If you are trying to think of something extraordinary but at the same time conventional a smoked pork butt with barbeque dry rub is a wonderful means to serve up smoked meat with extraordinary flavor inexpensively and easily.
All that is needed to pull this recipe off is some elementary fixins for the barbeque dry rub, wood chips and charcoal\your favorite wood chips and charcoal, a smoker, and about an 8 to 9 pound pork butt. Contrary to what individuals suppose, a pork butt is not the hind quarters of the pig. It is really just the shoulder where the leg "butts" up against the shoulder blade. This meat is extremely robust and comes out amazing when smoked.
Steps To Making The Faultless Barbeque Dry Rub
First off what you want to do is make up the barbeque dry rub for the meat. While this barbeque rub recipe is not super intricate, it has to be abided by precisely to achieve the optimal results. You will need :
2 tbsp of kosher or coarse salt, 2 tsp's of ground black pepper, 2 teaspoonfuls of paprika, 1 teaspoonful of red pepper, 1 teaspoonful dry oregano leaves 1 teaspoon granulated garlic 1/2 teaspoon of ground cumin
Blend them in a decent size mixture bowl. After these are mixed soundly thoroughly cover the pork butt with the rub by rubbing it in.. Then stick it in a pan and let it sit in the refrigerator for the night. This will exponentially heighten the taste of the pork and is an essential step.
When you trust that the meat has soaked up all the flavor achievable you need to 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 obtain a smoker that has a temperature guage on it. You have to bring your smoker up to around 225 degrees minimum. For me the best spot is right around 240 degrees. When your smoker comes up to the desired temperature, put the butt in the smoker fatty side up and smoke until it is good and soft. By placing it fat side up you grant the fat juices a chance to soak all through the meat. You might need to rotate it and swab 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. Verify for tenderness and temperature in the meat area under or above the bone.
When you have at long last taken it out, let it cool for roughly thirty minutes then with 2 forks rend the pork butt apart. Blend with barbecue sauce to taste and you are finished.
All that is needed to pull this recipe off is some elementary fixins for the barbeque dry rub, wood chips and charcoal\your favorite wood chips and charcoal, a smoker, and about an 8 to 9 pound pork butt. Contrary to what individuals suppose, a pork butt is not the hind quarters of the pig. It is really just the shoulder where the leg "butts" up against the shoulder blade. This meat is extremely robust and comes out amazing when smoked.
Steps To Making The Faultless Barbeque Dry Rub
First off what you want to do is make up the barbeque dry rub for the meat. While this barbeque rub recipe is not super intricate, it has to be abided by precisely to achieve the optimal results. You will need :
2 tbsp of kosher or coarse salt, 2 tsp's of ground black pepper, 2 teaspoonfuls of paprika, 1 teaspoonful of red pepper, 1 teaspoonful dry oregano leaves 1 teaspoon granulated garlic 1/2 teaspoon of ground cumin
Blend them in a decent size mixture bowl. After these are mixed soundly thoroughly cover the pork butt with the rub by rubbing it in.. Then stick it in a pan and let it sit in the refrigerator for the night. This will exponentially heighten the taste of the pork and is an essential step.
When you trust that the meat has soaked up all the flavor achievable you need to 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 obtain a smoker that has a temperature guage on it. You have to bring your smoker up to around 225 degrees minimum. For me the best spot is right around 240 degrees. When your smoker comes up to the desired temperature, put the butt in the smoker fatty side up and smoke until it is good and soft. By placing it fat side up you grant the fat juices a chance to soak all through the meat. You might need to rotate it and swab 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. Verify for tenderness and temperature in the meat area under or above the bone.
When you have at long last taken it out, let it cool for roughly thirty minutes then with 2 forks rend the pork butt apart. Blend with barbecue sauce to taste and you are finished.
About the Author:
This article was put together by Bubba Tubbs, an authority 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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