Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Burn it in the Back Yard with Hub! => Topic started by: Jaaleb on May 18, 2013, 10:59:50 PM
-
I am doing my first pork butt tomorrow, 7lb. I have done brisket a couple of times and always prepared the meat the night before. Should I do the same with the pork?
J
-
I am doing my first pork butt tomorrow, 7lb. I have done brisket a couple of times and always prepared the meat the night before. Should I do the same with the pork?
J
I have tried it both ways, CYM and rub the night before and CYM and rub just before I put it in the cooker. Either way works well IMHO
-
Thank you, I will give that a try!
J
-
Thank you, I will give that a try!
J
Let us know how it works out
-
Gonna need some pics. Good luck!
-
I will post before and after pics tomorrow. Still pretty noob at this. Glad to take all the help I can get. :)
J
-
I am doing my first pork butt tomorrow, 7lb. I have done brisket a couple of times and always prepared the meat the night before. Should I do the same with the pork?
J
I have tried it both ways, CYM and rub the night before and CYM and rub just before I put it in the cooker. Either way works well IMHO
There's no right or wrong concerning when to do the rubbing. A pork but is a thick, dense cut and absorbs very little except on the surface. Like TMB I've done the rubbing at various times with little difference.
Hub
-
Agree with Hub. Little difference to me in when I rub. I normally do it the night before just to save me some steps while getting ready for the cook.
-
Here goes nothing, wish me luck.
J
[attachment deleted by admin]
-
Good luck, remember we live thru pics
-
Are ya gonna foil it when you hit the stall or gonna take er all the way through to pulling temps?
-
Foiled it at 150. Pulled at 192. Resting now, giving it about an hour.
J
-
:)
-
Here is the finished product, sorry started taking the fat off and remembered I needed a picture. I'll get the hang of this yet. :D
J
[attachment deleted by admin]
-
Looks like some nice bark on that.
-
Nice job, I see you have two forks for pulling ready to go. That's how I have been doing it for the longest time and I think I am going to breakdown and get some bear claws soon :)
-
It worked out well, my family was pleased. Not a bad way to spend a few hours on a beautiful Sunday afternoon in CO.
J
-
Nice looking pork, I recently bought the bear claws and man are they nice. I used to use two forks but the bear claws are much better.
-
Give us a report on how it tasted :)
Hub
-
Tasted very nice. Used JD wood for the smoke as I am a whiskey fan. Little sauce (drippings). Very moist and tender.
J