Need Tips on Smoking Boston Butt
I smoked a Boston butt for several hours today and finished it in the oven due to running short on time. It smoked for about 6 hours with hickory chips before moving it to the oven. I have done a bun...
Forum Discussion
A single rub can be altered slightly for all smoked meats IMO. I stick to one most of the time and make small adjustments. I eliminate the sugar all together for beef and cut it back for chicken.
I know some use nutmeg and Leo's cloves sound interesting, I'll have to try them.
I think the great thing about a rub is that you can experiment and take a good basic one and tweak it for your personal tastes. I find the difference in rubs more noticeable than in the wood used. They should compliment each other however.
You don't have to use a grate to change the clearance in the Brinkman. You can turn the pan upside down and then put a small can of water on top of it. IMO you only need water while you're pouring the smoke to it.
I know some use nutmeg and Leo's cloves sound interesting, I'll have to try them.
I think the great thing about a rub is that you can experiment and take a good basic one and tweak it for your personal tastes. I find the difference in rubs more noticeable than in the wood used. They should compliment each other however.
You don't have to use a grate to change the clearance in the Brinkman. You can turn the pan upside down and then put a small can of water on top of it. IMO you only need water while you're pouring the smoke to it.
