Smoked Pork Butt A Classic BBQ Dry Rub Recipe

Published: 27th January 2009
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If you are tring to think of something unusual but at the same time traditional a smoked pork butt with barbecue dry rub is a good means to present smoked meat with tremendous flavor inexpensively and easily.

All that is needed to get this recipe to work is a few classic ingredients for the rub, wood chips and charcoalyour favorite wood chips and charcoal, a a simple smoker, and about an 8 to nine lb pork butt. Contrary to what some people think, a pork butt is not the posterior quarters of the hog. It is in fact the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This meat is highly luscious and works very well in a smoker.

Steps To Creating The Faultless Bbq Dry Rub

First off what you need to do is ready the bbq dry rub for the meat. While this barbeque rub recipe is not super complex, it must be pursued exactly to get the optimal results. You will need :

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

Combine them in a nice size mixing bowl. After these are mixed thoroughly take the barbeque dry rub and rub the butt down thoroughly. Then stick it in a pan and let it sit in the refrigerator for the night. This will exponentially enhance the taste of the pork and is an essential step.

Once you are satisfied that the meat has sopped up as much flavor as possible, set up your smoker. If you have never done this before it is again not a difficult process, but one that will take some time. Be certain that you get a smoker that features a thermometer on it. You want to get your smoker up to around 225 degrees nominal. I gain the optimal results at around 240. Once the smoker has reached that temperature, position the pork in the smoker fatty side up and smoke until it is good and soft. By placing it fatty side up you let the fatty juices an opportunity to work over and all through the meat. You might want to rotate it and swab it every two hours or so. Normal smoking time is 70 minutes per lb, or somewhere between 8-10 hours. You will know when the pork butt is ready because it will be fork tender. Watch for tenderness and temperature in the meat area under or above the bone.

When you have finally taken it out, let it sit for about thirty minutes then with 2 forks pull the prok apart. Combine with barbecue sauce to you preference and you are done.
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