Summer grill thread

[TheGrey]

In reading the "best steakhouse" thread, it occurred to me that there are a number of people on this forum that prefer to cook their own steaks. It makes sense, for the money that you pay at a steakhouse.

I have a confession to make: I am behind the times when it comes to grilling. We've always lived in areas that forbid the use of grills, and we've had less than three years' home wonership to enjoy having our own grills. We now have a propane grill and a charcoal grill. The spouse and I are still learning.

Woud you please share your grilling tips, hints, and recipes? Help a fellow forumite out?

[cofi]

dont mess with the meat it should only get flipped once....and let it rest for 5 min before you cut it after you cook it

all i use on my steaks is olive oil.....tiny bit of worshchester and a little montreal steak seasoning....less is more

[clark]

All I use is a little montreal steak spice on the meet and grill it to your liking. You can also get a vegetable thing for veggies and they turn out great on a grill, especially asparagus and bell peppers. If you like to use sauces like a-1 or something try to use a small amount, it is easy to overwhelm the flavor of the steak with the sauce.

[blacklabel]

Can us meat smokers post here too? I just pulled off a 3 pound pizza fattie that will be served on garlic bread in a bit. Just need to throw it in the broiler so I can crisp up the bacon and wait for some friends to come over. Should be pretty damn good.

[TheGrey]

Yes, meat smokers are welcome! We've got to run to catch up to what homeowners are able to cook and produce. We're planning on getting a smoker this year, too.

Steak experts, can you tell me how high the flame should be? Is it better to cook steak on propane or charcoal?

[blacklabel]

We're planning on getting a smoker this year, too.

I've got an el-cheapo Brinkmann that I've made a few modifications to. I've done a few fatties and pork butts on it. I'll be doing a brisket soon. It's a great $50 option if you want to find out if smoking is for you before dumping good money (gun money) into a nice smoker.

This came off of it this morning.

http://i7.photobucket.com/albums/y296/dropped_71chevy/IMG_20130504_112052_zps6a7075da.jpg

[Ah Pook]

All I ever put on steak is sea salt, pepper and garlic powder.

I use gas. Turn it to high to heat up and then turn the temp to med. About 300˚-350˚. Cook on one side and flip. I don't care about grill lines.

Last July 4th.
http://pic100.picturetrail.com/VOL686/2648371/18919133/397529833.jpg

[TheGrey]

blacklabel, Ah Pook, those photos are awesome. We'll be grilling this weekend for sure.
We'll check out the $50 brinkmann's addition.

Is there anything that really doesn't work on a grill (meat or veggie-wise)?

[Irving]

blacklabel, Ah Pook, those photos are awesome. We'll be grilling this weekend for sure.
We'll check out the $50 brinkmann's addition.

Is there anything that really doesn't work on a grill (meat or veggie-wise)?

It's hard to scald milk on the grill. Well, unless you have a pan.

[SideShow Bob]

Charcoal is the best for grilling steaks. No lighter fluid, use an electric charcoal starter and keep it away from children until it cools off afterward.
Beer soaked hickory chips tossed on the coals just before grilling the steaks is even better.

[buffalobo]

Only limited by your imagination and sizes that will fall thru grate or holes in pans.

My wife always wants me to grill fish and sea food.

Sent from my DROID Pro using Tapatalk 2

[Ah Pook]

blacklabel, Ah Pook, those photos are awesome. We'll be grilling this weekend for sure.
We'll check out the $50 brinkmann's addition.

Is there anything that really doesn't work on a grill (meat or veggie-wise)?
Thanks.

Succotash doesn't work. I've been doing a lot of asparagus lately. Brush on canola oil and sprinkle some kosher salt. Grill til just limp. Do the same with sliced zucchini.

[GilpinGuy]

Smoking is where it's at for ribs, pork butt (pulled pork), fatties, brisket, hot dogs (yes! get GOOD ones and smoke them...yummy). I tried lobster tails on the smoker one and it wasn't so good. Just boiling them is best.

For good old steaks on the grill, I agree with others: simple seasoning like olive oil salt and pepper is what I use the most. Don't ruin a good chunk of meat by drowning it in BBQ sauce. Just a few minutes cooking on each side on the grill. And definitely let the steak rest 5 mins or so after you take it off the grill or it'll bleed out.

