Pork Butts Rubbed and Ready - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-11-2007, 01:18 PM   #1
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Pork Butts Rubbed and Ready

Doing two pork butts on an overnighter tonight, total weight 15.67lbs.

I slathered both butts with mustard then rubbed one with Texas BBQ Rubs new "Wild" rub and the other with a 2:1 combo of Mary's Cherry and Smokin' Guns rub. Here are some early pics, notice the large spice chunks in the Wild rub...good tasting stuff.









All wrapped up in the refrig, will be using Kingsford with apple and sugar maple wood. More later.....
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-11-2007, 01:27 PM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Bruce, why did you mix the Mary's? Used it before? I could give you my opinion now, but don't want to influence yours if you haven't used it before.

Most interested.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-11-2007, 01:38 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Bruce, Bruce, Bruce.............who's gonna belive you work for Wolfe Rub BBQ Seasonings?? [smilie=a_whyme.gif]
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-11-2007, 01:45 PM   #4
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Captain Morgan
Bruce, why did you mix the Mary's? Used it before? I could give you my opinion now, but don't want to influence yours if you haven't used it before.

Most interested.
I remember your opinion Cap, so I posted the question over on BBQForum, because I know there are quite a few pwople over there that use it, if anyone has used it alone for pork butts on long cook. Several had but they seem to mix it with another rub that has some heat to it. Hardly anyone used it by itself, due to the sweetness of the rub.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-11-2007, 02:10 PM   #5
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I can dig it.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-11-2007, 04:43 PM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks like yor off to a good start Bruce! Can't wait to see the finished pictures!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-11-2007, 09:35 PM   #7
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
I fired up the WSM and put the meat on at 9:30pm. At 10:30pm the temps have settled in at 232º as measured by my Nu-Temp probe about an inch below the top grate. They've been there for about a half hour now, hopefully I've got them dialed in for the night.

We will interrupt programming with further updates as the circumstances warrant.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-11-2007, 09:52 PM   #8
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Looking good Bruce.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 01-12-2007, 12:48 AM   #9
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Last update of the night:

WSM holding fairly well, pretty windy here tonight.
241º at lid; 225º at top grate; meat at 145º

Good night all, see you in the morning.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-12-2007, 05:04 AM   #10
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Bruce, I would have been asleep a long time ago if I was cooking!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-12-2007, 05:05 AM   #11
Smoker


 
Join Date: Sep 2005
Location: Essex Jct. Vermont
Posts: 348
Bruce, I usually buy a bunch of rubs at Xmas time to try. Mary's Cherry rub is the only one that I hated. I still go back to my regular rub but I like to experiment over the winter.
__________________
Rich

www.lostnationvt.com
Rich Decker is offline   Reply With Quote
Old 01-12-2007, 05:43 AM   #12
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Sooooooooooooooo......

Update?
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-12-2007, 06:37 AM   #13
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Good Morning Viet....oops wrong movie.

7:15am WSM at 218 at top grate pork butts at 167, don't know how long they've been there but it looks like it's plateau land. Stoked the coals and boy is there a lot of ash in there...Kingsford...oh yeah.

At this point if I lived in Virginia I'd be foiling the butts.

Pulled pork for lunch hopefully.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-12-2007, 07:01 AM   #14
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Doesn't sound like plateau land there Bruce. Kind of sounds like your fire pooped out and now you have to recover your heat. I have done the same damn thing. Get your pit temp up to about 265 and fillip them buts, That way the heat will stabilize in your butts and render any remaining fat. Guess I'm saying that you want your temp stable threw your butts .I'm guessing your doing these on a WSM. Just a WAG that got the job done for me.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 01-12-2007, 07:09 AM   #15
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
I didn't feel I should be any more specific than "Virginian" you said Bill, I didn't.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-12-2007, 07:11 AM   #16
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Get them done Bruce. Never mind the MD!
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 01-12-2007, 07:31 AM   #17
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=brian j]
Quote:
Originally Posted by "Bruce B":22b8vqpv
I didn't feel I should be any more specific than "Virginian" you said Bill, I didn't.
i just want the record clean. not all of us use the texas crutch. [/quote:22b8vqpv]

Yeah Brians right! Unless you're talking about a brisket or ribs!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-12-2007, 09:20 AM   #18
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Bruce, how do you like the Smokin Guns rub???
SteerCrazy is offline   Reply With Quote
Old 01-12-2007, 09:25 AM   #19
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Steer,

First time I've used it, just got it, I'll let you know by the end of the day though.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-12-2007, 09:26 AM   #20
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by Bruce B
Steer,

First time I've used it, just got it, I'll let you know by the end of the day though.
Would like to hear how you like it.....how was the taste out of the bottle??
__________________

SteerCrazy is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×