Rub Suggestion - Butts & Brisket?


 
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Erik N

TVWBB Member
I'm doing my first semi-large cook for others this weekend. A couple pork butts and one brisket packer.

I was wondering if anyone could suggest a good rub I could mix up that would have moderate heat as there will be a few sensative palates.

The preference would be to mix up one big batch I could use for both.

As always, appreciate the help.
 
If you got a sam's club or bj's or something like that out your way you can buy your spices in bulk and make a big batch or if your local market might sell pre-made jars of rub. I send away for bad byrons butt rub - locally i buy full throttle hog rub and always keep a homemade mix in the pantry.
 
Erik, here's my .02/favorites. For butts, I'd do Mr. Brown (found in cooking section) and Chris Lilly's Six Time World Champion Pork Shoulder Injection and Rub. For briskets I use Wild Willy's. , you can cut the cayenne in 1/2 to cool it down a tad. You can do a search on the later two and find them on this site. Also, many rave about just salt, pepper and garlic on a brisket. Haven't done it yet myself but I trust the people who have reported on the results of this method.

I use different rubs on beef than I do on pork. Never tried say Willy's on a pork butt, may work, may not. It's not that difficult to mix-up a batch of both so that's what I do.

As Tom wrote, kick around the Rubs and marinade section, see if there's anything that fits your taste and give it a shot.
 
sounds good - i've definitely been around the rubs/marinades section before and have used a few of them

slapped together a batch of the "slap yo momma butt rubb" for some chicken, but couldn't imagine using it on butt

i run into issues because I like heat - but mr. browns is too spicy for my wife and there are going to be some people with her palate there for sure

maybe i'll do one with mr. brown and another with a mustard slather and more of a low heat rub

I'm not always the best at finding that happy medium

what I do know is that there are a ton of very talented people who hang out here and I do value your experiences as well
 
Erik, if you're looking for a "non-heat" rub for one of your two butts just leave the cayenne out of the rub and you'd be golden. It's been referred to as a "sweet" rub. Here's a LINK to it. There are two camps on the injection, some claim it does nothing due to moisture or flavor, others like myself feel it adds flavor but does nothing for moisture. I like doing the injection so I do it, if you don't want to do it it's not the end of the world, the rub is good on it's own.

What kind of wood are you using?
 
good call on this one - i used it when my grandmother and aunt were in town an eased back on the chili powder & cayenne and it was pretty good

I also didn't mind injecting

I think this may end up working - part of the fun is the cook is a couple hours north of phoenix in a pretty remote area so I have to transport all the meat, rubs, storage, and gadgets up there and start cooking friday night for saturday late lunch

i'm just trying to get as organized as possible as well and do as much advanced prep as I can

I'm planning on using an oak base with an addition of cherry & alder
 
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