I tried BBQing a pork butt a couple weekends ago. It was good except the meat lacked flavor. I basically dried it and pushed in as much Kosher salt and pepper as it would take. I BBQ'd it for about 3 hours at 350F-400F and then wrapped it in foil until it hit about 195F internal. Any tips on how to get a little more flavor into it would be greatly appreciated. Thanks in advance!
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BBQ Pork Butt - How to add flavor
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Last: 5 yr ago by reineraggie09
I cook mine much slower than that. Google the Aaron Franlin video for pulled pork. I also make a mustard based sauce for my pulled pork.
You made pork roast.
Try 225 for like 12-16 hrs.
Try 225 for like 12-16 hrs.
Is it still barbecue when it's cooked at 400F, or a grilled roast?
Bonfire97 said:
I tried BBQing a pork butt a couple weekends ago. It was good except the meat lacked flavor. I basically dried it and pushed in as much Kosher salt and pepper as it would take. I BBQ'd it for about 3 hours at 350F-400F and then wrapped it in foil until it hit about 195F internal. Any tips on how to get a little more flavor into it would be greatly appreciated. Thanks in advance!
Try using a rub. I like the Memphis Dust rub from amazingribs.com.
I'll inject it with the Creole Butter Jalapeo and it gives me a moister product with good flavor.
Dry brine the night before with salt. Wet the meat with water before applying the rub. Smoke the meat at 225 and cook until meat gets to 203. Melted collagen gives plenty of flavor. A mustard or vinegar based sauce goes great with pulled pork, as well as coleslaw.
I slather mine in plain yellow mustard, and completely cover heavily with rub. Cook it at 250 until it is 195 internal which is 8-12 hours. If you are just getting started use any good generic rub and you should be fine, but I mean really coat it generally about 1/2 cup of rub or more until you cannot see the mustard. Raise the flaps and cover them as well.
I have buddies that slather with Italian dressing and then rub and it is not bad at all. Either way you have enough outer bits that mix when you pull it that it is all good.
You can also use a little vinegar based sauce similar to a Carolina after pulling to give it a little twang that will not overpower your regular sauce. I normally do not ever foil mine, and will do this if it dries out a little too much when done.
I have buddies that slather with Italian dressing and then rub and it is not bad at all. Either way you have enough outer bits that mix when you pull it that it is all good.
You can also use a little vinegar based sauce similar to a Carolina after pulling to give it a little twang that will not overpower your regular sauce. I normally do not ever foil mine, and will do this if it dries out a little too much when done.
As above, yellow mustard and lots of rub. The mustard is just glue for the spices. I then smoke at 275 until the meat pulls back from the bone and the fat cap splits. Then wrap tightly in foil and continue for a couple more hours. Pull off, let rest 30 minutes to an hour, then slip bone out and shred. I usually add a little more run and mix it in. Personally, I like it just like that, but this is the time to mix in your favorite sauce.
All, thanks for the great tips. I am going to try a couple of different suggestions above and see how it turns out.
I do superdaves paragraph #1.
Pretty simple. Cook at a lower temp and dont wrap
IMO pork butt needs more than salt and pepper. Add some garlic powder, onion powder, paprika, and a little cayenne. Cook around 275 until about 200. I do wrap mine, but not totally necessary.
I'm far from a pro on pulled pork, butt I haven't messed one up yet. I've used the mustard slather + rub on all of them, and then misted them down with apple juice when they quit sweating. By the time I wrap, they are in good shape, not dry, and with a great crust.
I never wrap pork butts. I also cook them on a Weber Kettle, which results in a pork butt at the end that has so much bark it looks like a meteorite. When you pull it and mix that in it makes for some very tasty pork.
I don't wrap mine either.
TxSquarebody said:
As above, yellow mustard and lots of rub. The mustard is just glue for the spices. I then smoke at 275 until the meat pulls back from the bone and the fat cap splits. Then wrap tightly in foil and continue for a couple more hours. Pull off, let rest 30 minutes to an hour, then slip bone out and shred. I usually add a little more run and mix it in. Personally, I like it just like that, but this is the time to mix in your favorite sauce.
Do you ever end up with a strange piece of cartilage in the middle of your pulled pork? I have. I think it happens by slipping the bone out, instead of peeling the meat away from the bone. When I peel it away, I usually find a small (1 inch by 3inch piece of cartilage nestled against the bone.
