Three4Que
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« on: October 28, 2008, 08:20:06 am » |
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I'm looking for a good competition style Butt seasoning. Is there a good recipe to use as a rub for Pork Butts? I'm looking to do 2 8 lb'rs this weekend.
How and what do you use for an injection for the Butts as well? As far as a mop/baste I've used 1 C Cider vinegar to 1 C Cider. Any other suggestions?
-Doug
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Mike (AZBarbeque)
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« Reply #1 on: October 28, 2008, 01:09:25 pm » |
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Doug, I am going to have to say, DDog's Apple Rub. My team uses it and I know a few others that do as well and have great results. As for injecting, we love the DR. Dr. Pepper that is. Make sure it's flat first..  For the mop/baste, the cider vinegar and cider are good, I personally like Snapple due to it's sugar content, but they all work well. Good luck, try them all and let us know your results.. |
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Michael J. Reimann
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force
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« Reply #2 on: October 28, 2008, 08:50:18 pm » |
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Pecan marinade injection............ butt rub........and a nice butt to rub..........LOL......
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Three4Que
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« Reply #3 on: October 29, 2008, 04:44:44 am » |
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Pecan marinade injection............ ?  What's that? Do you have a recipe? |
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force
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« Reply #4 on: October 29, 2008, 10:22:13 pm » |
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John Henry product........ it's great........ premade and unbelievable..............
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Smoker Man
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« Reply #5 on: December 22, 2009, 12:40:07 am » |
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I like to cut my butt into pieces (though in my job my butt is often cut up and served to me). I like the smoky crispy pieces, so cutting the butt up in half or thirds gives more square inches to smoke and get crispy, also cuts down on bbq time.
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tbonejc
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« Reply #6 on: December 22, 2009, 02:48:01 am » |
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I like to cut my butt into pieces (though in my job my butt is often cut up and served to me). I like the smoky crispy pieces, so cutting the butt up in half or thirds gives more square inches to smoke and get crispy, also cuts down on bbq time.
I never thought of that. Sounds interesting. I might try it. The only downside I see is that when you do this you hve to go boneless. The bone can be an important factor in good BBQ. |
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birdie64
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« Reply #7 on: December 22, 2009, 08:59:39 am » |
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I went to the John Henry website and could not find a pecan marinade or injection. Help!
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smitty250
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« Reply #8 on: December 23, 2009, 09:23:03 am » |
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I usually just take my butts then smack 'em up, flip 'em, and rub 'em down!!
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ddog27
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« Reply #9 on: December 23, 2009, 10:09:52 am » |
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My mop recipe:
DP Mopping Sauce
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« Reply #10 on: April 27, 2010, 07:38:57 pm » |
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Lets see, how many members do we have here. Cut out all the people that don't do butts and that is how many recipes you come up with. Just Kidding but on the serious side. I use apple juice and Claudes Steak and Fajita marinade for injection. The only place I have found it is Albertsons. Getting my next brisket there to. As far as rubs go still experimenting with that and haven't found a bad one yet.
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PAT YOUNG
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« Reply #11 on: April 29, 2010, 02:48:49 am » |
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Wev'e done well with a variation on CHRIS LILLY'S pork injection!
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