If you don;t have one, a Thermapen (http://www.amazon.com/Splash-Proof-Super-Fast-Thermapen-Thermometer-Professional/dp/B002GIZZWM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1367699349&sr=1-1&keywords=thermapen) is a fantastic tool to make sure your meat is at perfect temperature. A bit spendy though. Got mine as a gift for Christmas one year.

[vossman]

Id hit that! Dang me that looks good.


I've got an el-cheapo Brinkmann that I've made a few modifications to. I've done a few fatties and pork butts on it. I'll be doing a brisket soon. It's a great $50 option if you want to find out if smoking is for you before dumping good money (gun money) into a nice smoker.

This came off of it this morning.

http://i7.photobucket.com/albums/y296/dropped_71chevy/IMG_20130504_112052_zps6a7075da.jpg

[Mtn.man]

real wood for grilling and smoking, propane for fish and veggies or in a pinch meat with a foil tray with wood chips.

[n8tive97]

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....

[Stvros]

Try charcoal as mentioned above and for mouth watering flavor with chicken or a Tri-tip, top the coals with some Red Oak chips. Light sprinkle of Garlic salt and Lemon pepper - Delicious !

[Ah Pook]

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....
There was a time when I would throw the steak on the grill frozen. Made for a nice char on the outside and red in the center.

[ray1970]

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.

[car-15]

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.
thats what I'm doing as I type, and I already have the steaks prepped with a olive oil and salt and pepper crust.
http://i223.photobucket.com/albums/dd27/rruusseell1/87E4E5A0-E1E3-4D36-9142-52C68514AB13-1373-0000002966F293EF_zpsbcdfbf57.jpg (http://s223.photobucket.com/user/rruusseell1/media/87E4E5A0-E1E3-4D36-9142-52C68514AB13-1373-0000002966F293EF_zpsbcdfbf57.jpg.html)

http://i223.photobucket.com/albums/dd27/rruusseell1/0EC759FD-8D64-4315-967F-2343CD439556-1373-0000002971864DEB_zpsaf19c419.jpg (http://s223.photobucket.com/user/rruusseell1/media/0EC759FD-8D64-4315-967F-2343CD439556-1373-0000002971864DEB_zpsaf19c419.jpg.html)

and done.
http://i223.photobucket.com/albums/dd27/rruusseell1/29B7DC25-F88C-42DA-BF4F-C32DD49BFE52-1373-0000002D53428414_zps8c2cc0be.jpg (http://s223.photobucket.com/user/rruusseell1/media/29B7DC25-F88C-42DA-BF4F-C32DD49BFE52-1373-0000002D53428414_zps8c2cc0be.jpg.html)

[JoeT]

we've been renovating our kitchen for the last 4 weeks....every meal we've eaten, except for restaurant food, has been cooked on a grill.

today we had
pancakes
bacon
scrambled eggs

hamburgers
tater tots

and right now there's a pizza getting ready

I've made the obvious like steaks and pork chops, but also meatloaf, red snapper, baked potatoes, I even made a pasta sauce and cooked pasta

[Mykidsdad]

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.

If ya like grilled peaches...

Take a grilled peach still warm from the fire and top with homemade vanilla bean ice cream and drizzle with real aged blasamic vinegar....

Do die for!

[jerrymrc]

There was a time when I would throw the steak on the grill frozen. Made for a nice char on the outside and red in the center.

Depending on how thick it is. For thinner steaks I put them in the freezer for 30 min before. Thick ones I do not.

[buckshotbarlow]

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....

well, when it's a 110F, that could be a bit...My favorite is Extra virgin Bertolli's olive oil mixed in with Lawry's Garlic salt and fresh ground pepper extra fine. One key for me is to be hyper sensitive to a clean grill. I hate left over shrimp on the ol steak. A thick ribeye is my fav...My wife got me on to Berneiousse(sp) sauce on the side. Damn it's good...

[Mykidsdad]

27125271272712927131

Meat?....Fire?....I just don't understand how this works?!?!?!?!?

