If you are trying to think of something different but at the same time traditional a smoked pork butt with bbq dry rub is a good way to serve up smoked meat with tremendous flavor affordably and simply.
All that is needed to make this recipe work is some basic fixins for the dry rub, charcoal and wood chips, a smoker, and about an eight to nine lb pork butt. Contrary to what individuals reckon, 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 part of the pig is exceedingly robust and comes out awesome when smoked.
Steps To Making The Perfect Barbecue Dry Rub
The first thing you have to do is make the bar b que dry rub for the meat. This is not a difficult recipe but, it must be complied with exactly to produce the optimum results. You will require :
2 tbsp of kosher or coarse salt, 2 teaspoonfuls of ground black pepper, 2 teaspoonfuls of paprika, 1 teaspoonful of red pepper, 1 teaspoon dried oregano leaves 1 teaspoon granulated garlic 1/2 teaspoonful of ground cumin
Mix them in a decent size mixture bowl. After these are thoroughly mixed take the barbeque dry rub and rub the butt down good. Then place it in a cooking pan and allow it to sit in the refrigerator for the night. This will exponentially enhance the taste of the meat and is an essential step.
When you think that the pork has soaked up all the flavor achievable you need to prepare your smoker. If you haven't done this before it is again not a difficult process, but it will take some time. Be sure that you obtain a smoker that features a thermometer on it. You have to bring your smoker up to around 225 nominal. For me the best spot is right around 240 degrees. 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 laying it fat side up you grant the fatty juices an opportunity to work over and through the pork. You may want to rotate it and mop it every 2 hours or so. Normal smoking time is 70 minutes per pound, or around 8-10 hours. You will know when the pork butt is ready because it will be fork tender. 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 two forks rend the pork butt apart. Blend with barbecue sauce to you preference and you are done. - 20607
All that is needed to make this recipe work is some basic fixins for the dry rub, charcoal and wood chips, a smoker, and about an eight to nine lb pork butt. Contrary to what individuals reckon, 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 part of the pig is exceedingly robust and comes out awesome when smoked.
Steps To Making The Perfect Barbecue Dry Rub
The first thing you have to do is make the bar b que dry rub for the meat. This is not a difficult recipe but, it must be complied with exactly to produce the optimum results. You will require :
2 tbsp of kosher or coarse salt, 2 teaspoonfuls of ground black pepper, 2 teaspoonfuls of paprika, 1 teaspoonful of red pepper, 1 teaspoon dried oregano leaves 1 teaspoon granulated garlic 1/2 teaspoonful of ground cumin
Mix them in a decent size mixture bowl. After these are thoroughly mixed take the barbeque dry rub and rub the butt down good. Then place it in a cooking pan and allow it to sit in the refrigerator for the night. This will exponentially enhance the taste of the meat and is an essential step.
When you think that the pork has soaked up all the flavor achievable you need to prepare your smoker. If you haven't done this before it is again not a difficult process, but it will take some time. Be sure that you obtain a smoker that features a thermometer on it. You have to bring your smoker up to around 225 nominal. For me the best spot is right around 240 degrees. 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 laying it fat side up you grant the fatty juices an opportunity to work over and through the pork. You may want to rotate it and mop it every 2 hours or so. Normal smoking time is 70 minutes per pound, or around 8-10 hours. You will know when the pork butt is ready because it will be fork tender. 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 two forks rend the pork butt apart. Blend with barbecue sauce to you preference and you are done. - 20607
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 good? You can find out a lot more Complimentary information about Barbecue Grillin and Recipies by going to freebarbecuetips.com.
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