Rookie looking for a good butt recipe

[Smokin Okie]

Just got my BS for Christmas and have been reading all of the Veterans advice on smoking.  I am looking for some good recipes and any other advice on butts.  ;D

[iceman]

Just got my BS for Christmas and have been reading all of the Veterans advice on smoking.  I am looking for some good recipes and any other advice on butts.  ;D

Go to members profiles and look under icerats latest posts. He has a pretty good recipe IMO. Alot of folks here have damn good recipes for pulled pork so hang tight and they will chime in in time. Have fun. :)

[Malc]

I think it is hard to make a bad butt.  Rub with flavors you like and follow the advice here and you will be happy.  One suggestion: use the apple juice spray and a little before you FTC.  I have done it both ways, with and without.  It definitely improves the end result.

Malc

[Wildcat]

Welcome.  Iceman and Malc said it all.  The recipes are here.  If you have something in particular in mind and can't find it just ask and someone will help.  I suggest you start with something fairly easy the first time or two, i.e. chicken, ribs, butts.  Remember to be patient.  The BS is designed to cook slow and it will take longer than grill type smokers, but the results are better except for steaks which require higher heat.

[Smokin Okie]

I am looking for a good rub recipe

[sgaberdeen]

Check out Olds rub recipie. I used it the other day and found it very good. Good luck and welcome to the forum. Here's the link http://susan.rminor.com/forums/showthread.php?t=137&highlight=brisket+rub

[Gizmo]

Congrats on the purchase and finding the best resource to help you on your way.  There recipes are boundless on Old's sites and hints and techniques here as well. 

You'll notice that a lot of the rubs share a pretty common set of ingredients and then the rest are little tweeks to make it a little more special.  I like to take the recipes, try them and them make adjustments.  I also pre-make some of the basic ingredients and then before applying, select the tweeks as I go, that way, you get a little something different each time.  Only down side is if you find the "magic" combination that is to dye for and you didn't write it down, you'll get lots of frowns the next time around.

[Habanero Smoker]

For butts I've tried a few rubs, but for me nothing beats the old standard "The Renowned Mister Brown" rub.

http://susan.rminor.com/forums/showthread.php?t=86

[Malc]

I am looking for a good rub recipe

The one Hab posted is a great one.  Simple and flavorful.  I also like the salt to sugar ratio in it.  I have found that a few of the recipes in Smoke and Spice are a little too salty, but I guesss that is preference.  This one is not.  I also like the KC Rib Rub from that book.  One piece of advice on salt content.  If you are using standard table salt as opposed to Kosher or sea salt make sure to cut the amount considerably.  The smaller crystal size means you would be using a much greater concentration of salt than a particular recipe calls for.

Malc

[Wildcat]

I utilize rubs on occasion, but most of the time I simply apply salt and pepper and let the meat and smoke do its own thing on bringing out their natural flavors.  When I FTC, and sometimes while cooking, I will spray a little apple juice to keep the outer layer moist.  Try this sometime so that you will know how it basically should taste, then add other ingrediants that you think may go well with it. ;)

[icerat4]

Pulled Pork Ingredients



7-8 lbs. Boston Butt – bone-in

1 Large Bottle Yellow Mustard

2 Bottles of Grill Mates Pork Rub

1 Bottle of Apple Juice and Spray Bottle

1 Box of Tin Foil

1 Box of Cling Wrap

Internal Temperature Gage



Tom's Pulled Pork for the Weekend



Thursday



1.                 Slather yellow mustard all over Pork Butt

2.                 Coat Butt with Pork rub

3.                 Wrap in Cling Wrap plastic

4.                 Put in fridge over night



Friday at around 4:00p.m.



1.     Remove butt from fridge and remove wrap; coat butt with more Pork Rub



2.     Let butt sit 1-2 hours at room temperature



3.     Start the smoker with 4-5 hours of whatever smoke you will use



4.     Place butt on middle shelf



5.     Make sure the slider is all the way to the right on high with top vent open all of the way.  Shut the door and wait until the butt has been smoked for 3 hours



6.     Open the door and check the water in the bowl; fill bowl with water if needed.



7.     When the butt has been smoked for 3 hours, spray apple juice all over the butt. 



8.     when smoke is done at the 4-5 hour mark, put new water in the bowl and then spray the apple juice on the butt again.



9.     Shut door and GO TO BED!!



10. At around 7-8 a.m., check the temperature.  If it is not 195 degrees, do not remove.  Spray some more apple juice on the butt and wait until it reaches 195 degrees



11. When the temp reaches 195 degrees, remove the butt from the smoker and spray again with apple juice.  Then wrap it in foil and place a dishtowel or regular towel around it and place in a cooler or microwave.



12. Wait at least two hours to take the butt out of the foil and remove the fat.



13. READY TO EAT!!




Heres the rub




THIS BUTT IS PLAIN NO RUB NA DA NOTHING






Heres the yummie


hope this helps ya out

[Smokin Okie]

Thanks for the advice, One question is what should the cabinet temp be. 

[Habanero Smoker]

I generally smoke at a cabin temperature of 200°F. If you don't have enough mustard to rub on the pork you can use cooking oil. I generally use olive oil (not extra virgin), to help the rub stick to the butt.