I've recentley started considering not rubbing my butts/whole shoulders anymore. I have been dedicated to the eastern NC style and I think rubbing my butts is just screwing up the flavor profile I am shooting for. I have been trimming all fat, painting with mustard and then rubbing with rubs that contain sugar. After I pull my butts I pack as much as I can in a frying pan, add some salt, red pepper, water, and cider vineger and cook unitil the liquid is almost gone.I'm starting to think ribs are really the only BBQ meat that benifits from a rub, and maybe brisket. (I haven't rubbed poultry in years, brining is sufficient IMHO)
I'm starting to think that rubbing my butts is detrimental to my final product. First of all they turn out black. Not burnt or covered in creasote, but black, and that doesn't look very attractive. I've seen pics of traditionalist shoulders and they are dark, golden brown.
Also, how much flavor does rubbing a 15lb shoulder, or even a 7lb butt really add? I think it may be getting in the way of the smoke flavor.
I'm thinking that all that is needed is the smoke flavor, with a hint of an East NC vinegar sauce. If folks want more flavor they can add one of several finishing sauces I provide.
I believe I'm gonna expierement with a more traditionalist style. No more rub and I may try cooking without the water pan to get that fat flavor in the meat.
Thoughts?
I'm starting to think that rubbing my butts is detrimental to my final product. First of all they turn out black. Not burnt or covered in creasote, but black, and that doesn't look very attractive. I've seen pics of traditionalist shoulders and they are dark, golden brown.
Also, how much flavor does rubbing a 15lb shoulder, or even a 7lb butt really add? I think it may be getting in the way of the smoke flavor.
I'm thinking that all that is needed is the smoke flavor, with a hint of an East NC vinegar sauce. If folks want more flavor they can add one of several finishing sauces I provide.
I believe I'm gonna expierement with a more traditionalist style. No more rub and I may try cooking without the water pan to get that fat flavor in the meat.
Thoughts?