Smoking Pork

[OnAFly]

I smoked a pork butt the other weekend and it came out fantastic, which was surprising since it was my first attempt at pork and I've had a few other things come out barely edible.

My method came off another site. I took the meat and covered it in yellow mustard, then spread the dry rub all over it. It came out great, but the meat definitely didn't have much flavor from the yellow mustard.

To add a little something, I was considering rubbing real maple syrup (got the idea reading the syrup making thread) before the dry rub to get a nice sweet maple taste to the meat next time.

Has anyone tried this or something similar? I don't want to find out the hard way that it comes out bitter or something like that.

[archerystud]

Love smokning a Boston butt!!!!

I think it is one of the easiest things to smoke. Turns out great.

I've pretty much used the North Carolina pulled pork recipe from Steven Raichlen. It takes a basic rub along with a vinegar sauce. My wife and son aren't crazy about vinegar based sauces but I am so I just put that sauce on after I am done pulling apart the meat.

If it is a larger chunk of meat (say 7+ lbs.) then I also add a little bit of the rub when I am done pulling the meat for a little more flavor.

[reinhard1]

along with the above post you can try HSO's smoked, smoking and smokers library of links. that is the first thread right on top of the cooking and sharing recipes forum. ton of info there. good luck.

[OnAFly]

Ahhhh, I don't now how I missed that. I actually searched a little bit before I posted but somehow missed the sticky thread on smokers.

I'm gonna give it another try this weekend, I'll put some pics afterward.

Thanks!

[pushbutton]

You should not have any issues with your syrup. While I have never tried it, the mrs. will often cover a roast with an orange marmalade(sp?) and put it in the oven at much higher temps.

[hockeybc69]

I say the sky is the limit on a pork butt!!!

I like that syrup idea.

on turkeys I always rub it with brown sugar. So why not some syrup on pork?

[Farley]

A vinegar based finishing sauce will enhance the pork flavors. I think I know what HSOforum you got the original recipie from, this finishing sauce is from the same HSOforum:

1 Cup Cider Vinegar

2 Tablespoons Brown Sugar

1 Teaspoon Tony Chachere's Cajun Seasoning

1 Teaspoon Course Black Pepper

1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. Dont just dump it all in there, add a little at a time (to taste).