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.
Announcement
Collapse
No announcement yet.
First "pork" smoking (Pork Butt)
Collapse
X
-
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.
Leave a comment:
-
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:
-
what was the taste that you didn't like? Perhaps you had too much smoke?
Leave a comment:
-
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:
-
Taste was okay.... Not sure if I liked the rub or wood used. Meat was near perfect, rub not so much.
Leave a comment:
-
What is this, a pork butt for ants!?! Looks good from the tiny pics How'd it taste?
- Likes 1
Leave a comment:
-
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.
Leave a comment:
Announcement
Collapse
No announcement yet.
Leave a comment: