If you are looking to do something diverse but at the same time conventional a smoked pork butt with barbecue dry rub is a marvelous means to present smoked meat with remarkable flavor inexpensively and simply.
All that is necessary to pull this recipe off is some basic ingredients for the rub, charcoal and wood chips, a smoker, and around an 8 to 9 pound pork butt. Despite what people think, a pork butt is not the butt of the hog. It is really just the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This meat is highly luscious and comes out spectacular when smoked.
Steps To Making The Perfect Bbq Dry Rub
First off what you need to do is mix up the bbq dry rub for the meat. While this barbeque rub recipe is not super complicated, it needs to be abided by precisely to realize the most superb results. You will require :
2 tablespoonfuls of kosher or coarse salt, 2 teaspoons of ground black pepper, 2 teaspoonfuls of paprika, 1 teaspoonful of cayenne, 1 teaspoonful dried oregano leaves 1 teaspoon granulated garlic 1/2 teaspoonful of ground cumin seed
Mix them in a decent sized mixing bowl. When 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 fridge overnight. This will greatly heighten the taste of the meat and is an important step.
Once you are satisfied that the pork butt has took in as much flavor as attainable, ready 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 up a smoker that possesses a temperature gauge on it. You want to get your smoker up to around 225 degrees minimum. I receive the best results at approximately 240. Once the smoker has reached that temperature, seat the pork in the smoker fatty side up and smoke until it is good and tender. By placing it fat side up you allow the fat juices a chance to work over and all through the pork. You might need to turn it and swab it every 2 hours or so. Typical smoking time is 70 minutes per pound, or around 8-10 hours. You can tell when your meat is done when it is tender to the fork. You'll need to check the temperature and check for tenderness in the region around and especially under the bone.
Once you have pulled it out, let it stand for approximately thirty minutes then with 2 forks rend the meat apart. Blend with barbeque sauce to taste and you are finished. - 20897
All that is necessary to pull this recipe off is some basic ingredients for the rub, charcoal and wood chips, a smoker, and around an 8 to 9 pound pork butt. Despite what people think, a pork butt is not the butt of the hog. It is really just the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This meat is highly luscious and comes out spectacular when smoked.
Steps To Making The Perfect Bbq Dry Rub
First off what you need to do is mix up the bbq dry rub for the meat. While this barbeque rub recipe is not super complicated, it needs to be abided by precisely to realize the most superb results. You will require :
2 tablespoonfuls of kosher or coarse salt, 2 teaspoons of ground black pepper, 2 teaspoonfuls of paprika, 1 teaspoonful of cayenne, 1 teaspoonful dried oregano leaves 1 teaspoon granulated garlic 1/2 teaspoonful of ground cumin seed
Mix them in a decent sized mixing bowl. When 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 fridge overnight. This will greatly heighten the taste of the meat and is an important step.
Once you are satisfied that the pork butt has took in as much flavor as attainable, ready 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 up a smoker that possesses a temperature gauge on it. You want to get your smoker up to around 225 degrees minimum. I receive the best results at approximately 240. Once the smoker has reached that temperature, seat the pork in the smoker fatty side up and smoke until it is good and tender. By placing it fat side up you allow the fat juices a chance to work over and all through the pork. You might need to turn it and swab it every 2 hours or so. Typical smoking time is 70 minutes per pound, or around 8-10 hours. You can tell when your meat is done when it is tender to the fork. You'll need to check the temperature and check for tenderness in the region around and especially under the bone.
Once you have pulled it out, let it stand for approximately thirty minutes then with 2 forks rend the meat apart. Blend with barbeque sauce to taste and you are finished. - 20897
About the Author:
This piece was published by Bubba Tubbs, an up and coming authority on barbecue cookin. Did you find this recipe on smoked pork butt dry rub awesome? You can find out a lot more Complimentary information about Barbecue Grillin and Recipies by going to freebarbecuetips.com.
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