[Stone83]

IMO- find a Tri-Tip steak (Sam's Club or some Safeway's have them)
Marinate in Pepsi for 4 hrs, and add Montreal Steak seasoning (or what ever)
Fire up the grill
Get a beer(s) from the fridge and consume....[Beer]

[Dave]

For steaks I usually go with NY strip or ribeye. Pull from fridge 1 hour prior to cooking, at 1/2 hour liberally coat with kosher salt on both sides, pre heat the grill at 15 minutes (my gas grill will bury the thermometer needle past 700), just before cooking I add fresh cracked pepper and garlic powder. Cook uncovered for 2 minutes then twist the steaks 90 degrees, cook for 2 minutes then flip and close the cover for 4 minutes. This gets me in the med rare to med range depending on the steak thickness. If they are thinner than normal I'll check after 2-3 minutes so I don't go past medium. I prefer mine med rare, others in my house like medium.

[TheGrey]

This is turning into a delicious thread.

JoeT, does your grill have a flat cooking surface for items such as pancakes, or do you use cast iron pans?
It never occurred to me that you could use a grill for foods other than meats and large vegetables, such a corn on the cob and so on.

I've got to go get some steak TODAY. I dreamed about steak from the grill, thanks to all of your suggestions. And after looking at those beautiful photos of smoked meats, I am definitely thinking a smoker would be a very fine addition!

Is it tricky to cook chicken on the grill?

[Mykidsdad]

This is turning into a delicious thread.

JoeT, does your grill have a flat cooking surface for items such as pancakes, or do you use cast iron pans?
It never occurred to me that you could use a grill for foods other than meats and large vegetables, such a corn on the cob and so on.

I've got to go get some steak TODAY. I dreamed about steak from the grill, thanks to all of your suggestions. And after looking at those beautiful photos of smoked meats, I am definitely thinking a smoker would be a very fine addition!

Is it tricky to cook chicken on the grill?


Chicken is easy to cook on a grill if you followa few simple guidelines.

NEVER cook directly ove the flame. If if using charcoal, build a small fire in one are of the grill and set the chicken off to one side and cook indirectly. The same can be accomplished with gas by turning off the burner below the chicken. This will prevent flareups.

If you have the time, brining will give you results that will change your life in cooking forever. There are countless recipes out there. A great one can be found by googling ALTON BROWN ORANGE JUICE BRINE. If you brine, be sure to follow safe food handling practices and watch temperatures. Always rinse chicken and pat try with paper towls after brining to help keep skin crispy.

Brined chicken will cook a bit faster as well.

Dark meat will alway be juicier and more flavorful.

Cook meat on the bone whenever possible for best results.

if you use BBQ sauce, wait until last few minutes of cooking to apply. The sugar will burn if put on early.

[TheGrey]

Chicken is easy to cook on a grill if you followa few simple guidelines.

NEVER cook directly ove the flame. If if using charcoal, build a small fire in one are of the grill and set the chicken off to one side and cook indirectly. The same can be accomplished with gas by turning off the burner below the chicken. This will prevent flareups.

If you have the time, brining will give you results that will change your life in cooking forever. There are countless recipes out there. A great one can be found by googling ALTON BROWN ORANGE JUICE BRINE. If you brine, be sure to follow safe food handling practices and watch temperatures. Always rinse chicken and pat try with paper towls after brining to help keep skin crispy.

Brined chicken will cook a bit faster as well.

Dark meat will alway be juicier and more flavorful.

Cook meat on the bone whenever possible for best results.

if you use BBQ sauce, wait until last few minutes of cooking to apply. The sugar will burn if put on early.

Thank you! This is terrific advice.

[Ah Pook]

I posted a brine recipe in the "Recipe of the Day" thread. Definitely worth trying.

Edit: Post #50

[J]

People seem to have the seasoning for a steak covered, so in light of the comments to "have a clean grill" to avoid flavor contamination, I present a grill cleaning tip for the grilling novice:

Right after you pull the food off of the grill, throw a piece of aluminum foil over the grill surface laid flat. Let the grill keep running while you eat (unless you are eating for a long time). It will concentrate the heat right at the grilling surface, and burn off all of the junk left over from your meal. When you come back, pull the foil (it cools instantly after you get it off the heat) and brush the grill. Everything will fall off with one light stroke of the grill brush and be ready for your next use. No more will you scrub and scrape your grill to get it clean.

