I smoked a Boston butt yesterday but only rubbed salt on it. I normally use a very successful rub I make that has won multiple world championships. I did wrap it and let the bark dry out at the end. Used a basic east Carolina sauce with a simple slaw. I was surprised how well I liked it. I'd love to do a whole hog like this sometime.
Sometimes less is more in BBQ.
- Thread starter David C
- Start date
J Hasselberger
TVWBB All-Star
You can add character and profile with different rubs, but you're right, it's mainly about the meat and the smoke.
