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This is a great rub we love to use because it is so versatile. It works great for pork ribs or butt, and is also delicious on chicken. It is made up of ingredients that you will probably have sitting in your pantry already, which makes it a great option if you are wanting to save some dollars, or if you forgot to grab a rub last time you went shopping.
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Normally when i smoke a boston butt i smoke until an internal temperature of 165°f then foil wrap it and return to the smoker (without the smoke, just heat) until an internal temperature of around 200-205°f, then remove it and let it rest in a sealed cooler for a few hours, then pull. You said you smoked your butt for 6 hours, is that when you hit 165° in that particular butt?.
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You didn't mention the weight of the butt, but on my first one, i was very surprised at how long it took to cook -- quite a bit longer than a brisket of the same weight. You can always wrap it in foil in a cooler and it will keep hot for up to 5 hours.
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Pork – in order to make pulled pork, almost any cut from the pork shoulder will work. However, the pork shoulder is a confusing cut because, like a good con man, it has many aliases including the picnic roast (also known as the cali), the pork butt – which is confusing because the pork butt actually comes from the shoulder, and variations.
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The barbecue rub adds flavor and also helps create the crusty texture to the exterior of the pork butt known as the bark. You can use whatever you want but a basic mix of garlic powder, onion powder, paprika and brown sugar isn't a bad place to start.
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Do the mustard and rub on the pork butt smoke it to 140 degrees heavy with oak, apricot and pear (or other fruit wood) double wrap in foil place in 230 degree oven (or leave in the smoker) until it reaches approx.
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Place the onion and garlic in the bottom of a large slow cooker. In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin and onion powder.
Once the internal temp of the butt reaches 205* i take the meat out wrap in foil (into a towel filled cooler if i am going to not pull after a hour.
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Add the ingredients for the dry rub into a small bowl and mix together. Use all of the rub to coat the pork, it will seem like a lot but the dry rub flavors the pork as well as the juice when the pork is done. Add the pork to your slow cooker along with the apple juice, onions and garlic.
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When it is time to cook the pork butt, remove it from the container. You can use the ingredients listed above to create a rub that pairs well with the brine used.
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Barbeque pork made in a crock pot can be just as good as one you smoked.
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* **editor’s note ~ this is way more rub than you will need for a couple of butts. The grillinfools are big on making extra to keep on hand for future cook outs.
Trim excess fat from pork and cut into large pieces to fit in a large dutch oven. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder.
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Sprinkle meat side thoroughly with pit boss hickory bacon rub, then rub in while wearing gloves. 5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
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For this recipe i used a dry rub to marinate the pork butt, and then i add some liquid in the crock pot for it to cook with. The dry rub here is generous but the right amount for a 3 – 3 1/2 lb boston butt, and it had the most amazing, warm and spicy flavor due to the clove – my little secret ingredient.
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Then when ready for the pit is when ya want to coat it with the seasoning again heavy. The first rub will cause the meat to release fluids making it a natural binder when you are ready.
This version contains less salt than the others on our list, making it a good fit for bonier cuts like ribs and chicken thighs as well as boston butt. If you are using it as a pork butt rub, though, you should have enough to coat eight to ten pounds of meat.
This new rub my butt then you can pull my pork pig shirt is cute. This will help start the melting process that you ultimately want. Do not cut the fat cap off the pork butt, this is where a lot of your flavor comes from and you will want it on there. Take the pork out of the fridge and let it sit at room temperature for an hour.
Before roasting a boston butt, creating and applying a perfectly-paired pork butt rub seasoning will maximize your flavor. Smoking a seasoned pork butt roast on low temperatures for a long amount of time delivers the most moist, flavorful results. Per pound of uncooked roast, a low temperature of 250 degrees will take up to two hours.
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You want the blade bone to easily pull out from the pork butt, which i’ve found so far 203-205 is the sweet spot! if you’re going with my rub, you’ll have a nice dark bark, similar to a texas style smoked brisket. This rub has a good pepper flavor, with a hint of sweetness and all sorts of juice from the pork.
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Come check out my tried and true method for making traeger smoked pulled pork along with my 9 pro tips for the best smoked pork – i’m including my favorite pork shoulder brine and pulled pork rub to use when making this pulled pork recipe.
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Use to liberally coat your boston butt before wrapping the meat in foil and adding it to the smoker. Store any leftovers in a cool, dry place for up to three months.
Am thinking of injecting and putting rub on the night before smoking 2 pork butts for pulled pork. As long as everything is cold before injecting and they are put in the refer is there a problem? i could inject and put the rub on just before they go into the smoker but i would like to have the rub on longer and i'm not sure you should inject.
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How to make pulled pork in the oven: make a rub of 2 parts kosher salt and 1 part black pepper. Score the fat on top of the pork in a diamond (or square) pattern; rub generously with salt and pepper blend. Put in a deep aluminum foil pan and cover with heavy duty aluminum foil (2 layers).
Most pulled pork rubs keep it simple and stay close to the basics of sugar, salt, and heat. But this barbecue rub adds a great dose of herbs that give the pork a more savory and subtle flavor, taking your pulled pork to the next level. If you intend to use a sauce, add some of this rub to it to continue with the flavors.
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A staple wherever barbecue is served, pulled pork starts as a (usually) bone in pork butt (or shoulder), that’s given a dry rub before being smoked low and slow until it’s fall apart tender. It can be done indoors as well atop a stove in a dutch oven, inside a traditional oven, or in a very large slow cooker.
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