[blacklabel]

People seem to have the seasoning for a steak covered, so in light of the comments to "have a clean grill" to avoid flavor contamination, I present a grill cleaning tip for the grilling novice:

Right after you pull the food off of the grill, throw a piece of aluminum foil over the grill surface laid flat. Let the grill keep running while you eat (unless you are eating for a long time). It will concentrate the heat right at the grilling surface, and burn off all of the junk left over from your meal. When you come back, pull the foil (it cools instantly after you get it off the heat) and brush the grill. Everything will fall off with one light stroke of the grill brush and be ready for your next use. No more will you scrub and scrape your grill to get it clean.

That's damn good advice. Thanks!

[Mtn.man]

I order 3/8 stainless round bar and build my grates, always easy to clean but you do have to pre oil and I oil after cooking when they cool a bit.

[TheGrey]

People seem to have the seasoning for a steak covered, so in light of the comments to "have a clean grill" to avoid flavor contamination, I present a grill cleaning tip for the grilling novice:

Right after you pull the food off of the grill, throw a piece of aluminum foil over the grill surface laid flat. Let the grill keep running while you eat (unless you are eating for a long time). It will concentrate the heat right at the grilling surface, and burn off all of the junk left over from your meal. When you come back, pull the foil (it cools instantly after you get it off the heat) and brush the grill. Everything will fall off with one light stroke of the grill brush and be ready for your next use. No more will you scrub and scrape your grill to get it clean.

That's genius! Thank you for that bit of advice.

[JoeT]

JoeT, does your grill have a flat cooking surface for items such as pancakes, or do you use cast iron pans?
It never occurred to me that you could use a grill for foods other than meats and large vegetables, such a corn on the cob and so on.

I picked up a 12x12 square stainless "pan"...it's a actually just a flat 1/4" piece with about a 1/2 in lip so stuff doesn't leak.

[Ah Pook]

Or a cast iron griddle.

I just cleaned up an old one and will be using it on the grill this summer.

[ray1970]

I had some sort of Teflon coated grilling surface. It was awesome... for a little while. Now it is pretty much like any other one.

[Tinelement]

Ribeyes and asparagus over charcoal. Soaked applewood chips and tossed on the coals. [Beer]
Tators were done on the gas grill.

http://i1193.photobucket.com/albums/aa351/tinelement/8EDD36B6-A0B5-4499-A20C-D606BA9024C0-5962-00000474538E951E.jpg

http://i1193.photobucket.com/albums/aa351/tinelement/027CB6E6-75EB-4A05-9218-CAC62695076B-5962-0000047462358C66.jpg

[TriggerHappy]

This was my grill on Monday. It was pretty damn good eats.

http://i39.photobucket.com/albums/e156/jake82/5E1FF286-6D66-43E3-B86B-A18C2942EAB0-49351-00004483DEDCC849.jpg

[kawiracer14]

I grill my dinners about 5 nights a week because I'm a single guy and I don't want to "cook".

As stated previously - flip once and that's it. I think the biggest thing people do 'wrong' when starting to grill is feeling like they need to flip burgers 10 times whilst cooking. Remember that it still cooks for a bit once you take it off the grill as well.

[Ronin13]

My mouth is watering from all this talk of grilling!
I like a little Worcester sauce with a homemade rub (not mine, a friend makes it, bags it up and gives me a ton of it), some fresh ground sea salt, freshly ground pepper, throw it on the grill, and like everyone else says, one flip. I also love homemade BBQ sauce smother it on some ribs (pork spare or beef), wrap in foil and toss that on the grill- the foil keeps the flavor in. MMMMMMM! [Dinner]

[TheGrey]

I am really enjoying the photos and the grilling advice. They all look amazing!

[Ah Pook]

I can't wait for corn season.

Soak it in water and throw it on the grill, still in the husks.

Pull the husks, rub on butter, lime squeezin's, salt and let it just turn brown. http://forums.ozreggae.com/html/emoticons/drool.gif

Grilled corn chipolte mash potatoes...but that's another thread.

[TriggerHappy]

I took a chance with some corn last weekend. It was amazing. Got it from albertsons. Monky got to try some. I shucked it, butter, salt/pepper and some tony chacheres powder, wrapped in foil.

[ailachami]

speaking if corn, anyone tried one of these? I had one at my company picnic last year and it was damn good. Mexican grilled corn. http://img.tapatalk.com/d/13/05/10/e5aqudet.jpg

[drift_g35]

I'm smoking about 15lbs of pork butt for pulled pork this weekend. Last time I smoked pulled pork I used a sugar based rub and it was almost like candy it was so sugary. I was not a fan. Does anyone have any recipe ideas for a more zesta, non sweet rub and injection?

