Half the rub ended up on the block lol. That's why you use a binder. No wonder you used a whole bottle of rub 😂
@MontanaOutlawBBQ
29 күн бұрын
In our opinion binders don't add a lot of flavor and we let our big meats rest long enough that the rub sticks.
@EricPetersen2922
Жыл бұрын
Great channel!
@MontanaOutlawBBQ
Жыл бұрын
Thank you @Eric Petersen! WE always love to hear from viewers out there in the BBQ world. We hope you check out more of the channel and let us know what you think!
@lowdownone
2 жыл бұрын
I agree, pork butt is very forgiving. Low and slow or hot and fast, either works. Overnight dry brining is the way
@MontanaOutlawBBQ
2 жыл бұрын
@Lowdownone thanks for stopping by and leaving us a comment! Pork butt is an amazing cut of meat for that reason, we completely agree! One of the fan favorites for sure. And we love to overnight dry brine too. Hope to see you again soon!
@benhikingoutdoors1632
Жыл бұрын
Ive done it both ways, I feel like I cant tell a difference in taste or texture. I get the same smoke, tenderness and juicyness both ways.
@blakecarroll9049
2 жыл бұрын
What did it temp at when you pulled it off, or did you just go time and feel?? Normally go to 200-203, just getting into a time crunch. Should have started earlier.
@MontanaOutlawBBQ
Жыл бұрын
@Blake Carroll! We are so sorry we missed this question. When it comes to temperature we are looking for 205-210 depending on your elevation. You also want to look for probe tender when testing the temp. Imagine room temp butter with a temp check.
@blakecarroll9049
Жыл бұрын
@@MontanaOutlawBBQ no problem, it came out great!! Will buy boneless next time! Ha!
@benhikingoutdoors1632
Жыл бұрын
Odd-- I dont think I have ever seen somebody recommend taking the bone out of the shoulder for Smoking. Is it only to speed up the cook?
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