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Replies: 56
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110%er [5713]
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Need help from my fellow smokers………
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Mar 30, 2023, 6:38 PM
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When smoking a Boston Butt ( all you would be comedians insert your butt jokes here), do you prefer to brine, dry rub marinate or both?
TIA
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Associate AD [1079]
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 6:39 PM
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A butt is so fatty a brine really isn’t necessary. Throw some yellow mustard on it or dukes to act as adhesive for the dry rub.
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Top TigerNet [30888]
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Re: Need help from my fellow smokers………
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5
Mar 30, 2023, 6:42 PM
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BRINE!!! BRINE!!! BRINE!!! NO LESS THAN 24hrs up to 48hrs. IT MAKES A DIFFERENCE.
IIve been adding pineapple juice to my brine.
Brine and dry rub is THE way to go. Whether smoking or slow cooking in the oven.
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Top TigerNet [29788]
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never, ever, brine......
3
Mar 30, 2023, 6:44 PM
[ in reply to Re: Need help from my fellow smokers……… ] |
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You really don't need to coat before a rub. Just make sure the sugar content is high as that gives the bark (caramel) outside.
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110%er [5713]
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Re: never, ever, brine......
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Mar 30, 2023, 6:46 PM
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Thank you!
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Top TigerNet [29788]
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If you don't want to make your own rub
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Mar 30, 2023, 6:50 PM
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Go to Sams and buy Kinders Peach Bourbon rub. No salt at all and it's an amazing rub. Also, smoke with peach wood, you'll thank me later. LOL Actually, any fruit wood is excellent for pork.
Message was edited by: tigerpaw®
Message was edited by: tigerpaw®
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110%er [5713]
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Re: If you don't want to make your own rub
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Mar 30, 2023, 7:04 PM
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I will thank you now. Thanks!!
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Game Changer [1618]
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Re: If you don't want to make your own rub
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Mar 31, 2023, 11:54 AM
[ in reply to If you don't want to make your own rub ] |
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Some may find this unusual, but I somewhat accidentally came across one of my favorite "woods" to smoke with while vacationing at Edisto many years ago. The dry, woody bark of a Palmetto tree. The Palmetto is actually in the grass family, so it doesn't have "true" wood, per se.
I just threw some on a normal grill on top of coals out of curiosity.
The woody bark has a very aromatic smoke that I find makes a Boston Butt taste excellent.
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110%er [5713]
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Re: If you don't want to make your own rub
Mar 31, 2023, 11:57 AM
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Thanks for sharing.
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110%er [5713]
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Heisman Winner [79984]
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Who brines a butt??
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Mar 30, 2023, 6:45 PM
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Top TigerNet [30888]
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Re: Who brines a butt??
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Mar 30, 2023, 6:47 PM
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Master chefs.
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Heisman Winner [79984]
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A new one on me.
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Mar 30, 2023, 6:50 PM
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I've been smoking for 20+ years and have never encountered a briner. It simply does need it with the fat ratio.
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Top TigerNet [29788]
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Re: A new one on me.
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Mar 30, 2023, 6:55 PM
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yep, been a smoker for 40 or so years, plus a few years with a couple of KCBS teams in Ga. I saw some teams inject, but not brine....
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National Champion [7139]
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Re: A new one on me.
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Mar 31, 2023, 11:55 AM
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On rare occasion, I inject half PBR beer and half Red wine vinegar. It gives a unique taste. Not the taste I want all the time, but sometimes I am in mood for it.
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Top TigerNet [30888]
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Re: A new one on me.
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Mar 30, 2023, 6:55 PM
[ in reply to A new one on me. ] |
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It’s not needed but every butt i brine stays juicier (second, third, and fourth days) than the ones I don’t.
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Associate AD [1049]
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Re: interesting it's lasting days
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Mar 30, 2023, 6:59 PM
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When I do them their consumed in hours. I think brine personally would be overkill. Each their own I reckon. Wouldn't be opposed to trying it tho
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Heisman Winner [79984]
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Hail yea, I'd try it.***
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Mar 30, 2023, 7:01 PM
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Top TigerNet [30888]
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Re: interesting it's lasting days
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Mar 30, 2023, 7:04 PM
[ in reply to Re: interesting it's lasting days ] |
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Most of mine are gone same day but I’ll do a 6-8 lber for the family to eat on for a week. Sliders, tacos, pizza, salads for about $20 I can make 3-4 meals. Gotta be frugal with a young fam of 5 these days.
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Heisman Winner [79984]
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Same. Have five and everyone likes different stuff.
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Mar 30, 2023, 7:05 PM
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Three teenagers.... go figure.
