Butt Rub...JJ's or Slap yo Mama butt rub

Unknown

I'm smoking my 2nd butt tonight and haven't tried either. Does anybody have a suggestion on which I should try.[p]Art

Mike in MN

Art,
Just giving my 2 cents worth on JJ's.[p]I use a variation of JJ's that I have adjusted, dictated by my available spices. (I can't find ground bay leaves, etc.) By using JJ's recipe as a guide, you can adjust or substitute accordingly. For instance, Old Bay Seasoning contains some of the ingredients, and a prepared Italian blend of herbs will contain most of the herbs in the recipe. I use a home made blend called Pizza Topper that I buy from a local Italian grocery store. So, my recipe would be similar to JJ's, but not exact. I call it mine, but give credit to JJ. In fact, my recipe is on the same tattered paper that has JJ's recipe printed on it. I don't measure, just eyeball. Taste, adjust to your liking, and sample some more. I use Turbinado and brown sugar.[p]I believe it is a great blend and it has the flavors that work with pork...a little kick, some garlic and onion...it's good.[p]If you like garlic at your house, I also suggest adding some slivers of fresh garlic to your pork. Jab a small knife blade into the pork, and slide the chunk of garlic into it...I also add a fresh basil leaf to the slot. [p]
I have had good luck with it, but I can't compare it to the other rub.[p]Good luck! I just bought 2 nice Boston Blades that I'm going to do this weekend.[p]Mike in MN

Unknown

Mike in MN,[p]Thank you much. I think I am going to do JJ's, but forego the overnight marinade because I want to smoke it tonight.

Mike in MN

Art,
I have tried mustard and rub overnight, or just slathering it up, rubbing it, and throwing it on the grill... and I have not noticed any difference....It is just plain good no matter which way you go. [p]Do use the mustard and rub method, this creates an awful nice bark. It isn't crispy, although a lot of the pictures look like the meat is crispy/crunchy...it isn't at all. [p]You mentioned smoking it up... When I do the butts, I start the grill, and just barely get things going (100°- 125°) and then I throw on my smoking chips/chunks, and then my platesetter, broken pizza stone (hey, it's ceramic mass) drip pan, and meat. The fire almost goes out because you are smothering it with all the wood.... I leave the vents wide open until the temp starts to rise, then I stop it down to slow the rise. Geez, does it smoke nice. The dome is cold, the mass is cold... it takes about an hour to get everything up to the 225° we are shooting for. This method adds time to the cook, but the smoke curve is real high in the beginning when that cold, raw meat is just begging to suck up that smoke flavor. [p]
Mike in MN

Unknown

Mike in MN,[p]Is that 225 dome temp. or grid temp?

Mike in MN

Art,
Dome...The grid temp starts out way lower because of cold meat, cold platesetter, and a drip pan w/water. It's easier to manage the show using the dome temp.[p]My method of starting probably adds a couple of hours to the cook.[p]If you have the stock BGE thermometer...MAKE SURE YOU CALIBRATE IT!!! I cannot stress that point enough. Or, you could replace it with a $38 TelTru, and never have to worry about it again.[p]Here's a tip...take notes of your cook. Temps, (dome/internal) times, weather conditions, date, smoking woods, methods, results. I take hourly readings and note them....it works nice for the next time around.[p]Mike in MN