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Dizzy Dust vs. Honey Hog Pork Butts

Robo2015
Robo2015 Posts: 267
in EggHead Forum
Morbing everyone! Throwing two Costco boneless butts on the egg with hickory and cherry chunks.  I figured I'd do one with Dizzy Dust and the other with Honey Hog.  This is my first time using Honey Hog, so it's a nice little trial run (we love Dizzy Dust).  

Planning on running a little hotter than I usually do (275) and not wrapping anything.

My first thought in Honey Hog is that I wasn't expecting all the rub to be absorbed into the meat.  I'm tempted to load more on, but am fighting that urge!  



Here is the Honey Hog after a few minutes...


A Lonely Single Large Egg

North Shore of Massachusetts
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Comments

  • GATraveller
    GATraveller Posts: 8,207
    We love honey hog in my house. Never tried dizzy dust. Curious to here your take on it. I keep loading it up.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Robo2015
    Robo2015 Posts: 267
    One more coat of honey hog....


    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • johnnyp
    johnnyp Posts: 3,932
    Standing by
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Robo2015
    Robo2015 Posts: 267
    Run into a few temperature issues that I'm still trying to process...but here we are at about 185 internal...



    Thats Dizzy Dust on the left and Honey Hog on the right.
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • CDPlaya
    CDPlaya Posts: 81
    The honey hog has a nice crust. Keep it up looks excellent. I wish you had smellavision
    "One Job at a Time, One Day at a Time" 
    " Stop and smell the Roses " Life is too Short
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  • johnnyp
    johnnyp Posts: 3,932
    Well....
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Foghorn
    Foghorn Posts: 10,092
    I'll have some of each please.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Robo2015
    Robo2015 Posts: 267
    Pulled butt with Dizzy Pig...



    And Honey Hog...



    The wife came in with the helpful vote of, "I can't taste the difference."

    For me, dizzy dust seemed to make a thicker bark with a bunch of different flavors in each bite.

    I really loved the sweetness in Honey Hog. The bark seemed to be more of a shell, but I think that is also because the temp got too high on me and all that sugar probably carmalized.

    Not to take the easy way out, but I really loved them both.  I've been using dizzy pig for awhile now so I'm excited to play around with Meat Church rubs for a bit.  
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • blasting
    blasting Posts: 6,262
    Looks great! 
    Phoenix 
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  • Foghorn
    Foghorn Posts: 10,092
    They both look great.  Strong work. 

    If you want to do butt that will have a distinctive and delicious taste, try rubbing it with Dizzy Pig's Jamaican Firewalk. 

    Like pretty much all of us here, I have been told many times "that is really good" when I cook stuff, but it's only when I use Jamaican Firewalk on a butt that I have people tell me "that is definitely the best bbq I have ever tasted."  When I use it on ribs it has too much kick for some people, but when you pull a butt and mix it all up it seems to be the perfect complement for that moist mass of pork and gives a good taste to everyone who tries it.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I'm guessing that the honey hog has a higher amount of sugar. I always notice a similar effect with rubs I have that are higher in sugar than others.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,138
    Eggcelsior said:
    I'm guessing that the honey hog has a higher amount of sugar. I always notice a similar effect with rubs I have that are higher in sugar than others.
    Loaded with it. It's great stuff but I wouldn't love and slow with it because of the sugar. 
    Keepin' It Weird in The ATX FBTX
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  • MeTed
    MeTed Posts: 800
    All of the Meatchurch  rubs are great. I really like their bacon rub mixed in meatloaf and honey hog hot on wings!   By the way your butts look delicious!
    Belleville, Michigan

    Just burnin lump in Sumpter
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