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First "pork" smoking (Pork Butt)

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  • JeffJ
    replied
    You might add a little sugar to the pepper that Ernest suggested.

    Pecan is a nice wood - I've used it a few times. Of the 3 woods you had on hand, none of them should have had an off-flavor. Hickory can be pretty assertive but it pairs really well with pork IMO and it's what I typically use for a butt. Apple pairs pretty well with pork also and is a safer bet than hickory.

    Leave a comment:


  • WSMTish
    replied
    I might try that, thank you for the idea.

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  • Ernest
    replied
    Sometimes rubs are not necessary. Try a small butt, dry brined then hit with fresh cracked black pepper. Use Pecan wood (It's sweet smoke). Serve with you favorite BBQ.

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  • Huskee
    replied
    Hmm, never heard that before with Memphis Dust. In the Rubs,Pastes, Marinades channel there's a few other rubs folks have submitted. Mine's in there, called Huskee's Rib Rub, works great on ribs, butts and chicken.

    Leave a comment:


  • WSMTish
    replied
    Tasted like "curry" to me

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  • abscam
    replied
    what was the taste that you didn't like? Perhaps you had too much smoke?

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  • WSMTish
    replied
    Thanks guys, going to try this again but let it season longer. Maybe look for a sweeter rub, if you have any sweet rub suggestions I'm all ears.

    Leave a comment:


  • DWCowles
    commented on 's reply
    Ernest the PBC doesn't turn me on at all. Besides that I have enough toys for now. 😊

  • Ernest
    commented on 's reply
    DWCowles I'm telling you, you'll own the PBC pretty soon. LOL

  • DWCowles
    replied
    WSMTish I'm glad it came out ok. There's a lot of pork rub recipes on here I'm sure you will find one that you will like. I zoom your pics in they look good 😊

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  • WSMTish
    replied
    Taste was okay.... Not sure if I liked the rub or wood used. Meat was near perfect, rub not so much.

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  • _John_
    replied
    What is this, a pork butt for ants!?! Looks good from the tiny pics How'd it taste?

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  • Huskee
    commented on 's reply
    1-3, longer if you need to but a cooler may not hold it above safe temps for longer than that.

  • Huskee
    replied
    I always leave my probes in, since I like to monitor how well the faux cambro is holding temps, I am part geek I guess so I like to know what's going on. Then if it dips under 150-160 I put it back in the oven to slowly warm back up. I like to pull at 170-180ish for peace of mind.

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  • WSMTish
    replied
    Success!!!!! Thank you everyone for the help!

    Leave a comment:

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