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Alright guys lets swap some bbq tips. I am learning to smoke Pork Butts.
1. What are people using to keep the meat moist while smoking it.
2. What type of wood are people using?
3. What is everyone using as a binder to keep the Rub on the meat.
4. What types of Rubs is everyone using?
... Add question and weigh in y'all !
The Duck Fat cooking oil spray is awesome for keeping your meat moist. we get it from Cornhusker Kitchen via Amazon. For Brisket and Pork we use apple flavored wood pellets (we grill, BBQ and smoke with a pellet grill). For Rubs - usually just salt/pepper, but every once and awhile i will use Dillo Dust (La Rue Tactical sells it and it has a hint of sweetness) or McCormicks Montreal Steak Seasoning.
Interesting, I just bought the Duck Fat spray and I am going to try that out this weekend. Before the switch, I have been using a mixture of apple juice, apple cider vinegar, and water. (Ratio about 40%/30%/30%) I have been thinking about mixing some apple and cherry wood, will probably do so when I get low on my current inventory of cherry. The rub you use makes me think you must be from Texas, as a Memphian, I have been raised to believe that a Rub is a sacred thing and that it must be complex lol. I am venturing into the salt and pepper style soon though, I think I want to try it on a brisket first, before I try it on pork.
Hi Ryan, yep guilty as charged. Native Texan although I did a tour of duty in CA and MA...ha. I have found a basic rub and a lot of smoke, with low temp/long time has worked for me. BUT...i would love to try you rub recipe. We are smoking or grilling each week so let me know and we will give it a try in the Lone Star State.
Kenneth_Buckley: Heck yeah man! I recently moved to The Lone Star State myself recently, and used Salt Lick rub on the 4th. Did a 12 hour smoke on a Butt. I will bring some Memphis style Rub if we ever end up in a class together! I am gonna be at the one in Waco in October.
Ryan, Look forward to seeing you in Oct. I did a 12# brisket today and it turned out well. just salt/pepper and the Duck Fat on our pellet grill. Have a GREAT week. thanks ken