Does anybody hav great dry rub to put on Boston butt before smoking? I have smoked about 4 Over last 2-3 months and gotten most advice off line - my first was a flop (too much smoke) but the rest have been good. Just tying to learn! Thanks

Byron's butt rub is what I use.

I mix up my own rub. I dont really measure anything but this is what is in it with guess on amounts

Brown sugar 2 cups
white sugar 1 cup
black pepper 1/4 cup
salt 1/4 cup
garlic powder 4 tbsp
onion powder 4 tbsp
chili powder 2 tbsp
ground coffee 2 tbsp
smoked paprika 4 tbsp
cumin 1 tsp
dry mustard 1 tsp
cayenne pepper 1 tbsp

I rub mine down with just regular mustard so the rub adheres to the meat better. If you are smoking on a BGE, I dont add any extra wood chips but if you want a little extra smoke flavor I would go with Apple or Pecan wood. But dont put your meat on there until it has smoked for a bit or it will be bitter.

Byrons is great and I really like the sound of muzzies recipe. I normally use Pilleteri’s Butt Rub

Muzzie's is basically what I do, but don't use sugar.

Garlic, onion, paprika, salt and pepper are a good base for any rub.

Yeap

I don’t put anything on a Boston butt.

I roll my own similar to muzzie

The. I coat with mustard, put dry rub on, wrap in saran wrap, and put in fridge overnight before cooking

You serious Clark?

salt, garlic salt, garlic powder, onion powder, paprika, pepper. On beef like a brisket, I just do salt and pepper, heavier on the pepper.

X3

X4

Always use Byron's but the key to a good butt IMO is some type of vinegar and salt mixture to put on it once its pulled or chopped

n2turkeys has it figured out. Dont need nothing but some hickory smoke. Ill run some apple cider vinegar on it as it smokes. Dont be scared to try mayonaise instead of traditional bbq sauce

apple cider vinegar, redhot, sugar, mixture is what i use to mix into the meat when i pull it. 1 cup apple cider, 1/2 cup redhot, 1/4 cup sugar. whisk together in bowl

Emeralds rib rub + byrons but rub + brown sugar in equal parts = yum. Do not wrap the butt

Yep. It’s not needed.

I make a rub with 12 different ingredients. Good on pork and poultry. Different rub for beef.

Great stuff - good to hear - did not know about Byrons and I will look into that on future shoulders. I thought not much Put on it and the Butt would still be good if meat quality good. What I had recently smoked was close to Muzzie and I did cover in mustard spread but I did not use coffee - smoked paprika or dry mustard but used the other stuff u said. I looked on line last night and Hey Grill Hey was saying basically most of what Muzzie was saying. I just purchased the ground mustard and paprika because I could not find the smoked paprika. Where did you get the smoke paprika Muzzie? Thanks - Great info guys!!

It was either Publix or Fresh Market. I am Pretty sure it was Publix

I like the flavor of the rub. Don’t even need sauce really

Pork Shoulder Dry Rub

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

———————————————————

Pork Shoulder Injection

3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup table salt
2 Tablespoons Worcestershire Sauce


Inject first and let it come to room temperature (that recipe makes enough injection for 2). Rub generously. Put on at 225 until you reach internal temperature of 195. You will hit a stall at about 160-165, if you want to speed up the process you can wrap it with aluminum foil and put butter slices in with it.

I eat these without sauce. Very delicious either way.

Regarding spices. If it's in the cabinet....it goes on my butts.

Also; always put the fat side up.

I put mine in an aluminum foil boat to catch the juice. Smoke uncovered for the first 1/2 of the smoke then wrap for the second half of the smoke.

Smoke the butt for 1 hour per pound plus 1-2 hours. IE: 5lb butt I'd smoke for 6-7 hours @ 250ish.

I’m all for not overpowering meat, but unseasoned pork is just bleh.

I’ve been doing turbo butts, so I rub with mustard and then a very low sugar rub. I spritz with Apple cider vinegar/beer after a good bark forms.

Salt . pepper and John Henry's pecan rub is my weapon of choice.

Salt and Hickroy Smoke is all that’s needed. I’m talking a thick coat of salt. I do like to mix a little ACV in when pulling to kill the grease. Plus salt. If your but was too Smokey let your cooker run a good 15 min at temp. before adding meat. Make sure smoke is thin and clean and use less wood chips/chunks

Thanks guys - really good info - I started covering/wrapping after about 4-5 hours - the boat is interesting - lot other good stuff too - thanks

Dixie Dirt

How you get bark

Even the finest cuts of meat need seasoning, period...

I guess to each his own, but you definitely want a bark/crust on the outside with some flavor/kick.

1/4 cup each of garlic powder, salt, pepper, chili powder, and packed brown sugar. Smoke 8 hours w/hickory. Cover in aluminum pan and foil w/ a can of Dr Pepper. 225 for another 8 hours. In smoker or oven.

Just smoke and heat is all that’s needed. No need to put anything on it. It’s very good this way, but if alot of prep work is someone’s thing, have at it. Lol

Thanks guys! Got 2 butts going now - one is basically what Muzzie did minus the coffee and smoke paprika (could not find yet) and one going with bad Byrons butt rub

Appreciate all the info - got a lot of options to try

Smoked paprika is a red spice that you can find in every grocery store’s spice rack.

Thanks South Bama - the first 2 places did not carry - I found it at 3rd grocery store I went to. Not something I have ever looked for - had not heard of it before and when the first 2 places did not have it was not sure how common it was

I got less then 5 mins to put a rub on for something I'm smoking 12+ hours lol

Next time I’m coating in heavy Sea salt and using hickory for the smoke. I’ve heard this by some that sell commercially.