Smoked Pork Butt – A Classical BBQ Dry Rub Recipe

If you are wanting to do something different but at the same time well known a smoked pork butt with bar b que dry rub is a great means to deliver smoked meat with wonderful flavor affodably and easily.

All that is necessary to make this recipe work is some basic fixins for the barbeque dry rub, wood chips and charcoal, a smoker, and about an 8 to 9 lb pork butt.  Despite what individuals reckon, a pork butt is not the rear end of the pig. In truth it is the shoulder where the leg “butts” up against the shoulder blade.  The meat here is exceedingly flavorful and works very well in a smoker.

Steps To Making The Ideal Barbeque Dry Rub

First off what you have to do is set up the barbeque grill dry rub for the meat.  This is not a difficult recipe but, it must be followed precisely to realize the most superb results.  You will need :

2  tablespoonfuls of kosher or coarse salt,
2  teaspoonfuls of ground black peppercorn,
2  teaspoonfuls of paprika,
1  teaspoonful of red pepper,
1 teaspoon dried oregano leaves
1 teaspoon granulated garlic
1/2  teaspoonful of ground cumin

Combine them in a good sized mixing bowl.   When these are thoroughly mixed take the barbeque dry rub and rub the butt down thoroughly.  Then stick it in a pan and allow it to sit in the refrigerator for the night.  This will greatly enhance the taste of the meat and is a crucial step.

Once you are satisfied that the pork butt has absorbed as much season as possible, ready your smoker.  If this is your first time doing this realize that it isn't difficult process, but one that will take some time.  Be sure that you pick up a smoker that possesses a temperature guage on it.  You need to get your smoker up to around 225 nominal.  For me the best spot is right around 240 degrees. When your smoker comes up to the desired temperature, seat the butt in the smoker fat side up and keep it in there until it is nice and soft.  By placing it fatty side up you grant the fat juices a chance to soak all through the meat.  You may want to turn it and swab it every couple hours or so.  Average smoking time is an hour and 10 minutes per lb, or anywhere from 8-10 hours.  You can tell when your meat is done when it is tender to the fork.  You'll want to check the temerature and check for tenderness in the area around and especially below the bone.

Once you have pulled it out, let it cool for roughly thirty minutes then with two forks pull the prok apart.  Blend with bbq sauce to taste and it is done.