It was either Publix or Fresh Market. I am Pretty sure it was Publix

I like the flavor of the rub. Don’t even need sauce really

Pork Shoulder Dry Rub

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

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Pork Shoulder Injection

3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup table salt
2 Tablespoons Worcestershire Sauce


Inject first and let it come to room temperature (that recipe makes enough injection for 2). Rub generously. Put on at 225 until you reach internal temperature of 195. You will hit a stall at about 160-165, if you want to speed up the process you can wrap it with aluminum foil and put butter slices in with it.

I eat these without sauce. Very delicious either way.

Regarding spices. If it's in the cabinet....it goes on my butts.

Also; always put the fat side up.

I put mine in an aluminum foil boat to catch the juice. Smoke uncovered for the first 1/2 of the smoke then wrap for the second half of the smoke.

Smoke the butt for 1 hour per pound plus 1-2 hours. IE: 5lb butt I'd smoke for 6-7 hours @ 250ish.

I’m all for not overpowering meat, but unseasoned pork is just bleh.

I’ve been doing turbo butts, so I rub with mustard and then a very low sugar rub. I spritz with Apple cider vinegar/beer after a good bark forms.

Salt . pepper and John Henry's pecan rub is my weapon of choice.

Salt and Hickroy Smoke is all that’s needed. I’m talking a thick coat of salt. I do like to mix a little ACV in when pulling to kill the grease. Plus salt. If your but was too Smokey let your cooker run a good 15 min at temp. before adding meat. Make sure smoke is thin and clean and use less wood chips/chunks

Thanks guys - really good info - I started covering/wrapping after about 4-5 hours - the boat is interesting - lot other good stuff too - thanks

Dixie Dirt

How you get bark

Even the finest cuts of meat need seasoning, period...

I guess to each his own, but you definitely want a bark/crust on the outside with some flavor/kick.

1/4 cup each of garlic powder, salt, pepper, chili powder, and packed brown sugar. Smoke 8 hours w/hickory. Cover in aluminum pan and foil w/ a can of Dr Pepper. 225 for another 8 hours. In smoker or oven.

Just smoke and heat is all that’s needed. No need to put anything on it. It’s very good this way, but if alot of prep work is someone’s thing, have at it. Lol

Thanks guys! Got 2 butts going now - one is basically what Muzzie did minus the coffee and smoke paprika (could not find yet) and one going with bad Byrons butt rub

Appreciate all the info - got a lot of options to try

Smoked paprika is a red spice that you can find in every grocery store’s spice rack.

Thanks South Bama - the first 2 places did not carry - I found it at 3rd grocery store I went to. Not something I have ever looked for - had not heard of it before and when the first 2 places did not have it was not sure how common it was

I got less then 5 mins to put a rub on for something I'm smoking 12+ hours lol

Next time I’m coating in heavy Sea salt and using hickory for the smoke. I’ve heard this by some that sell commercially.