Several years ago, when I moved to lower Alabama I ran into a gifted soul named Dwight Salley, (pictured on the left) known by his friends as “Uncle Dwight” or just plain “UD.” Even back then while we were both working for a tech bubble-burst now defunct telecommunications company, UD was peddling spices and white-labeled hot sauce. Since the little telephone company went bust UD took his show on the road and Big Daddy’s Seasonings for all things became real! Over the past few years UD has been supplying me with seasonings, sauces, rice, and fish fry (some he didn’t even know about — THANKS WEBBY!) and recently we’ve decided to partner up on the web to promote each other. UD is supplying me with recipes and anything new that comes along or, anything I try which brings me to the point of this post – this weekend’s 6lb Boston Butt THOROUGHLY dusted with Big Daddy’s Smokey BBQ Rub.
The pork butt was outstanding – usual method from the other articles; wash the meat let it dry a bit then cover it with rub and slap it in the fridge for 12-24 hours. 10 hours in the box at 240 degrees yielded a perfectly cooked product with a deep flavor penetration I haven’t achieved prior to this smoke. Between my wife and I, a fresh pork butt barely has time to cool before we tear into it. With no additional BBQ sauce added, the flavor from the bark and sweet and salty taste deeper below.
After the initial post-smoke feeding frenzy, if any meat survives the slaughter my wife an I bestow upon it, the remainder of the pulled pork is neatly stuffed into zippy bags, given a generous helping of Pappy’s XXX White Lightenin’ Barbecue Sauce and plopped into the refrigerator to be enjoyed later.
Stay tuned for more updates on grub cooked with UD’s seasonings a new recipes!
