Hello from South Florida

[rmusso999]

Hello everyone!
Say something about myself... I enjoy smoking and grilling, in that order. Originally a Bay Area California guy and moved to Florida 27 years ago and still cannot get used to the humidity.
I have a weber grill for grilling and a primo kamado grill I just purchased for smoking /slow cooking. I've used recipes from this website before and I'm extremely impressed. So I had to join.
I want to up my game and looking for "been there done that" experiences. I learn from my mistakes and also my magic moments and don't mind sharing both.
Hope to make a lot of new friends and acquaintances here.
I just picked up a 13 LB pork butt from Costco and want to know the best rub and sauce to use with it. I'll be using my kamado and this is the first butt on this new grill.

Thanks

[bobby mac]

I'm also from S Fl PBG to be exact. You will like it here.

[DWCowles]

Welcome rmusso999

[FireMan]

Welcome aboard rmusso999. Yeah humidity sucks or actually it drips. Eat good & have fun! Check the rub department, there are many to choose from.

[RonB]

Welcome to The Pit. First, you probably have two smaller butts in that Costco wrapper - but that's a good thing. It allows you to get much more bark. The rub of choice for most here is Meathead's Memphis Dust, (MMD). As far as bbq sauce is concerned, choices here are all over the place. I prefer a Carolina red sauce myself.

[LA Pork Butt]

Welcome to the Pit! I routinely do 10# Boston Butts I'm my Big Green Egg, and recently did a 11# one. Thirteen pound is a real whopper. I am guessing 12-14 hours at 225 toman internalmtemp of 200.

[fuzzydaddy]

Welcome from the panhandle (Pensacola area)!

[MBMorgan]

Welcome from Colorado!

[kmhfive]

Welcome to fun and learning! I agree that it’s likely two butts wrapped together. I use the Memphis Meat Dust myself…Great rub, but recognize it has no salt. Be sure to dry-brine the night before applying the rub! As for sauce, I’m partial to the Stubbs line of sauces, but my last two pork butts never got to see the sauce! They were devoured as fast as I could pull them apart!

[Spinaker]

Welcome to The Pit! Thank you for the support.

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[Nate]

Welcome from Indiana

[hoovarmin]

Welcome to The Pit from Neptune Beach, FL. I've been here all my life and I'm not used to the humidity either. Just imagine the folks who inhabited this place in the pre-air conditioning days On the bright side, every season of the year is grilling season here. No worrying about the impact of freezing temps on the cooker that our northern brethren contend with!

[HawkerXP]

Welcome to the Pit!

[Mudkat]

Welcome to the Pit! Your making friends and acquaintances already! 😀 I too use Meatheads Memphis Dust rub or MMD as it's called here. I like sweet heat in my sauce so I start with the Kansas City sauce recipe and add a few Chipotle pepers and a table spoon or two of the Adobe sauce.

http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

Oh and we like pics so post get ready to post a lot here!

[Jon Solberg]

Greeting!