pulled pork rub

jdavidson · February 25, 2009, 04:17:06 PM

does any one have a rub that they would like to share for a pulled pork butt? I have tried two five pound butt roasts since i have got my new bradley but i have used no rub and dont think i have smoked them long enough. they are hard to pull.any help would be appreciated. thank you

Tenpoint5 · February 25, 2009, 05:41:34 PM

JD
Here is a rub that I use on Butts. For the hard to pull part try taking your IT up to 195*, You can also check out the recipe site for some more ideas.

NOTE: This recipe works for any beef or pork you wish to barbecue.

Mix together thoroughly the following:

•   1/4 cup dark brown sugar (packed). I prefer "turbinado" sugar for ease of use, but either works fine.
•   1/4 cup paprika (Hungarian) Any style will work
•   3 tblsp ground pepper (fresh peppercorns recently ground)
•   1 tblsp cup coarse kosher or sea salt.
•   1 tblsp garlic powder (not garlic salt)
•   1 tblsp dried onion powder
•   1 tsp cayenne pepper

This recipe can be stored in an air-tight container in the refrigerator for up to 4 months.

Habanero Smoker · February 26, 2009, 02:04:21 AM

Here is another rub, that is very similar to 10.5's. This is from Smoke and Spice

The Renowned Mr. Brown
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)

KyNola · February 26, 2009, 06:39:53 AM

JD,
I swear by the rub Habs has posted above. A couple more hints for you. Before applying the rub, "Paint" your butts with cheap yellow mustard. You won't taste it in the final product and it will help the rub adhere to the meat and help create the bark you're looking for. Paint and rub the day before you intend to smoke and wrap in plastic wrap and store overnight in the frig. Day of smoke, apply 4 hours of your favorite smoke and continue cooking until the internal temp reaches at least 180 degrees(personal preference). It should be very pullable by then.

Hope this helps. Let us know about your results!
KyNola

smokeitall · February 26, 2009, 01:50:36 PM

I have two 8lb butts thawing right now. I plan to smoke using the above rub posted by habs. I think I will take mine to about 170 in the bradley and finish in the over depending on time.

I am going to try and maintain about 230 in the bradley, somebody please let me know if that is not correct or I should try for a higher temp.
Thanks

jdavidson · February 27, 2009, 01:43:40 PM

Thanks for the information. I just got the rub on a ten pounder and put it in the fridge for smoking tomorrow. How long am i looking at for it to smoke? 8 hrs at 200?

KyNola · February 27, 2009, 07:20:53 PM

JD,
Not sure about your question. For smoke time in the Bradley 4 hours is good. After that, your pork butt will tell you when it's done. Total cook time at 200 for a 10 pound butt will be much longer than 8 hours.

Patience my friend,
KyNola

Smokin Soon · February 27, 2009, 07:31:01 PM

Just gotta watch your meat temp, I usually do two 7 pounders at a time and that is at least 16 hours in moderate temps in Cal. With butts every cook is not the same. I would hope that you have a Maverick or another remote sensor, because that really makes the the cook more relaxing and keeps you from opening the door too much. It's all gonna be good though!! ::) :D

West Coast Kansan · February 27, 2009, 08:49:42 PM

With the Bradleys dont be surprised by smokes that go 20 hours - including your 10 pound pork butt. As the folks here are saying use a temp probe and cook to an internal temperature. 185 to 195 will make most here happy - although a lower temp is possible with a lower temperature but that is another story.

So then, what I was going to add here is to allow a good 4 hours or so for the butt to FTC. - Wrap in a couple layers of foil and then a towel and place into a cooler that has been prewarmed by swishing with hot water then dumping the water out.

The FTC is a great way to maintain temps until meal time and time to pull but also helps with everything coming to rest correctly - maybe even letting your rub work more... but I have been just adding Bad Byrons once it is pulled.

Habanero Smoker · February 28, 2009, 02:06:03 AM

The more I smoke/cook butts the more I'm returning to the fork test. When it gets around 175°F I take a large two prong fork insert it into the meat and give it a twist. If it comes apart easily its done.

FLBentRider · February 28, 2009, 04:48:15 AM

I put four hours of smoke on, then cook @ 200F until an IT of 190F.

Comes out great.

West Coast Kansan · February 28, 2009, 12:27:23 PM

Oh Hab S, don't go and get practical on us now... gotta make this hard somehow :-[ ;D

Habanero Smoker · February 28, 2009, 02:10:17 PM

Quote from: West Coast Kansan on February 28, 2009, 12:27:23 PM
Oh Hab S, don't go and get practical on us now... gotta make this hard somehow :-[ ;D

I guess as I get older, I'm starting to reject them newfangled gadgets and ideas. ;D

jdavidson · February 28, 2009, 08:30:24 PM

Put it in at 5:30 this morning and took it out tonight at 8:30 with a IT of 185 smells good, looks good and feals good put it in FTC cant wait to eat and will eat tomorrow thanks again for all the help.

jdavidson · March 02, 2009, 03:14:09 PM

well thanks again everyone it turned out good sorry no pictures but it took a lot longer than i thought. I am going to do 2 more this weekend for some friends and family.I did find this site that has some good info on it if anyone wants to look at it I hope it works posting the link http://www.ask.com/bar?q=what+is+a+pork+butt&page=1&qsrc=2417&zoom=&ab=1&u=http%3A%2F%2Fwww.virtualweberbullet.com%2Fporkbuttselect.html