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Top TigerNet [30888]
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Re: Same. Have five and everyone likes different stuff.
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Mar 30, 2023, 7:09 PM
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Mine are 3 5 and 7, the boys are 5 and 7 and the 7 year old ate 3 bunlength hotdogs with chili and relish and fries and asked for another. I couldn’t believe it. Can’t imagine what they’ll put down as teenagers
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Heisman Winner [79984]
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That's impressive at that age. Wow.
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Mar 30, 2023, 7:13 PM
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I took my son to Five Guys before the Clemson Duke game and he ordered a double with fries. I kid you not, I went for ketchup and came back to him having eaten the entire thing. Then he wanted a vanilla bacon milkshake... We got to the game and he had a hotdog. After the game he asked me to stop at Wendy's. I told him to wait until we got home, I was broke!!!
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Heisman Winner [79984]
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Re: A new one on me.
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Mar 30, 2023, 7:01 PM
[ in reply to Re: A new one on me. ] |
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You said juicy butt.
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CU Medallion [18452]
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Re: A new one on me.
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Mar 30, 2023, 7:01 PM
[ in reply to A new one on me. ] |
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I’ve been smoking on a BGE for about 15 years. Probably smoke 5-6 butts in an average year. Did my first brine ever a couple months ago. Honestly can’t remember what the impetus was. But it was one of the best I’ve made. Pulled it out of the brine before starting the fire. Still rubbed with mustard and dizzy pig dry rub. It may be coincidence (I’ve only done one with brine) but it pushed right through the usual stall, cooked in record time, and absolutely no sacrifice in quality.
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Heisman Winner [79984]
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How much time did it take off and how long did
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Mar 30, 2023, 7:04 PM
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you brine?
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CU Medallion [18452]
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Re: How much time did it take off and how long did
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Mar 30, 2023, 10:47 PM
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BloodbeOrange®
Sorry for the slow response. Brined overnight - probably 14 hours - in a 3:2:1 cider:water:ACV brine. Threw in a bunch of garlic and rosemary too. I also sealed it an extra large ziploc bag to minimize the amount of brine necessary to completely cover it. It takes an extra set of hands to seal the bag as you top off with brine.
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Heisman Winner [79984]
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Thanks. Learn new thangs everyday.***
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Mar 30, 2023, 10:51 PM
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CU Medallion [18452]
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Re: Thanks. Learn new thangs everyday.***
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Mar 31, 2023, 11:44 AM
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BloodbeOrange® forgot - rubbed it with kosher salt before covering in brine. Rinse off after removing from brine. Pat dry. Then apply mustard and dry rub.
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Heisman Winner [79984]
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Thanks again!!***
Mar 31, 2023, 1:00 PM
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TigerNet Immortal [169400]
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Re: A new one on me.
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Mar 30, 2023, 7:06 PM
[ in reply to Re: A new one on me. ] |
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Dizzy pig puts out some good flavors don’t they?
Crossroads and course grind all purpose are my to faves
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Heisman Winner [79984]
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How bout Dan-o's? I haven't really looked for it,
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Mar 30, 2023, 7:14 PM
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but people rave about it.
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TigerNet Immortal [169400]
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Haven’t run across that one
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Mar 30, 2023, 7:16 PM
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I use Memphis Mud from Pork Mafia more than anything
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Heisman Winner [79984]
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Dan-O's, yum, yum, get you some.
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Mar 30, 2023, 7:20 PM
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It's a guy that started it on his own. He hit social media and has absolutely exploded. Sells to Walmart, etc. I need to look for it finally, but people rave about it.
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Clemson Conqueror [11365]
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Re: Dan-O's, yum, yum, get you some.
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Mar 30, 2023, 7:29 PM
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Meat church has a ton of great options
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All-TigerNet [5619]
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Re: A new one on me.
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Mar 30, 2023, 8:21 PM
[ in reply to Re: A new one on me. ] |
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I wonder if the liquid somehow helped even out the temperature throughout the meat? 🤷♂️
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Top TigerNet [29788]
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only to cut cooking time...... IMO
3
Mar 30, 2023, 6:52 PM
[ in reply to Re: Who brines a butt?? ] |
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I can see injecting with flavors, but not salt. It is not needed at all. To each their own. LOL
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All-In [10404]
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Re: Who brines a butt??
