I was fortunate enough to get an 8 oz package of this from Bill as a trial. Your initial response when you open the foil bag is "WOW" The use of Cinnamon in the rub certainly sets it apart from any rub that I had tried or created before. It did remind me of a few authentic Portugese meals I was fortunate to have had over the years. Anyhow, here is what I did. Aquired a 9 pound shoulder. (non flavor enhanced) I took 1 Tbsp of the rub and mixed it with 10oz of apple cider, and injected it into the shoulder. Slathered with Mustard, and applied a liberal amount of the rub to the outside. Shoulder got a rest overnight in the cooler. 6AM this morning the shoulder hit the smoker with coal, and a mix of hickory & apple wood.
The Rub..
One hour into the smoke. Spritzing with a mixture of apple juice, apple cider vinager, and honey.
Pulled it at 165° and put it into the foil tray and covered.
Continued to cook until 195°. (Please note that at my altitude 195° works for pulling versus 205° and no it's not the thermometers!) Wrapped and rested for an hour.
Boned pulled clean.
A few minutes later with the bear paws in action I have a pan full of pulled pork goodness.
A summation of the Blackeyedpigs Cinnamon Chipotle rub. This for me was a unique flavor profile. You get a pretty big slap in the face when you open the package of the cinnamon and sugar, but once it has transformed itself into a bark it changed it's profile considerably. The Cinnamon is there but it takes a back seat to the sweet heat that the turbinado and Chipotle give off. It's kind of like a cargo train of flavors coming by. First you taste the sweet, then a second later you get the peppers and heat, then the little after kick of cinnamon comes in to play. In other words the bark was awesome! What I did not get from this was a good penetration of rub flavor into the meat. Even with a bit of it mixed into the injection. It did however pair well when I introduced some finishing sauce to a few ounces of meat in a bowl. Over all I give this rub an A-. Great bark flavor but little penetration using my methods. I do think however that this rub will be outstanding on Ribs. That will be my next smoke with this Rub.
Thanks for checkiing out my Q.
The Rub..
One hour into the smoke. Spritzing with a mixture of apple juice, apple cider vinager, and honey.
Pulled it at 165° and put it into the foil tray and covered.
Continued to cook until 195°. (Please note that at my altitude 195° works for pulling versus 205° and no it's not the thermometers!) Wrapped and rested for an hour.
Boned pulled clean.
A few minutes later with the bear paws in action I have a pan full of pulled pork goodness.
A summation of the Blackeyedpigs Cinnamon Chipotle rub. This for me was a unique flavor profile. You get a pretty big slap in the face when you open the package of the cinnamon and sugar, but once it has transformed itself into a bark it changed it's profile considerably. The Cinnamon is there but it takes a back seat to the sweet heat that the turbinado and Chipotle give off. It's kind of like a cargo train of flavors coming by. First you taste the sweet, then a second later you get the peppers and heat, then the little after kick of cinnamon comes in to play. In other words the bark was awesome! What I did not get from this was a good penetration of rub flavor into the meat. Even with a bit of it mixed into the injection. It did however pair well when I introduced some finishing sauce to a few ounces of meat in a bowl. Over all I give this rub an A-. Great bark flavor but little penetration using my methods. I do think however that this rub will be outstanding on Ribs. That will be my next smoke with this Rub.
Thanks for checkiing out my Q.