[Dave]

When I get home I can give you mine. For injections I've been using Angry Orchard hard cider with some of my rub mixed in, good flavor and not too sweet. Some people brine pork butt instead of injecting, I've done one with pickling salt and a little molasses that was pretty good.

[MarkCO]

I use Bad Byrons for pork butt when I am lazy, and it tastes great, but no injections. Here is one I have been tinkering with. If you drop the brown sugar to 1/2 cup it will take most of the sweet out.

Mexican Pulled Pork Rub
For 10-15 pounds of pork butt. Mustard, corn oil, or olive oil can be rubbed on meat prior to rub.
1 Cup brown sugar
½ cup kosher salt
1/3 cup teaspoons chili powder
¼ cup cumin
3 tablespoons smoked paprika
3 tablespoons dried oregano
2 tablespoons granulated garlic
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper

[drift_g35]

When I get home I can give you mine. For injections I've been using Angry Orchard hard cider with some of my rub mixed in, good flavor and not too sweet. Some people brine pork butt instead of injecting, I've done one with pickling salt and a little molasses that was pretty good.

Awesome, I have plenty of angry orchard at home. I used Crispen last time which is a hard pear cider and Im not sure that was a good idea.

[Whistler]

I'm smoking about 15lbs of pork butt for pulled pork this weekend. Last time I smoked pulled pork I used a sugar based rub and it was almost like candy it was so sugary. I was not a fan. Does anyone have any recipe ideas for a more zesta, non sweet rub and injection?

The quantities on the end are for 6 butts, the first quantities are enough for an average 8-10lb butt. I don't like celery and usually substitute brown sugar. Prefer bone-in; wash, pat dry, trim to your taste, sprinkle even coating of rub, pat and smoke. I spritz occasionally with 4 parts apple juice to one part apple cider vinegar if it's looking dry, wrap in foil when butt reaches desired color, pull when probe tender (like butter) and rest for 30-45 minutes. Cooking time will depend on cook temp, environment, individual butt, etc. so it's done when a probe goes in like butter or when the bone twists out easily. No sauce required.

8 tsp paprika (1 cup)
3 tsp salt (1/3 cup + 2 tsp)
3 tsp sugar (1/3 cup + 2tsp)
2 tsp cumin (4 Tbsp / 1/4 cup)
2 tsp garlic powder (4 Tbsp / 1/4 cup)
***2 tsp celery seed (4 Tbsp / 1/4 cup)
1 tsp chili powder (2 Tbsp / 1/8 cup)
1 tsp oregano (2 Tbsp / 1/8 cup)
1 tsp black pepper (2 Tbsp / 1/8 cup)
1/2 tsp cayenne (1 Tbsp)
1/2 tsp mustard powder (1 Tbsp)

disclaimer; based on another's recipe

[Jer]

I'm smoking about 15lbs of pork butt for pulled pork this weekend. Last time I smoked pulled pork I used a sugar based rub and it was almost like candy it was so sugary. I was not a fan. Does anyone have any recipe ideas for a more zesta, non sweet rub and injection?
For my Boston Butts I keep it simple. Real simple. Rub w/French's mustard for dry rub to stick to. Don't worry, the smoke flavor of the bark you create will eliminate all mustard flavor. Then sprinkle liberally with dry rub.... lately I've been using a store bought Famous Dave's for simplicity. It works quite well. I'm also of the mindset that a packer brisket only needs salt & pepper and nothing more. To me, less is more when it comes to smoking meat. Do a good job preparing your meat and you shouldn't need countless herbs & sauces to mask the flavor when the natural flavor should be the flavor profile to begin with. Occasionally I've hit my pulled pork with a finishing sauce which most seem to prefer but lately I don't even bother with that step and still haven't heard anything but rave reviews on my pulled pork. I think it's easier to make mistakes or have something weird the more you throw at it. Buy good meat and focus on the smoke and the flavor will take care of itself.

