Boston Butt....no time for rub....

Midnight Smoker

I'm doing two Boston Butts for a golf tourney tomorrow.....just found out!
They are 7 lbs and I need them to be ready at 11:ooam tomorrow and they won't be consumed until around 3:00.
Question are....what is the best rub to use if I only have a short time for it to marinate the BB and how do I do I wrap them in towels and keep them hot in the cooler ? I have looked in the archives and can't seem to navigate my way to the right answer.[p]Thanks!!!! Paul

Mike in MN

Midnight Smoker,
Can you pull them after sitting in the cooler? 2:45PM?? That would be the preferred method. Once you allow them to cool (to pull) you wouldn't be able to maintain the temp in the cooler for 3-4 hours. I'm afraid they'd be luke warm at serving time. [p]I use a cake pan and tin foil, wrapped tight. Preheat the cooler with hot water, place towels on bottom of cooler (these can also be preheated in microwave) Wrap the meat in towels/pot holders and cover the works, shut it up and don't open it until it's time to pull.[p]Use your favorite rub...slather with mustard first, then add the rub. I prefer a rub with brown sugar or Turbinado sugar in it. It isn't that big of a deal if you just add the mustard, seasonings, and then throw it on the egg. I've tried a variety of marinating methods and times, and it's all good.[p]If you don't have a favorite rub, make one. I make a variation of JJ's rub listed on this web site. I add a few items that I like in a seasoning, and make some changes for convenience. (like using Old Bay Seasoning as an additive)[p]Mike in MN[p]Mike in MN

Midnight Smoker

Mike in MN,
Thanks for the info and Yes, I'll pull them at the event.[p]Paul

thirdeye

Midnight Smoker, Below is a good rub from Nature Boy...(copied from one of the online BGE cookbooks)[p]The cooler is used for insulation, (it is not a cooler filled with ice) The towels (news paper works too) just help the insulation factor. I put a couple of 1 gallon jugs filled with hot water in the cooler if I need to keep Q warm for longer periods of time. If you have access to more hot water you can change out the jugs every two hours or so. Good luck!

Nature Boy's Rib Rub
Ingredients:
• ½ Cup Turbinado Sugar (or Brown sugar
• 1 TBS Black Peppercorns
• 1/3 Cup Kosher Salt
• 1 TBS Green Peppercorns
• 2 TBS Hungarian Paprika
• 1 TBS Celery Seed
• 2 TBS Onion Powder (I use Penzey's Toasted
• 1 tsp Ground Chipotle (or more to taste
• 1 TBS Ginger Powder (I use Penzey's China Cracked Ginger and grind myself
• 1 tsp Rubbed Sage
• 1 TBS Brown mustard seeds (optionally yellow
• 1 tsp Cayenne Pepper (optional
• 1 TBS Curry Powder
• 1 TBS Coriander
Preparation Directions:
• Grind peppercorns, coriander seeds and cracked ginger. Blend all ingredients together.

The Naked Whiz

Midnight Smoker,
I've done butts with no rub, so that's always an option. [p]As for keeping them hot in the cooler, just wrap them in a couple layers of foil. Put a towel in the bottom of the cooler, put the butts in, put some towels over the butts. They will still be too hot to pull with bare hands after four hours.[p]TNW

Midnight Smoker

Midnight Smoker,[p]Thanks for all the help!

BYC

Once a butt is cooled it must be regeated to pull accordingly. For future reference put the pulled pork in seal-a-meal bags and heat in boing water fopr about 30 minutes. The pork will stay evenly temped for quite some time.