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Pork Butt Test Lab

edited February 2012 in Pork
I just started the process of testing out different methods of preparing a Pork Butt.  I hear people discuss different type of preparing them, whether it was on this forum, at the BBQ store, or picking out meat at Sam's club (great place to by Pork Butt's and Whole Briskets by the Case).  I wanted to keep a couple of things the same on all four.  The rub is the same, Rudy's Rub, and the method of storing is the same, vacuum sealing for 48 hrs.  I am using 2 different types of marinade, Butcher BBQ and Hogwash.  2 of the butts I am rubbing in yellow mustard.  This is my first time using yellow mustard.  I heard so many people rave about how it leaves such a great bark on the butt. 

I guess my main goal is to find which marinade is better and if using yellow mustard is the cat's meow.  I have tried other Rubs before but Rudy's just keeps pulling me back.  I ended up using 2 and a half bottle of rub.    I plan on smoking Saturday evening using an even mixture of Hickory, Cherry, and Apple Chunks.  Using a Digi Q, maintain a temperature of either 225 or 240 degrees, not sure yet.
1. Rudy's Rub, Butcher Marinade

2. Rudy's Rub, Butcher Marinade, Yellow Mustard

3. Rudy's Rub, Hogwash

4. Rudy's Rub, Hogwash, Yellow Mustard


  • I like Butcher's marinades. Their new Prime Marinade for beef is awesome. Their pork one is great also. Interested to hear your results.
    Love me some maple.  Go Canadians.
  • After smoking 33 lbs. of pork butt.  I concluded that there was a little of difference in taste with using yellow mustard, in a good way.  The 2 butt's that had mustard had a better sheen to them.  When it came to the marinade the Butcher marinade was out of site.  They only downside is that Butcher contains MSG.  #2 was the best pork butt I have ever made before. 

    Now I do have enough pork to last awhile.  I got # 3 and 4, vacuum packed and in the freezer.  I will probably use them for making baked beans or chilli.  While # 1 and 2 use for sandwiches, of pork butt pizza.

    If I do this again I probably try different types of Rubs.  Any suggestions?
  • Ragtop99Ragtop99 Posts: 1,560
    So do you think you'll continue to use the mustard?
    Cooking on an XL and Medium in Bethesda, MD.
  • Next time, more veriables and double the test group. Then we may have some usable data.

    Be careful, man! I've got a beverage here.
  • I will probably use the mustard next time.  If I was in BBQ  competition, the mustard is a must.

    Doubling the test group, that's a lot of pork.  I barely had enough room with the four butts on the XL.   
  • next time, do the test at my house.  then we will have a good variable..  I will provide the beer

    Paul Go there. I write it.
  • Give me your address, Paul.   I'll bring the cole slaw.


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