[Whistler]

For my Boston Butts I keep it simple. Real simple. Rub w/French's mustard for dry rub to stick to. Don't worry, the smoke flavor of the bark you create will eliminate all mustard flavor. Then sprinkle liberally with dry rub.... lately I've been using a store bought Famous Dave's for simplicity. It works quite well. I'm also of the mindset that a packer brisket only needs salt & pepper and nothing more. To me, less is more when it comes to smoking meat. Do a good job preparing your meat and you shouldn't need countless herbs & sauces to mask the flavor when the natural flavor should be the flavor profile to begin with. Occasionally I've hit my pulled pork with a finishing sauce which most seem to prefer but lately I don't even bother with that step and still haven't heard anything but rave reviews on my pulled pork. I think it's easier to make mistakes or have something weird the more you throw at it. Buy good meat and focus on the smoke and the flavor will take care of itself.

Because Dave's is just S&P... [ROFL1]


Famous Dave's Rib Rub

Source: Chef Dave Anderson - Famous Dave's

Rib Rub:
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup granulated sugar
1/2 cup garlic seasoning
1/4 tablespoon chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 teaspoon celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 teaspoon Mrs. Dash original blend
1/4 cup salt

[Jer]

Because Dave's is just S&P... [ROFL1]

Please point out where I said that.

[Whistler]

Jer I'm all for "less is more" as well but if you didn't see the humor in that I don't know what to tell you - a bit touchy maybe.

[Great-Kazoo]

I'm smoking about 15lbs of pork butt for pulled pork this weekend. Last time I smoked pulled pork I used a sugar based rub and it was almost like candy it was so sugary. I was not a fan. Does anyone have any recipe ideas for a more zesta, non sweet rub and injection?

1/4 the Brown sugar and substitute paprika ( hungarian smoked) Chili powder, i[insert flavor and temp rating] Oregano GARLIC, GARLIC, Black & white pepper. I like smoked adoba chili powder & red pepper flakes. Thanks to waxthis, we have a variety or heat. Mix everything , sample taste , adjust as necessary.

I also like to soak pork in apple juice at least 4 hrs depending on size. We use an enamel roasting pan, or large salad bowl, for marinade. Whistler mentioned having a spray bottle of apple juice on hand, do it. We try using unsweetened / low sugar apple juice, to avoid that lingering over sweet flavor.

[Great-Kazoo]

Jer I'm all for "less is more" as well but if you didn't see the humor in that I don't know what to tell you - a bit touchy maybe.

I think he's still pissed about the taco / frontier debate. Gotta go, time to finish up my pollo sopappilla con chili verde from El Cielo's ;)

[Great-Kazoo]

speaking if corn, anyone tried one of these? I had one at my company picnic last year and it was damn good. Mexican grilled corn. http://img.tapatalk.com/d/13/05/10/e5aqudet.jpg

Olive or corn oil rubbed in to ears. sprinkle with a garlic, chili powder, and salt mix. I have better results putting corn in foil, with a little water, 20 min on grill or smoker(325-350*) then directly on grill for that finishing touch.

[Jer]

Jer I'm all for "less is more" as well but if you didn't see the humor in that I don't know what to tell you - a bit touchy maybe.

If you have to explain it it's not humorous by definition. If you want me to find the humor in something I suggest being humorous. If you're a bad comedian it's not the crowd's fault.

If you read, I said salt & pepper for packer briskets. I also suggested a single dry rub for Boston Butts. Yes, I realize it's got an ingredient list but the point is that you aren't having to make it. Just unscrew the lid & you're done. Simple. No injections. No making your own complex rub with dozens of ingredients. In the end it's the bark flavor we're creating which shouldn't overshadow the meat flavor. Less is more.

[Whistler]

Yep, touchy. Could be the butt rub.

[Dave]

You will likely need to double up my recipe for as much as you are doing.

1/8 cup sugar
1/8 cup brown sugar
1/8 cup salt (I use kosher)
1 Tbs chili powder
1 Tbs mustard powder
1 Tbs paprika (I use smoked)
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs black pepper

I put 1Tbs into each bottle of hard cider I inject, usually 1 bottle per 8-9lb pork butt. I smoke pork butts with a combo of 90/10 apple wood and hickory and go 8 hours at 225* with smoke and 2+ hours wrapped at 275* until I hit target temp.

[SuperiorDG]

https://scontent-a.xx.fbcdn.net/hphotos-xap1/t1.0-9/10544360_10152542803830821_4766437526830235194_n.j pg

[Jer]

Excellent presentation.