I am planing on doing a Boston Butt this Friday. Does anyone have any suggestions as to what rub, if any, I should use. Do they mop the butt with the Carolina sauce through out the cook or just apply it before it goes on the pit. Thanks a lot Guys/Gals
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Continuing our convo from Disqus.... Many people use Memphis Dust as the go-to pork rub, whether ribs or butts...and even chicken too. I have a rub I share with Pit members, called Huskee's Rib Rub, it's a bit different than MD, it's less herbal, more sweet & salty. I think it works great on ribs, butts, and chicken. Just something different.
As far as mopping, most folks don't mop since that will tend to prolong your cook and soften your bark, but on the flip side it may aid in your smokiness and the smoke ring (more properly called "gas" ring). By way of reminder, TONIGHT IS THE SEMINAR W/ Dr. Blonder on SMOKE AND SMOKE RING!! When we're hot on a summer day we spray ourselves with a hose and cool off. Mopping meat does the same thing, it cools by evaporation. Now, this may not affect your cook time drastically, but it will affect it. Some still mop regardless. Honestly, if you want the flavor of the mop, add the mop to the pulled pork. Mopping causes most of the flavors to drip off, but adding your flavors to your finished product will ensure you get that flavor. Meathead has an amazing Columbia Gold mustard vinegar sauce. Check out the recipe on the main site.
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I tried the mustard slather with the cheap yellow mustard last time and it came out great. I have used the MMD rub and Huskees rib rub and found I preferred the sweetness with the HRR a bit better. The trick with the mustard slather seems to be wrapping the butt, or using a Ziploc bag and keeping in the fridge as long as you can. CurlySueQ said the best she ever had was slathered, rubbed and wrapped for a week. I only had 5-6 hours on mine and it was the best I had ever done. I used apple wood for smoke. Another good tip is to wrap your butt when it hits 160 until it reaches final temp. It will speed up the cook and keep the moisture in the meat.
If you don't have a good Eastern NC sauce, you can use Texas Pete pepper sauce (not the red colored hot sauce, but the one with the little peppers soaking in clear liquid - the kind we use on greens) in a pinch. Hope this helps and you have a great cook!Last edited by HC in SC; December 4, 2014, 08:23 AM.
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Administrator
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sounds like a plan Spinaker, please give me your honest feedback on the HRRR recipe page. You wont hurt my feelings if you hate it, I just like to read feedback. Cheers!
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I failed to note in previous posts that I do not dry out the brown sugar in the HRR, well, at least I haven't yet. The first time I made it I was short for time and I went ahead and made a double batch and am still finishing it up. The way I understood the reasoning behind the drying was mainly to avoid clumping. Not to mention I don't think it would matter if doing the mustard slathering method since you would just be re-introducing a bunch of water right back into the sugar.
BTW: The mustard slathering is to my knowledge is more of a competition trick of the trade, not so much something specific to either North or South Carolina but is something I am experimenting with. The thinking is that the mustard will hold the rub on better and that vinegar from the mustard will help start breaking down the meat for tenderness - that is the reason for letting sit 'marinading' in the mustard / rub mix wrapped in the fridge as long as you can.
Read Meatheads history of BBQ and his descriptions of the different styles of the Carolinas. I hear MHs Carolina Gold sauce recipe is on the money for SC barbeque sauce, but haven't tried it. Eastern NC uses a usually spicy vinegar sauce. Some have hints of tomato and sugar as you go west and north in NC. The TP pepper sauce is just spicy and vinegary enough to mimic a basic ENC sauce. Add some sugar to mellow it out if you need to. Either way hopefully your pork is so good you just need a few drops of sauce anyway!Last edited by HC in SC; December 4, 2014, 08:22 AM.
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Administrator
- May 2014
- 19872
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by HC in SC View PostI failed to note in previous posts that I do not dry out the brown sugar in the HRR, well, at least I haven't yet. The first time I made it I was short for time and I went ahead and made a double batch and am still finishing it up. The way I understood the reasoning behind the drying was mainly to avoid clumping. Not to mention I don't think it would matter if doing the mustard slathering method since you would just be re-introducing a bunch of water right back into the sugar.
If you pour a clumpy mixture through a shaker, you could end up plugging holes, and then the smaller salt grains slide through giving you an unbalanced way-too-salty mixture which can ruin the rub's flavor on your meat. If you spoon it on, drying is a moot point.Last edited by Huskee; December 3, 2014, 06:33 PM.
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