Adding rub at the end ????

johnmitchell

I am smoking a 7.5 lb butt at 250 dome indirect, cherry and apple for smoke. I put it in commando (NO RUB)... I plan to just let it go until cooked.. What I am planning is to apply my rub near the end of the cook, say in the last 2 hours.. 

Question: Has anyone done this, and what can I expect to achieve with this method.... I will be using Meat Church Honey Hog..

hondabbq

I don't donitnkikenthat but  I do add rub before the cook and after pulling to bump up flavours. 

Eggcelsior

I wouldn't do that. You may not develop much bark, but, we'll see!

northGAcock

John....may not be the conventional method....let us know how it turns out..Exploring  is cool. 

johnmitchell

For the purpose of research... 4 hours in..

blasting

Interesting, John.  I suppose I thought the spices somehow benefit from the liquid fat and cooking process, but I have no basis for this.  Standing by for report.   

tarheelmatt

Traditional NC cue, from either side only do only salt. Don't think it'll be an issue. 

I'll add some to my pulled or chopped for more flavor, or add to some vinegar and sauce for flavor.. 

johnmitchell

About 7 Hours in.. Looks and smells good....

Ozzie_Isaac

I add rub after I pull if the flavor is not to my liking.  Truthfully, the most rave views I get is when I add after the pull and mix.

Gamecockeggman

Looking good so far brother!  Making me hungry.

johnmitchell

I feel it is time to add the rub, I went with Meat Church Honey Hog and DP Swamp Venom.. So far I am happy..

NPHuskerFL

I always like rub in the end. 

tarheelmatt

Bet you could ramp the temp up some and get those sugars to carmalize. 

johnmitchell

tarheelmatt said:

Bet you could ramp the temp up some and get those sugars to carmalize. 

Great idea.. will do!!!! Thanks Matt..

johnmitchell

Ok the butt is in the house... Honest to God guys this is the best tasting butt I have made to date.. Not sure if it had anything to do with going commando on the rub during the cook and then adding at the end..

I shredded and then added some Scotts barbecue sauce and a little more Honey Hog and Swamp venom.. 

Flippen Awesome !!!

The End !!!!

tarheelmatt

Dang that looks great! 

Mickey

do you normally add mustard or mayo and did not this time as well as rub?
Nice butt man.

Gamecockeggman

That's some good looking grub right there my friend.  Nice job!  I am going to give it a try next time I do a butt.  That for posting this.

Legume

Excellent - nice to see the experiment work out so well.

Mattman3969

Nice job John!!   That does look very good!   Next butt I cook will be nekked 

SmokingPiney

Looks great, @johnmitchell. I thought about doing this the last butt I cooked. It seemed to me that all of the flavor nuances of a great rub are lost in hours of cooking. I'll have to try this on my next butt cook. 

Well done, Sir! 

blasting

Looks terrific John.  

tarheelmatt

I'll try cooking my next one naked. Question,  it's still chilly out ,how do you keep warm? 

Gamecockeggman

tarheelmatt said:

I'll try cooking my next one naked. Question,  it's still chilly out ,how do you keep warm? 

Drink more....

northGAcock

I'd hit that with a little mustard sauce....

Eggcelsior

I'm guessing the rub spices didn't mellow too much from the cook. I'm going to have to try this now.

johnmitchell

Mickey said:

do you normally add mustard or mayo and did not this time as well as rub?
Nice butt man.

Normally use yellow mustard as the glue for the dry rub..This time nothing. What I did do prior to adding the rub at the end was I gave the butt a spritz (a mix of apple cider vinegar and water) just to have it good and moist.. Thanks for the compliment..

bhedges1987

Yeah I think a lot of times a rub can be way overrated. I'll try your method next cook. 

JohnnyTarheel

Great butt. I like the Scott's you used as well. 

NPHuskerFL

I've brushed with Duke's midstream and dusted with rub. The second hit gives some depth.