British BBQ Society Forums

This is how we do it.....

Rub- Base is equal parts salt, brown sugar, cane sugar & Paprika. A little vague here but some garlic salt, black pepper, cheyenne pepper, oregano, onion powder, chili powder.

Injection - Mostly apple juice...with lemon juice, orange juice, apple cider vinegar

At least 12 hours in advance...inject the butts and then cover every crack and crevice with rub..using leftover injection make rub wet. Place in cooler or fridge.

Bring smoker to 325...place butts on. We use hickory and apple wood to smoke. Bring to internal temp of 145...double wrap in foil and bring to 196. Remove and let rest for 1-2 hours in cooler.

Remove foil and it's ready to rumble...for competitions we use a glaze to give it a little shine and extra flavor, otherwise no sauce is needed

Thanks, that looks interesting. Any info on the glaze ?

Davy wrote:Thanks, that looks interesting. Any info on the glaze ?

We have thick sweet KC style sauce and a thin spicy red vinegar sauce...for our glaze we just equally mix the two together. So it gives it the sweet with a little heat. We just lightly coat to give it a shine and extra color.

Do you find cooking slightly quicker gives is a better/different flavour?