Planning to do my second pork butt tomorrow as we'll be celebrating my father's 70th birthday. Last time I followed the recipe listed here:
I was reasonably happy with the way it turned out, except for a few things. Mainly it was quite a bit saltier than I was used to.
One option is to back off the salt in the recipe, but I'm also up for trying one of the other rubs I have. I have a few of the Dizzy Pig ones - the Cowlick Steak, the Dizzy Dust, Raging River, and Tsunami Spin. I also have a batch of Adams Rib Rub. Anyone tried any of these on a pork butt with success?
I have a 7.5-lb butt, and I want to target about a 9-hr cook (egg time). I kind of did a turbo butt last time, cooking at 300, which took a little more than 6 hrs. Cooking lower (225 to 250) is probably going to take a bit too long. One option would be to start at that temp and then kick it up to 300 about halfway through, but if folks here have thoughts on this and the rub, I'd really appreciate it.
"I don't know about the rest of you clowns but I'm still trying to get over the shock of realizing that Travis is white." - JohnInCarolina