Sorry for the detail but these are the (admittedly strange) things that make me lose sleep.
It's the tip of the 7-bone that gets left behind if you pull the bone out. It means you've cooked it well, but make sure you remove it when pulling.
Something else that will help: let a pork butt cool to around 160 before you pull it. You will be rewarded with fingertips that aren't burned and meat that isn't dry.
Something else that will help: let a pork butt cool to around 160 before you pull it. You will be rewarded with fingertips that aren't burned and meat that isn't dry.
Thanks. I don't know what a "7 bone" is, but I'm about to employ google-fu.
1. Dry brine night before (a few tsp salt for typical butt)
2. Day of, apply water/oil/mustard to coat and then rub (without salt) see Memphis rub from Amazing Ribs for a good one
3. Smoke 225-275 (its pretty forgiving) with some real wood smoke, lump or pellets not enough
4. Pull at 203
5. Wrap in warm oven to hold or wrap to counter to cool before pulling.
6. I like the Lexington dip for sauce
2. Day of, apply water/oil/mustard to coat and then rub (without salt) see Memphis rub from Amazing Ribs for a good one
3. Smoke 225-275 (its pretty forgiving) with some real wood smoke, lump or pellets not enough
4. Pull at 203
5. Wrap in warm oven to hold or wrap to counter to cool before pulling.
6. I like the Lexington dip for sauce
gigemags87 said:
1. Dry brine night before (a few tsp salt for typical butt)
2. Day of, apply water/oil/mustard to coat and then rub (without salt) see Memphis rub from Amazing Ribs for a good one
3. Smoke 225-275 (its pretty forgiving) with some real wood smoke, lump or pellets not enough
4. Pull at 203
5. Wrap in warm oven to hold or wrap to counter to cool before pulling.
6. I like the Lexington dip for sauce
Just about what I do, and have gotten lots of raves. I don't brine, per se. I apply rub (Bolner's Fiesta brand Pork Rub) hours before and then even more right before cooking. Really can't get too much, it's a big hunk of meat!
I use an egg-type (Grill Dome) smoker, and lump charcoal and haven't had any problem with lack of smoke flavor.
Rest and pull after at least an hour in a cooler, wrapped in butcher paper and towels.
The finishing touch that I always get compliments on is the finishing sauce. https://www.allrecipes.com/recipe/58486/eastern-north-carolina-bbq-sauce/ I have the recipe memorized by now, and I always get asked for "sauce to go" when I send some pork home with guests.
Here's my go-to for pulled pork
https://barbecuebible.com/recipe/lexington-pulled-pork-shoulder/
Smoke with hickory at 275 until internal temp of 205.
Pro tip...Put a pan under the pork as it smokes and pour those drippings onto pork once it's pulled.
https://barbecuebible.com/recipe/lexington-pulled-pork-shoulder/
Smoke with hickory at 275 until internal temp of 205.
Pro tip...Put a pan under the pork as it smokes and pour those drippings onto pork once it's pulled.
Ag_07 said:
Here's my go-to for pulled pork
https://barbecuebible.com/recipe/lexington-pulled-pork-shoulder/
Smoke with hickory at 275 until internal temp of 205.
Pro tip...Put a pan under the pork as it smokes and pour those drippings onto pork once it's pulled.
That is the (slightly altered) recipe I've used for about 20 years now. Love that book.
I've injected mine with a can of Dr Pepper multiple times.
Pork is still cheap in Arkansas, and this has my curiosity peaked. Tell me more.Sazerac said:
I've injected mine with a can of Dr Pepper multiple times.
get an injector
open a can of DP
inject pork butt
cook per usual
open a can of DP
inject pork butt
cook per usual
Any of the above suggestions will result in good flavor. The key to great pulled pork is achieving a superior texture, developed by holding it for several hours after you pull it from the smoker. If I'm out, I do it in a cooler. At home I put it in the oven at the lowest temp (mine will do 145). I hold at least 2 hours. 4 is better.
I'm doing 5 pork shoulders this weekend. Happy smoking!
I'm doing 5 pork shoulders this weekend. Happy smoking!
I use a coffee rub. Coffee, brown sugar, salt, pepper, touch of cayenne. Rub that baby in and cook at 225. Make sure to rest for a hour at least before pulling.
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