ChristopherC
TVWBB Super Fan
Smoking a 5lb bone-in pork butt Friday (looks like our last warm day here in Canada near Toronto) and looking for opinions on rubs and binders.
Basically will be using the meat for pulled pork in tacos, wraps and nachos for the next few days after.
Last time I used the following, but want to experiment with something else:
Binder - Lime juice and tequila and water and Apple Cider Vinegar
Rub - Clubhouse Tex Mex, Coriander, Cumin, Granulated Garlic, Kosher Salt, Coarse Black Pepper, Chili Powder
Spritz every 45min with lime/tequila/acv/water
Wood - apple wood
This time I will be using Cherry Wood (or Pecan) as I am out of Apple for now.
Thanks in advance!
Basically will be using the meat for pulled pork in tacos, wraps and nachos for the next few days after.
Last time I used the following, but want to experiment with something else:
Binder - Lime juice and tequila and water and Apple Cider Vinegar
Rub - Clubhouse Tex Mex, Coriander, Cumin, Granulated Garlic, Kosher Salt, Coarse Black Pepper, Chili Powder
Spritz every 45min with lime/tequila/acv/water
Wood - apple wood
This time I will be using Cherry Wood (or Pecan) as I am out of Apple for now.
Thanks in advance!