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Mar 30, 2023, 8:00 PM
[ in reply to Re: Who brines a butt?? ] |
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Brined a turkey for the first time Thanksgiving 2021 and again this past year. Juiciest turkeys I’ve ever done. Even the breast was moist several days later. Spatchcocked it before putting it in the bucket of brine. Laid it flat on my offset smoker the next day and didn’t take long at all. Used hickory splits and would mix in some chunks of apple wood. I used this brine and have the same exact smoker in this video.
https://youtu.be/2zWHOEkBLAg
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All-TigerNet [5619]
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Re: Who brines a butt??
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Mar 30, 2023, 8:22 PM
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Yep, definitely brining a turkey is the way to go!
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Top TigerNet [30532]
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Re: Who brines a butt??
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Mar 30, 2023, 6:47 PM
[ in reply to Who brines a butt?? ] |
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Dry rub and cook slowly for a long time.
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110%er [5713]
TigerPulse: 100%
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Re: Who brines a butt??
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Mar 30, 2023, 7:06 PM
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Sounds like good advice. Thank you so much!
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Game Changer [1781]
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 7:00 PM
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I inject and dry rub.
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110%er [5713]
TigerPulse: 100%
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 7:07 PM
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I’m beginning to believe that this is the way to go. Thanks!
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All-TigerNet [5619]
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TigerNet Immortal [169400]
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I like to inject butts
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Mar 30, 2023, 7:03 PM
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With Cajun butter
Brining really only works properly on smaller cuts of meat because of the shallow depth of penetration
Like like a big butt (I cannot lie) so I fat trim, spray with olive oil and deep massage the rub into every nook and crannie, let it set whilst the smoker comes up to temp then inject the fool out of that butt with warm Cajun butter.
Good stuff!
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Orange Blooded [2992]
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 7:08 PM
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Inject it, let it sit few hrs with dry rub. Smoke it slow, if heat too high smoke for hour, put in tin foil shiny side out for several hrs then drop back on rack for 45-1hr at end. Very tender and juicy.
I like apple juice with garlic and seasoning for injection, have mixed a little orange juice too. Serve with red vinegar sauce after you pulled the meat.
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TigerNet Elite [69791]
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Dry rub it and then cook it low and slow...
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Mar 30, 2023, 7:09 PM
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I use a honey pecan rub. It's fantastic.
If I do inject it, I generally use either apple juice or pineapple juice.
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Heisman Winner [85909]
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I am a novice, having done only four so far. I only do the
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Mar 30, 2023, 7:14 PM
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dry rub, (BBQ Guys "THE RUB") and spritz once an hour with apple cider vinegar while cooking. I do the low and slow deal as recommended by several on here, and results have been great every time so far.
(Mine are done on a Weber Genesis II SE gas grill, gotta keep that pan of water in there while cooking, I have found that is the KEY to getting the temperature regulated and keeping it there.)
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Clemson Conqueror [11365]
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 7:26 PM
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Inject and dry rub .
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Clemson Conqueror [11365]
TigerPulse: 100%
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 7:31 PM
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I inject with apple juice mixed with some of the rub I’ll use, it’s the perfect combo of what a brine and dry rub will do. Check out meat church for runs, I buy the ocho about 3 times a year.
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All-In [10311]
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Salt and coarse pepper
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Mar 30, 2023, 8:01 PM
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That's all I use
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Ring of Honor [22198]
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 8:22 PM
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Both
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All-TigerNet [5619]
TigerPulse: 100%
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 8:28 PM
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This is a fantastic recipe for anyone looking for something new to try
https://youtu.be/WWNFDmHCxH8
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110%er [5713]
TigerPulse: 100%
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Re: Need help from my fellow smokers………
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Mar 30, 2023, 8:39 PM
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Thanks for posting this!
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National Champion [7139]
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Re: Need help from my fellow smokers………
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Mar 31, 2023, 11:53 AM
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Dry rub.
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110%er [6166]
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It’s really not all that complicated …
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Mar 31, 2023, 1:17 PM
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Dry rub, then smoke at low heat for 4-6 hours. The choice of rub and type of wood is up to you.
Then wrap it in foil and leave it in the oven at 210 degrees for another 7 hours or so. I like 12-13 hours total on a medium size roast.
As long as you’re patient and don’t under-cook it, it’s really hard to mess up a Boston butt.
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110%er [5713]
TigerPulse: 100%
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Re: It’s really not all that complicated …
Mar 31, 2023, 1:28 PM
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Thanks for the info!
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Playmaker [394]
TigerPulse: 93%
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Re: It’s really not all that complicated …
Mar 31, 2023, 9:40 PM
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I inject with coke or rootbeer, then apply mustard and a dry rub. Always simple and tasty!
For those that like to try different rubs, Rudys BBQ makes a great one. They are out of TX and you can order online.
Good luck!
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Replies: 56
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