Smoked Pork Butt - A Classic Bbq Dry Rub Recipe

By Author: Frank Froggatt
Total Articles: 96
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If you are wanting to do something extraordinary but at the same time conventional a smoked pork butt with barbeque dry rub is a special means to present smoked meat with remarkable flavor cheaply and simply.

All you need to make this recipe work is a few classic fixins for the rub, wood chips and charcoal\your favorite wood chips and charcoal, a a simple smoker, and about an 8 to 9 lb pork butt. Contrary to what individuals believe, a pork butt is not the butt of the hog. It is really just the shoulder where the leg butts up against the shoulder blade. This section of the hog is extremely luscious and works very well in a smoker.

Steps To Making The Ideal Bbq Dry Rub

The first thing you need to do is make the barbecue dry rub for the meat. While this barbeque rub recipe is not super complicated, it has to be complied with precisely to produce the most superb results. You will require :

2 tablespoons of kosher or coarse salt,
2 tsp's of ground black pepper,
2 teaspoons of paprika,
1 teaspoon of cayenne,
1 teaspoon dry oregano leaves
1 teaspoon granulated ...
... garlic
1/2 teaspoon of ground cumin

Combine them in a decent sized mixture bowl. After these are soundly mixed rub the pork butt down thouroughly. Then put it in a cooking pan and let it sit in the refrigerator for the night. This will greatly enhance the flavor of the pork and is an essential step.

Once you are satisfied that the meat has absorbed as much season as attainable, set up your smoker. If this is your first time doing this realize that it isn't difficult process, but one that will take some time. Be sure that you pick out a smoker that possesses a thermometer on it. You have to bring your smoker up to around 225 degrees at the very least. I receive the best results at roughly 240. When your smoker comes up to the desired temperature, position the butt in the smoker fatty side up and smoke until it is good and soft. By placing it fatty side up you grant the fatty juices an opportunity to soak all through the pork. You may want to spin it and baste it every couple hours or so. Average cooking time is 70 minutes per lb, or around 8-10 hours. When the pork butt is fork tender it is done. Verify for tenderness and temperature in the meat area under or above the bone.

When you have finally taken it out, let it chill for roughly thirty minutes then with two forks pull the meat apart. Combine with barbeque sauce to taste and it is done.
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