second go with my bradley ribs were a my first and they were just a bit too smokey ( a little acrid leftmlastmpuck on burner ::) She is a beauty weighing in at 7.75# and was $1.69 per #. first butt like something decently mild thinkin g of using maple and apple how long to smoke? rub and sauce suggestions? do you pour sauce over your pulled pork or mix and use as a side? sorry for all the questions BUTT ;D
wanna get her right!!!! ;)
I would go 4 hours of smoke then cook to an IT of 195. Lots of good rub choices as well as sauces. Check out the recipe website for various options. www.susanminor.org
Sauce on the side for me.
I second what KyNola said and recommend apple. My favorite rub is Oinker rub.
You are in GREAT hands here!! I have the same thing going on this weekend, but its my second one and its for 20-30 people! :-\ hopefully it works out for both of us!
wkahler What are you using for smoke and rub? hopefully we will both be happy with our butts
I'd go with the renowned Mr Brown rub and Vaunted Vinegar, on the side.
I just did my first butt (7.8 lbs) last weekend and rubbed it with mustard and applied my rub (there are many good ones and I'll get mine on here somewhere) and wrapped it in plastic for an overnight stay in the fridge. I smoked it with hickory for 4 hours (will do 6 next time) and cooked until and IT of 190 degs (then wrapped it in foil for about an hour). It was moist, tender and delicious. After it was pulled I used about 1 part Lawler's mild BBQ sauce (vinegar, pepper type) to 3 parts apple juice (about 1 cup total) to splash onto the pulled pork (didn't use it all). It was the best pork butt I have ever done. Good luck! ;D
I'm using my Traeger for the smoke with some hickory for about 4-5 hours and then going to load it up and let it smoke until i hit 185-190 in each butt!! I already have the rub mixed up, its the Mr Brown rub, I mixed it up this after noon:
Ingredients:
* 1/4 cup Black Pepper, fresh cracked
* 1/4 cup Paprika
* 1 /4 cup Turbinado Sugar or Brown Sugar
* 2 Tbsp. Salt, Kosher
* 2 tsp. Mustard, dry
* 1 tsp. Cayenne pepper
(Makes enough for one 6 - 8 lb. Boston Butt)
Quote from: got smoke on July 21, 2010, 03:42:03 PM
wkahler What are you using for smoke and rub? hopefully we will both be happy with our butts
thanks for all thesuggestions guys! wkahler 1/4 cup of black pepper sure sounds like alot anyone find it too much?
I would also say that Oinker Rub is the S**T! Give it a try.
Wkahler, I think we are in the same boat, as I too am smoking some butt for a large crowd
this weekend. GOOD LUCK!! I am going with CT and Oinker rub, vaunted vinegar and bbq sauce on the side.
That vaunted vinegar sauce is also worth checking out I love it!
GOOD LUCK got smoke, you'll do fine :D
SnC
thanks for the vote of confidence I think butts are fairly forgiving from what I have read
A "Good" Butt will always forgive you.
Quote from: classicrockgriller on July 21, 2010, 08:27:06 PM
A "Good" Butt will always forgive you.
Just make sure you rub it well.
dcoes pinching your farvorite butt cause bruising?
Hickory.
I did the finger test, aka licked my finger and stuck it in the bowl of rub, and it seemed OK. The one thing i cut back on was the cayenne pepper it seems to have to big of a kick for the family so used about a 1/4 of what it called for!!!
Quote from: got smoke on July 21, 2010, 06:50:47 PM
thanks for all thesuggestions guys! wkahler 1/4 cup of black pepper sure sounds like alot anyone find it too much?
Quote from: got smoke on July 21, 2010, 06:50:47 PM
thanks for all thesuggestions guys! wkahler 1/4 cup of black pepper sure sounds like alot anyone find it too much?
I'm still eating leftovers from the one I made and the pepper quantity isn't too much at all.
I generally use pecan for the smoke, Mr. Brown for the rub, and mix in 1 - 2 cups of vaunted vinegar (depending on the amount of shredded pork) and have more vaunted vinegar sauce and other sauces on the side. I generally average about one cup of vaunted vinegar per butt, that I will mix into the shredded pork. When I make my vaunted vinegar I use Nakano Rice Vinegar.
Thanks for all the info. being a northern canuck I am thinkin maple smoke and kinda leaning towards a sweet but tangy sauce keep the suggestions coming any feedback on starting with maple finishing with apple and my sauce idea?
Quote from: got smoke on July 22, 2010, 07:13:34 PM
Thanks for all the info. being a northern canuck I am thinkin maple smoke and kinda leaning towards a sweet but tangy sauce keep the suggestions coming any feedback on starting with maple finishing with apple and my sauce idea?
I would caution you to be careful with sauces that have "smoke" flavor. It often clashes with the smoke flavor of the pork butt.