- Jul 11, 2007
- 43
- 11
My last batch of Pulled Pork had the flavor of day old cardboard and I think I know why. When I got ready to smoke I found I was almost out of rub and the ingredients to make any more. The store is 30 miles away so I went ahead and smoked 6 butts with almost no rub on them. They looked great but had as much flavor as cardboard. Is it the rub that gives the meat it's flavor? I went ahead and pulled them, vacum packed and froze them. The only way I could eat the meat was applyingg a mix of seasoning and Worschester Sause after I thawed them and fixed sandwiches. They were only fair at best.
Tomorrow I'm going to do 20 butts, all about 6lbs. I'm going to apply yellow mustard and a ton of rub. Then I will wrap in plastic and refridge for 12 hrs before hitting the smoker. Do you think that will help give them flavor after they are pulled? Thanks.
Mike S.
Tomorrow I'm going to do 20 butts, all about 6lbs. I'm going to apply yellow mustard and a ton of rub. Then I will wrap in plastic and refridge for 12 hrs before hitting the smoker. Do you think that will help give them flavor after they are pulled? Thanks.
Mike S.