Smoking Pork Butt Help

[makeulaugh23]

i need to smoke a pork butt for an imporant dinner and i have no clue on the rub or sop i should use. any ideas would be loved

[Gourmet_Mom]

You may want to start with the thread below for info. Lots of stuff including a recipe similar to what we use. Considering your location, though, you would probably not like the vinegar base we use here. So check this out instead:

Kansas City BBQ

[makeulaugh23]

yeaah im looking for a rub that is somewhat spicy but yet a sweet flavor maybe the sop could be sweet and the rub be spicy. and im using an a eltrical smoker. i know to keep it at 225 or so. and if anyone has a sweet recipe for a mustard BBQ sauce

[makeulaugh23]

i went with a sweet rub and a mustard style mop

[Derek Cooks]

maybe too late for this round of butts, but this is a rub I picked up out of Saveur magazine that I use all the time. With butts and ribs, there is no substitute for low and slow cooking time.

Barbecue Rub Seasoning

Ingredients:

2 tablespoons salt
4 tablespoons sugar
1 tablespoon cumin, ground
2 tablespoons black pepper
2-3 tablespoons chili powder
3 tablespoons paprika

Depending on how I feel and/or what I'm cooking, I half or otherwise adjust the sugar content.

[garball]

I make a pretty spicy rub:
2 parts paprika
1 part salt
1 part black
1 part white
1 part cayenne
1 part garlic
1 part onion
1/4 part mustard
1/4 part celery seed

However, when rubbing it on pork, especially ribs, I mix it with brown sugar (1:1) and let it sit for a little while.

[Markbb]

I smoke pork butt alot and found out by using yellow mustard as a binder you'll get a good thick bark without the taste of the mustard, maybe something you might want to try next time around, just slather the butt with mustard and put your rub on....

[makeulaugh23]

hmm mustard seems like it would leave a taste there ill have to try it. i used alaspice amongst other sweeter spices in it. its still smoking i just need to make a bbq sauce now

[Dragonvet]

Super simple is 1/2 gallon of beer, 32oz of chile sauce, 1/3 cup soy and also liqid smoke. Cover up to two buts with the liquid in a 400 pan and cover with plastic and foil. 4 hours later, remove and shread the pork. Refridgerate the liquid and then peal off the fat. Use it to re-heat the pork. Makes great simple pulled pork sandwiches. Add whatever to the sauce to your taste. Works well for brisket and ribs too, especially if you're doing 600lbs plus!