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Reply to "Looking for a Boston Butt Rub Receipe"

quote:
Originally posted by Brown274:
This is what I have always done. I apply about 1 tsp of olive oil on the meat and rub it all over. Then put the rub on it an place it in the smoker. I have done the overnight rub but have never been able to tell a difference. Then smoke at 225 for about 14 hours. I have never seen my taylor temp gauges hit 195. They have always been 185. I simply open the door at 14 hours and pull on the bone. If the meat separates from the bone, then the butt is done. Wrap butt in foil and put in dry igloo cooler for 1hr,pull apart,apply smokin okies finishing vinegar sauce,consume.

A rub should be 1 part salt,1 part sugar, 1 part spices


Not sure why we need to add oil to a cut as fat as a butt.

When you wrap up that 185* butt real tight and place in a cooler to rest, betcha the meat temp will rise close to 195*.

Everyone's tastes are different as far as spices and rubs go. I posted a very basic and proven pork butt rub recipe. It can be modified to anyone's taste.

Disagreement is good and a part of any forum/discussion.

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