Well, sorta... it sounded good anyway! I have these two rubs that I really wanted to try together on a butt. Together on the end of my finger tip they’re fabulous - very tangy, then pineapple sweet, and a zing of heat at the end. Really promising combo.
I started dry brining a 7.5lb Smithfield butt yesterday morning. I went light on the salt since the Garlic Sriracha rub was salty. At 8:15am today I took it out and added a layer of the Garlic Sriracha followed by a layer of the Pineapple Head.
I fired up the PBC, added a chunk of cherry and one of apple, and hung the butt at 9am.
Temps started around 320F and fell to around 255F during the cook. I did crack the lid once to bump it. No real stall. At 1:15pm I was reading 175-180F IT and was happy with the bark so I pulled it off.
I put it in a foil pan and covered it (thx for that idea RonB sure was easy) and moved it to the oven at 265F. At 3pm (6 hours total cook time) it was 198 - 204F IT depending on where I probed, and it was probe tender and wobbly as Santa’s belly. I held it at 170F for 90 min before taking it out.
And pulling it.
I found some some of this to go with it.
Someone was happy! I’m not allowed to do that pulled pork cook for the school (per the District, no outside food) so we’re giving some extra to her teacher.
End Result: Not what I had hoped in that the rub just didn’t come thru. I think two things: I was overly concerned about too much salt and erred the other way. The Pineapple Head rub was on reasonably thick, not sure why it didn’t pop more. It certainly wasn’t bad, it had a nice smoke ring, just a fairly bland pork flavor relative to what I was hoping for - nothing Hawaiian about it. Ah well, worth a shot... aloha!
I started dry brining a 7.5lb Smithfield butt yesterday morning. I went light on the salt since the Garlic Sriracha rub was salty. At 8:15am today I took it out and added a layer of the Garlic Sriracha followed by a layer of the Pineapple Head.
I fired up the PBC, added a chunk of cherry and one of apple, and hung the butt at 9am.
Temps started around 320F and fell to around 255F during the cook. I did crack the lid once to bump it. No real stall. At 1:15pm I was reading 175-180F IT and was happy with the bark so I pulled it off.
I put it in a foil pan and covered it (thx for that idea RonB sure was easy) and moved it to the oven at 265F. At 3pm (6 hours total cook time) it was 198 - 204F IT depending on where I probed, and it was probe tender and wobbly as Santa’s belly. I held it at 170F for 90 min before taking it out.
And pulling it.
I found some some of this to go with it.
Someone was happy! I’m not allowed to do that pulled pork cook for the school (per the District, no outside food) so we’re giving some extra to her teacher.
End Result: Not what I had hoped in that the rub just didn’t come thru. I think two things: I was overly concerned about too much salt and erred the other way. The Pineapple Head rub was on reasonably thick, not sure why it didn’t pop more. It certainly wasn’t bad, it had a nice smoke ring, just a fairly bland pork flavor relative to what I was hoping for - nothing Hawaiian about it. Ah well, worth a shot... aloha!
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