Tim Harris Sr.
TVWBB Member
Hello everyone, first I would like to say I am so glad I found this website. It looks like a very friendly community who all share the same passion.
I have been outdoor cooking for about 3 yrs or so, and want some guidance on the Pork Butt.
First, I am using a conventional 22.5 Webber. (I’m hoping for a WSM for Fathers day!)
I am cooking a 6 LB butt using indirect heat. The wood of Choice I’m going to use is LARZARI Hardwood charcoal.
I also have a bag of hickory wood chips that will be soaking before use.
2) Preparation- I used some yellow mustard to rub all over the butt.
Then slit some holes in the butt (6 or so) and put fresh garlic in the holes.
I then am going to rub it with McCormick’s Grill mates pork rub. (Being very liberal)
Then wrap it in plastic wrap and let sit in the fridge Till Sunday morning.
I will take it out of the fridge 1 hr before cooking to get it at room temp before putting it on the grill.
I'll cook it till it hits 180 degrees, (mopping and adding hickory wood chips every 45 mins)
I’m using Stubbs Mop sauce.
After I take the butt off the grill, I'll wrap in tin Foil and let sit for 30 mins.
Now its time to pull.
Here is where I run into trouble.. It seems like the meat is lacking flavor. I almost always have to cover in BBQ sauce.. Don’t get me wrong, it does taste great, but the rub does not penetrate very far..
I want to make a World Class butt for fathers day and need some direction from you kind folks on this site.
Is there anything I am doing wrong, or that I can do different to make this outstanding?
Also, is the mustard necessary?
Thank you very much in advance, I know my BBQ is limited, but its all I got at the moment.
I'll be checking this thread all day if anyone has questions.
Tim
I have been outdoor cooking for about 3 yrs or so, and want some guidance on the Pork Butt.
First, I am using a conventional 22.5 Webber. (I’m hoping for a WSM for Fathers day!)
I am cooking a 6 LB butt using indirect heat. The wood of Choice I’m going to use is LARZARI Hardwood charcoal.
I also have a bag of hickory wood chips that will be soaking before use.
2) Preparation- I used some yellow mustard to rub all over the butt.
Then slit some holes in the butt (6 or so) and put fresh garlic in the holes.
I then am going to rub it with McCormick’s Grill mates pork rub. (Being very liberal)
Then wrap it in plastic wrap and let sit in the fridge Till Sunday morning.
I will take it out of the fridge 1 hr before cooking to get it at room temp before putting it on the grill.
I'll cook it till it hits 180 degrees, (mopping and adding hickory wood chips every 45 mins)
I’m using Stubbs Mop sauce.
After I take the butt off the grill, I'll wrap in tin Foil and let sit for 30 mins.
Now its time to pull.
Here is where I run into trouble.. It seems like the meat is lacking flavor. I almost always have to cover in BBQ sauce.. Don’t get me wrong, it does taste great, but the rub does not penetrate very far..
I want to make a World Class butt for fathers day and need some direction from you kind folks on this site.
Is there anything I am doing wrong, or that I can do different to make this outstanding?
Also, is the mustard necessary?
Thank you very much in advance, I know my BBQ is limited, but its all I got at the moment.
I'll be checking this thread all day if anyone has questions.
Tim