The Texas BBQ Forum

This past Sunday I smoked a 9lb pork butt, used Franklins style rub and Myrons injection.
smoked at 275-300 until internal temp hit 195. let rest for an hour and internal temp drop to 160 before pulling.

Ric that bark and juiciness is Mucho Perfecto - - - how'd you like the taste of the Myron's

Thanks OUP, I used Myrons "Hog Injection" which I found in his book (SMOKIN) I do inject briskets but have never on a pork but. I have to say it tasted very good and was very simple to make after figuring out the right ratio. I would definitely use it again.

a friend of mine went to Myrons cooking school last year and brought me back an autographed hat along with some other recipe's and my wife gave me the book for Christmas.

Ric G.

Looks nice, good bark and doesn't look dry. I've gone with and without injection, but the family prefers the injected one. I usually use my home made Squeal Like a Pig rub.

The pork looks really good Ric!

Have you tried any of Myrons other recipes in his book (Smokin) other than Q recipes? I've tried several of them and everyone I tried I either threw it way or added to it until the recipe was completely changed.

Course I tried the pinto bean and Coke slaw recipes from Aaron Franklins book and found similar results.

Thanks Finatic, No I haven't tried anything other than the rubs, marinades and now the injection.
I do like experimenting with new flavors. I also have his book "Everyday Barbecue" and it looks like it has some good recipes in it too.
However I haven't tried any yet

Ric G.

Finatic, my apologies. I went back and reread your question
Yes I have tried most of the rubs and yes I did go back and tweak them a bit. The injection was the only one I would keep unchanged.
As for as the Q no not yet. I haven't found anything willing to try just yet.

Gracias
Ric G.

Guy's, that is a really nice looking butt, love the photos. CF

Nice!!! I'm still trying to get the brisket right!!! (although i'm going about in the wrong order, peeps say the pork butt is more forgiving).

Looks great! I have tried some of the celebrity rubs and such and as no surprise to me, have not cared for any of them. The "celebrity" rub I go by is Franklin's, but that is primarily salt and pepper I have respect for many of the competitors and advice they offer, but I think their reputation goes only so far before they start grasping by selling out and marketing junk. All of the competition pitmasters I have spoken with, that have working restaurants, all told me that the food they compete with is not the food they serve in their establishment. I think most of these fellas should keep their celebrity on the circuit.

had to wipe the slobber off the screen....
looks really good!