I've done nearly 300lbs of pork butts the last few weeks for grad parties in the month of June. Now 80lbs more going on the smoker today for a bean bag tournament I have been cooking for the last few years in Wisconsin. Plus doing a couple briskets on site Saturday.
Here is a pic of the ones going on today. Just put them on the smoker a hour ago. I started to only put some rub on the fat cap and leaving the rest bare. I don't think pork butts benefit much from a rub on the surface during a extended cook. As the fat renders you lose the rub anyhow. I develop a bark through the natural process enhanced with spritz. I've done it this way the last few times and it seems to bear my theory out. I add rub after it's been pulled before I vac seal.
I will try to keep this updated as I go.
Here is a pic of the ones going on today. Just put them on the smoker a hour ago. I started to only put some rub on the fat cap and leaving the rest bare. I don't think pork butts benefit much from a rub on the surface during a extended cook. As the fat renders you lose the rub anyhow. I develop a bark through the natural process enhanced with spritz. I've done it this way the last few times and it seems to bear my theory out. I add rub after it's been pulled before I vac seal.
I will try to keep this updated as I go.
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