Pulled Pork Rub Test - Meat Church Rubs

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Издатель Aug 18, 2020

The best way to test two rubs is with a side by side cook. So I'm testing two new to me rubs from Meat Church: Honey Hog and Gospel. Before I give you the run down of the process, here are some links to some of the things you'll see in the video (affiliate links when possible):

Boning Knife - https://amzn.to/343YXYs
Sharpener - https://amzn.to/3g0bGxU
Spray bottles for mop sauce - https://amzn.to/2E4AY0n
BBQ Gloves - https://amzn.to/3g2jmPU
Thermometer - https://amzn.to/3iFn2ZC
Meat Church Gospel - https://www.meatchurch.com/collections/bbq-rub/products/the-gospel-all-purpose-bbq-rub
Meat Church Honey Hog - https://www.meatchurch.com/collections/bbq-rub/products/honey-hog-rub

Find links to more of my favorite BBQ stuff in our Amazon store: https://www.amazon.com/shop/thewoodwhisperer?listId=3H9C98XOJX6UM

Here's how the cook went down:
5:30 am - Clean butts, apply mustard/molasses, then apply rubs.
6:00 am - Fire up the smoker (if using something more traditional, fire it up earlier)
6:30 am - Butts in the smoker
9:30 am - Start spritzing with mop sauce (50/50 Apple Juice and Apple Cider Vinegar). Spritz every hour
3:00 pm - Wrap at about 160-170F Internal, and raise temp of the smoker to 275F
5:00 pm - Smaller butt is ready (probe tender), reading around 200-205F
7:15 pm - Larger butt is ready (probe tender), reading 205F+