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What do you rub on your butt?

The bigger the pit.
The more T's in pittmaster!

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Oh, that's cute :boink:

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Man, just bustin' your balls. Not my smoker, but it is one that daddy built for a buddy of his...
 
I pick up a Boston butt today and it's been awhile since I smoked a butt. Currently soaking in beer and I'm looking for suggestions on how to season. I want to use what's in the spice drawer, I have a pretty good variety of both individual and ready made like Tony Chachere's. What do the ODT smokers have to suggest?
Dude, Tony's and brown sugar! Be generous with both. I've never had a problem with leftovers.
 
thank you thank you for all the wonderful suggestions and ideas. It has been a while since I've done a pork butt and I had to think hard and stretch my brain to remember how I used to do it. I would cook the pork butt with olive oil and rub black pepper, sea salt, garlic, onion, and a few other spices on it wrap it and put it on the grill heated to about 250 degrees.
I'm going to I'm going to use a combination of old and new on this one I mixed up a mustard-based concoction with garlic, onion, black pepper, sea salt, Cajun seasoning, and a little brown sugar last night and put it in the fridge. I'm off to a late start, but I'm home right now so it really doesn't make much difference I have nothing but time. I got the grill lit and I'm going to put this one on rotisserie at about 250 degrees with a pan of water in the bottom. I will be using the combination of different woods basically using my leftovers. I will update as it progresses.
Edit: I used apple cider vinegar and olive oil to thin down the mixture to waste spreadable paste.
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thank you thank you for all the wonderful suggestions and ideas. It has been a while since I've done a pork butt and I had to think hard and stretch my brain to remember how I used to do it. I would cook the pork butt with olive oil and rub black pepper, sea salt, garlic, onion oh, and a few other spices on it wrap it and put it on the grill heated to about 250 degrees.
I'm going to I'm going to use a combination of old and new on this one I mixed up a mustard-based concoction with garlic, onion, black pepper, sea salt, Cajun seasoning, and a little brown sugar last night and put it in the fridge. I'm off to a late start, but I'm home right now so it really doesn't make much difference I have nothing but time. I got the grill lit and I'm going to put this one on rotisserie at about 250 degrees with a pan of water in the bottom. I will be using the combination of different woods basically using my leftovers. I will update as it progresses.View attachment 2729973
Sounds like it won't suck.
Don't worry, you're not as late as me. Just took a loin out to defrost about an hour ago. :doh:
 
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