This is a rub that I commonly use for pulled pork and ribs, but it’s good on poultry too.
Original recipe: Meathead’s Memphis Dust
Ingredients:
Mix it all up in a bag.
… Read more »Salt: .5 tsp per pound
Rub: About 1/2 cup per 5 pounds Meathead’s Memphis Dust
Starting smoker temp: 225℉
Desired end temp: 203℉
Start the smoker. Salt and rub into a shaker, shake it onto every exposed surface of the butt. Put the butt in the smoker and let it go for a long time. Check it at least 12 hours before you want to eat, you may need to turn the smoker up to 275℉ to get it done on time. For a 15 lbs butt it regularly takes 18 hours even with turning up the smoker 6 halfway-through. Let it rest a little, then pull it.
… Read more »11.19 lbs pork butt from the commissary, $2.02 per pound. I’ll use 2.75 Tbsp salt and 1.25 cups Memphis dust. Smoking it at 225℉ until it hits about 203℉.
6 Nov, 2310: meat is on the smoker.
7 Nov, 1330: meat is at 170℉. I’m turning the smoker up to 275℉.
1750: 201℉ - I’ll take it off soon.
1810: 203℉, perfect!
Pork butt was fantastic. Perhaps a little fattier than usual, but seems delicious.
… Read more »I haven’t made ribs since 2018, apparently. Let’s do ribs again! And a pork butt later. I have been wanting ribs for a while, but haven’t done em. The wife isn’t a fan of ribs. And - last time I did them it didn’t go so great. But I have learned from that time. This time I only bought one package of ribs from Costco, 3 racks. St Louis style, 11.41 lbs, $2.89 per pound. I’ll smoke them at 250℉ until they hit 203℉. I might have smoked them at 225℉ but I have a time limit today…
… Read more »Some friends are coming over around veteran’s day… Time for some pulled pork. 17.3 lbs pork butt from Costco for $2.29 per lb. Using 1.75 cups of Memphis dust, and .5 tsp salt per pound (2.75 Tbsp).
2200 11 Nov: pork is on at 225℉, apple wood chips, red probe on top blue on bottom.
1020 12 Nov: top is at 175℉, bottom at 165℉.
1240: 180℉ top, 171℉ bottom. Bumping temperature to 275℉.
… Read more »16 lbs of brisket from Costco at $3.99 per pound (and people act like brisket is crazy expensive…), 15 lbs pork butt at $2.29 per pound, 4.87 lbs top sirloin at $5.99 per pound, and about 5 pounds salmon at $11.99 per pound.
I’m going to try to cook the brisket and the pork butt at the same time… I think it’ll fit and not overload the smoker, but I’m a bit worried about that. On the brisket I’ll use 4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder. On the pork butt I’ll use 2.5 Tbsp salt, and about 1.5 cups of Memphis dust.
… Read more »Just yesterday I smoked some lamb, and today I’m starting a pork butt for a get-together tomorrow night. 14.2 lbs at $2.29/lb from Costco. I’ll use 1.5 cups dust and 2.5 Tbsp salt, similar to last time.
2015: started the smoker with hickory chips at 225℉
2050: meat is on the smoker! And it’s actually set to 225℉ this time. Marked probe is on top.
0730: 169℉ and 173℉
0930: 171℉ and 180℉ - raising the temp to 275℉
… Read more »14lbs pork butt at $1.89 per pound from Costco. 5.9 lbs salmon from Costco at $6.99 per pound.
Ready for the rub!
2025: started the smoker, with apple chips this time, at 225℉.
2050: salted and Memphis dusted the pork, 1.5 cups dust, .5 tsp salt per pound (2 1/3 Tbsp).
Rubbed and ready
… Read more »I’ve smoked a couple things here in Idaho, and learned that it doesn’t really matter where you’re making the meat, as long as you have a good starting point. Costco, in MD, and Sam’s Club here, have both provided excellent canvases on which to add smoke. Here in Idaho, though, I haven’t done pulled pork yet. Sam’s had a 10.8 lbs’er, $1.98 per pound.
Well, it’s time. We’ve got a baby coming any day now, and it’ll be nice to have a ton of extra meat in the freezer.
… Read more »We’ve got some of Sarah’s best friends in town, and some of their family is coming over Sunday, so I’m busting out the smoker to feed everybody. Time for some pulled pork!
2030, Friday: salted the 15 lbs butt with 2.5 Tbsp salt. It’s in the fridge now until Saturday night, when I’ll put 1 cup rub on and start it smoking at 225℉.
2215, Saturday: put the butt on the smoker at 225℉, after putting the rub on.
… Read more »