If you are looking to do something different but at the same time traditional a smoked pork butt with bbq dry rub is a special way to render smoked meat with great flavor affordably and simply.
All you need to pull this recipe off is some classic fixins for the rub, charcoal and wood chips, a smoker, and around an 8 to 9 lb pork butt. Contrary to what some people reckon, 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. The meat here is extremely delicious and works very well in a smoker.
Steps To Creating The Perfect Bbq Dry Rub
First off what you need to do is set up the barbeque dry rub for the meat. While this barbeque rub recipe is not super complex, it must be abided by exactly to produce the most superb results. You will require :
2 tablespoonfuls of kosher or coarse salt, 2 tsp's of ground black peppercorn, 2 teaspoonfuls of paprika, 1 teaspoonful of red pepper, 1 teaspoonful dried oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoonful of ground cumin
Mix them in a decent size mixture bowl. When these are soundly mixed rub the pork butt down thoroughly. Then stick it in a cooking pan and allow it to sit in the refrigerator for the night. This will exponentially heighten the flavor of the meat and is an all important step.
When you believe that the pork butt has taken up all the flavor possible you want to prepare your smoker. If you have never done this before it is again not a difficult process, but it will take some time. Be certain that you pick out a smoker that has got a thermometer on it. You need to get your smoker up to around 225 minimum. I get the best results at roughly 240. When your smoker comes up to the desired temperature, place the pork in the smoker fatty side up and keep it in there until it is good and tender. By positioning it fat side up you allow the fat juices a chance to soak through the meat. You might want to turn it and mop it every two hours or so. Normal smoking time is an hour and 10 minutes per pound, or anywhere from 8-10 hours. You can tell when your meat is done when it is tender to the fork. Look for tenderness and temperature in the meat area under or above the bone.
When you have finally taken it out, let it stand for approximately thirty minutes then with two forks pull the meat apart. Blend with barbecue sauce to taste and you are done. - 20896
All you need to pull this recipe off is some classic fixins for the rub, charcoal and wood chips, a smoker, and around an 8 to 9 lb pork butt. Contrary to what some people reckon, 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. The meat here is extremely delicious and works very well in a smoker.
Steps To Creating The Perfect Bbq Dry Rub
First off what you need to do is set up the barbeque dry rub for the meat. While this barbeque rub recipe is not super complex, it must be abided by exactly to produce the most superb results. You will require :
2 tablespoonfuls of kosher or coarse salt, 2 tsp's of ground black peppercorn, 2 teaspoonfuls of paprika, 1 teaspoonful of red pepper, 1 teaspoonful dried oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoonful of ground cumin
Mix them in a decent size mixture bowl. When these are soundly mixed rub the pork butt down thoroughly. Then stick it in a cooking pan and allow it to sit in the refrigerator for the night. This will exponentially heighten the flavor of the meat and is an all important step.
When you believe that the pork butt has taken up all the flavor possible you want to prepare your smoker. If you have never done this before it is again not a difficult process, but it will take some time. Be certain that you pick out a smoker that has got a thermometer on it. You need to get your smoker up to around 225 minimum. I get the best results at roughly 240. When your smoker comes up to the desired temperature, place the pork in the smoker fatty side up and keep it in there until it is good and tender. By positioning it fat side up you allow the fat juices a chance to soak through the meat. You might want to turn it and mop it every two hours or so. Normal smoking time is an hour and 10 minutes per pound, or anywhere from 8-10 hours. You can tell when your meat is done when it is tender to the fork. Look for tenderness and temperature in the meat area under or above the bone.
When you have finally taken it out, let it stand for approximately thirty minutes then with two forks pull the meat apart. Blend with barbecue sauce to taste and you are done. - 20896
About the Author:
This article was published by Bubba Tubbs, an authority on barbecue grills. Did you find this recipe on dry rub for your smoked pork butt awesome? You can find out a lot more Complimentary information about Barbecue Grillin and Recipies by going to freebarbecuetips.com.
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