If you are looking to do something diverse but at the same time traditional a smoked pork butt with bar b que dry rub is a special way to present smoked meat with extraordinary flavor cheaply and easily.
All that is needed to get this recipe to work is a few basic ingredients for the dry rub, wood chips and charcoal\your favorite wood chips and charcoal, a a simple smoker, and about an 8 to 9 lb pork butt. Regardless of what people guess, a pork butt is not the back quarters of the pig. It is in fact the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This section of the pig is extremely robust and works very well in a smoker.
Steps To Creating The Faultless Barbeque Dry Rub
The first thing you need to do is prepare the bar b que dry rub for the meat. This is not a hard recipe but, it has to be followed exactly to produce the optimum results. You will need :
2 tablespoonfuls of kosher or coarse salt, 2 teaspoons of ground black pepper, 2 teaspoons of paprika, 1 teaspoonful of cayenne, 1 teaspoon dry oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoon of ground cumin
Mix them in a good sized mixing bowl. After these are soundly mixed take the barbeque dry rub and rub the butt down thoroughly. Then stick it in a cooking pan and allow it to sit in the refrigerator for the night. This will greatly heighten the flavor of the pork and is a crucial step.
Once you are satisfied that the meat has taken in as much flavor as attainable, ready 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 up a smoker that has a thermometer on it. You need to bring your smoker up to around 225 nominal. I receive the best results at approximately 240. Once the smoker has reached that temperature, seat the butt in the smoker fat side up and keep it in there until it is nice and soft. By placing it fat side up you let the fatty juices a chance to work over and through the meat. You might want to turn it and mop it every couple hours or so. Typical smoking time is an hour and 10 minutes per pound, or around 8-10 hours. When the pork butt is fork tender it is done. Check for tenderness and temperature in the meat area under or above the bone.
Once you have pulled it out, let it sit for approximately thirty minutes then with 2 forks pull the meat apart. Blend with bar b que sauce to taste and you are done. - 20785
All that is needed to get this recipe to work is a few basic ingredients for the dry rub, wood chips and charcoal\your favorite wood chips and charcoal, a a simple smoker, and about an 8 to 9 lb pork butt. Regardless of what people guess, a pork butt is not the back quarters of the pig. It is in fact the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This section of the pig is extremely robust and works very well in a smoker.
Steps To Creating The Faultless Barbeque Dry Rub
The first thing you need to do is prepare the bar b que dry rub for the meat. This is not a hard recipe but, it has to be followed exactly to produce the optimum results. You will need :
2 tablespoonfuls of kosher or coarse salt, 2 teaspoons of ground black pepper, 2 teaspoons of paprika, 1 teaspoonful of cayenne, 1 teaspoon dry oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoon of ground cumin
Mix them in a good sized mixing bowl. After these are soundly mixed take the barbeque dry rub and rub the butt down thoroughly. Then stick it in a cooking pan and allow it to sit in the refrigerator for the night. This will greatly heighten the flavor of the pork and is a crucial step.
Once you are satisfied that the meat has taken in as much flavor as attainable, ready 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 up a smoker that has a thermometer on it. You need to bring your smoker up to around 225 nominal. I receive the best results at approximately 240. Once the smoker has reached that temperature, seat the butt in the smoker fat side up and keep it in there until it is nice and soft. By placing it fat side up you let the fatty juices a chance to work over and through the meat. You might want to turn it and mop it every couple hours or so. Typical smoking time is an hour and 10 minutes per pound, or around 8-10 hours. When the pork butt is fork tender it is done. Check for tenderness and temperature in the meat area under or above the bone.
Once you have pulled it out, let it sit for approximately thirty minutes then with 2 forks pull the meat apart. Blend with bar b que sauce to taste and you are done. - 20785
About the Author:
This piece was written by Bubba Tubbs, an expert on barbecue cookin. Did you find this recipe on dry rub for your smoked pork butt awesome? You can find out a lot more FREE information about Barbecue Grillin and Recipies by going to freebarbecuetips.com.
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