Try This Bomb Smoked Pork Butt Barbecue Recipe
If you are looking to do something diverse but at the same time well known a smoked pork butt with barbeque dry rub is a marvelous means to render smoked meat with good flavor inexpensively and simply.
All that is needed to get this recipe to work is some elementary fixins for the rub, charcoal and wood chips, a a simple smoker, and around an 8 to 9 lb pork butt. Despite what some people believe, a pork butt is not the butt of the hog. In reality it is the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This part of the pig is exceedingly luscious and works very well in a smoker.
Steps To Creating The Perfect Barbeque Dry Rub
The first thing you want to do is ready the barbeque dry rub for the meat. While this barbeque rub recipe is not super complicated, it has to be abided by exactly to realize the most superb results. You will require :
2 tablespoons of kosher or coarse salt, 2 tsp's of ground black peppercorn, 2 teaspoonfuls of paprika, 1 teaspoon of red pepper, 1 teaspoon dry oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoon of ground cumin
Combine them in a decent size mixture bowl. When these are mixed good thoroughly cover the pork butt with the rub by rubbing it in.. Then place it in a cooking pan and let it sit in the fridge for the night. This will exponentially heighten the flavor of the pork and is an all important step.
Once you are satisfied that the pork butt has took in as much flavor as attainable, set up your smoker. If this is your first time doing this realize that it isn't difficult process, but it will take some time. Be certain that you get a smoker that has a temperature guage on it. You have to bring your smoker up to around 225 at the very least. For me the best spot is right around 240 degrees. When your smoker comes up to the desired temperature, place the pork in the smoker fat side up and smoke until it is good and soft. By laying it fat side up you grant the fat juices an opportunity to soak all through the pork. You may want to spin it and mop it every 2 hours or so. Average cooking time is an hour and 10 minutes per pound, or somewhere between 8-10 hours. When the pork butt is fork tender it is done. You'll need to determine the temperature and check for tenderness in the region round and especially below the bone.
When you have finally taken it out, let it stand for about 30 minutes then with two forks rend the pork apart. Mix with barbeque sauce to taste and it is finished. - 2361
All that is needed to get this recipe to work is some elementary fixins for the rub, charcoal and wood chips, a a simple smoker, and around an 8 to 9 lb pork butt. Despite what some people believe, a pork butt is not the butt of the hog. In reality it is the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This part of the pig is exceedingly luscious and works very well in a smoker.
Steps To Creating The Perfect Barbeque Dry Rub
The first thing you want to do is ready the barbeque dry rub for the meat. While this barbeque rub recipe is not super complicated, it has to be abided by exactly to realize the most superb results. You will require :
2 tablespoons of kosher or coarse salt, 2 tsp's of ground black peppercorn, 2 teaspoonfuls of paprika, 1 teaspoon of red pepper, 1 teaspoon dry oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoon of ground cumin
Combine them in a decent size mixture bowl. When these are mixed good thoroughly cover the pork butt with the rub by rubbing it in.. Then place it in a cooking pan and let it sit in the fridge for the night. This will exponentially heighten the flavor of the pork and is an all important step.
Once you are satisfied that the pork butt has took in as much flavor as attainable, set up your smoker. If this is your first time doing this realize that it isn't difficult process, but it will take some time. Be certain that you get a smoker that has a temperature guage on it. You have to bring your smoker up to around 225 at the very least. For me the best spot is right around 240 degrees. When your smoker comes up to the desired temperature, place the pork in the smoker fat side up and smoke until it is good and soft. By laying it fat side up you grant the fat juices an opportunity to soak all through the pork. You may want to spin it and mop it every 2 hours or so. Average cooking time is an hour and 10 minutes per pound, or somewhere between 8-10 hours. When the pork butt is fork tender it is done. You'll need to determine the temperature and check for tenderness in the region round and especially below the bone.
When you have finally taken it out, let it stand for about 30 minutes then with two forks rend the pork apart. Mix with barbeque sauce to taste and it is finished. - 2361
About the Author:
This article was written by Bubba Tubbs, an authority on barbecue. Did you find this recipe on smoked pork butt dry rub good? You can find out a lot more FREE information about Barbecue Grillin and Recipies by going to freebarbecuetips.com.
posted by Marcondes Allen at 12:23 AM
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