Changing up my Butt Rubs

[MeatyOakerSmoker]

Hello

I took advantage of the sale on pork shoulder blade roasts at Wegmans for $.99/lb (thanks to IamMadMan for point me to the sale). I picked up 3 roasts and I think I'm going to run them all at the same time tomorrow and keep some vacuum packed leftovers.

Now on to the point... in the past I've mostly done The Renowned Mr. Brown or Chris Lily's injection with whatever rub was on hand. I'm looking try something new with at least two of these guys. Of course I know this is a loaded question but I'm looking for some ideas on what to try. I don't mind homemade or purchasing rubs. Mostly want to broaden my horizons a bit more than the two recipes I mentioned above.

Here are some of the ones I'm considering (but not limited to but I have some of them on hand):
1) Killer Hogs BBQ Rub
2) Dizzy Dust
3) Adkins Chicken and Pork Rub
4) Butt Glitter
5) Yardbird
6) 3eyz Championship Blend
7) Some recipe folks are will or have shared in the past

I can inject but I probably won't despite the fact that IamMadMan mentioned that these blade roasts can be leaner than Boston butts.

Anyway thoughts?

Thanks
Sam

 

[Hoss]

K.H. is O.K.,Malcolm is a local boy.I prefer DizzyDust "coarse grind".It is my ( go to) seasoning.Chris and his Dizzy Pig Seasoning team strive for quality.The DD Coarse is better for large cuts of meat.Either is good.I have not tried the others you mention,so I cannot comment on those.

 

[midwestmindz]

Triple 9 Swine and Loot N Booty Everything Rub great combo on pork

 

[Westx]

Oakridge Secret Weapon, Sucklebusters Hog Waller along with Killer Hogs The Rub is my main three.

 

[MeatyOakerSmoker]

I might have some secret weapon on hand. I’d have to dig in my crazy spice cabinet.

 

[pharp]

I might have some secret weapon on hand. I’d have to dig in my crazy spice cabinet.

Big fan of Plowboys Yardbird. If I could only put one rub on a butt it would probably be that.

 

[MeatyOakerSmoker]

Big fan of Plowboys Yardbird. If I could only put one rub on a butt it would probably be that.

I don’t love it on chicken mostly because it sooooooooo salty. I can see it working on a thick cut like a butt.

 

[ShadowDriver]

I'd like to be the odd-ball here for a minute.

I've discovered that going with SPOG at the start for a Butt (or Picnic) truly is a great idea. It's provided a great base of flavor and seasoning, while not falling subject to some of the heat-related flavor loss issues of other rubs.

Once the pork is cooked, and is pulled/chopped - I highly suggest adding back the juices (and a bit of fat) from the joint along with the really flavorful rub to provide the best experience on the back end of the cook.

That's just my own 2 cents, and I'm always welcome to other input and suggestions.
Lord knows I've cooked plenty of butts "both ways."

Kind regards and thin blue,
Shadow

 

[TravelingJ]

I've had lots of people, that were very happy, whenever I use Plowboys on pork butts.

 

[MeatyOakerSmoker]

It’s 50 degrees tomorrow after being under 20 for most of today. I might have to find more food to throw on the smoker to celebrate. I have a small hot sausage roll they might be my first fatty.

 

[IamMadMan]

The blade roast will respond well to an injection.

If you're hesitant, you could always inject one and compare it against the others.

 

[MeatyOakerSmoker]

The blade roast will respond well to an injection.

If you're hesitant, you could always inject one and compare it against the others.

Absolutely no issues with injecting here other than it takes a bit more time and the only injection I have ever used is Chris Lily’s on shoulders. I’d have to find an injection recipe and experiment with that as well so I was thinking of limiting the variables.

 

[Big George's BBQ]

Yardbird, Dizzy Dust and 3 Eyz are excellent You can use 2-3 rubs at the same time too

 

[MeatyOakerSmoker]

So I got all three shoulders on alongside a tiny fatty which I’m making for the first time.

We’ll be featuring
1) Yardbird
2) SYD recipe rub
3) SPOG

I did not inject but I did put drip trays underneath to defat and reintroduce later. My only concern at the moment is I have dinner plans tonight which both means I can’t eat these bad boys tonight and two I might have to transfer to the oven after 7 hrs in smoke which should be plenty good.

Thanks for all the awesome recommendations.

 

[MeatyOakerSmoker]

We got sat late at dinner thus I got home late and I way overshot my goal. 215 F when I pulled them from the oven. Depressing for the amount of work I put in. I vented them and put them to rest for some time.

 

[Hoss]

Sometimes,life interferes.

 

[MeatyOakerSmoker]

Sometimes,life interferes.

Make lemonade I guess.

 

[Hoss]

Make lemonade I guess.

Good attitude.You will be your own worst critic.Thin blue,my friend.

 

[MeatyOakerSmoker]

So I took the meat out of the oven, vented it, then wrapped it back up and stuck it in a cooler overnight. Temped them out in the morning and they were still in the 130s which is considered safe for a long duration hold. I then chilled them due to more personal obligation which would keep me from shredding and vacuum packing on the spot. Got home, shredded them, reintroduced the drippings with the seasoning, then vacuum packed and in the freezer to be enjoyed another day.

I picked at them while I was doing the packing to just check the flavor. Much to my shock the SPOG on was my favorite but granted they were cold.

Here’s a picture at 160 before wrapping and going in the oven (left to right as if you can tell the difference is Yardbird, SYD’s shared recipe, and SPOG):

 

[MeatyOakerSmoker]

Oh and here’s the fatty. I’ll put up a picture of the elk chili separately if I have time.