Summer grill thread

[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...

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...

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.

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.