If you are trying to think of something extraordinary but at the same time conventional a smoked pork butt with bbq dry rub is a marvelous way to deliver smoked meat with wonderful flavor affordably and easily.
All that is needed to make this recipe work is some elementary fixins for the barbeque dry rub, smokin chips and charcoal, a a simple smoker, and around an 8 to 9 pound pork butt. Despite what people reckon, a pork butt is not the butt of the pig. In reality it is the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This meat is extremely delicious and comes out awesome when smoked.
Steps To Creating The Faultless Barbecue Dry Rub
First off what you have to do is set up the bar b que dry rub for the meat. While this barbeque rub recipe is not super complex, it needs to be followed precisely to get the most superb results. You will require :
2 tbsp of kosher or coarse salt, 2 tsp's of ground black peppercorn, 2 teaspoons of paprika, 1 teaspoon of red pepper, 1 teaspoonful dried oregano leaves 1 teaspoon granulated garlic 1/2 teaspoon of ground cumin seed
Mix them in a decent sized mixture bowl. After these are thoroughly mixed thoroughly cover the pork butt with the rub by rubbing it in.. Then place it in a pan and let it sit in the refrigerator for the night. This will greatly heighten the taste of the pork and is an important step.
Once you are satisfied that the meat has soaked up as much season as possible, 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 get a smoker that possesses 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, place the pork in the smoker fat side up and keep it in there until it is nice and tender. By laying it fat side up you let the fatty juices an opportunity to work over and all through the meat. You might want to spin it and baste it every couple hours or so. Average smoking time is an hour and 10 minutes per lb, or around 8-10 hours. You can tell when your meat is done when it is tender to the fork. Check for tenderness and temperature in the meat area under or above the bone.
When you have at long last taken it out, let it stand for around thirty minutes then with 2 forks pull the pork butt apart. Blend with barbeque sauce to you preference and you are finished.
All that is needed to make this recipe work is some elementary fixins for the barbeque dry rub, smokin chips and charcoal, a a simple smoker, and around an 8 to 9 pound pork butt. Despite what people reckon, a pork butt is not the butt of the pig. In reality it is the the shoulder area of the pig where it connects or "butts" to the shoulder blade. This meat is extremely delicious and comes out awesome when smoked.
Steps To Creating The Faultless Barbecue Dry Rub
First off what you have to do is set up the bar b que dry rub for the meat. While this barbeque rub recipe is not super complex, it needs to be followed precisely to get the most superb results. You will require :
2 tbsp of kosher or coarse salt, 2 tsp's of ground black peppercorn, 2 teaspoons of paprika, 1 teaspoon of red pepper, 1 teaspoonful dried oregano leaves 1 teaspoon granulated garlic 1/2 teaspoon of ground cumin seed
Mix them in a decent sized mixture bowl. After these are thoroughly mixed thoroughly cover the pork butt with the rub by rubbing it in.. Then place it in a pan and let it sit in the refrigerator for the night. This will greatly heighten the taste of the pork and is an important step.
Once you are satisfied that the meat has soaked up as much season as possible, 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 get a smoker that possesses 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, place the pork in the smoker fat side up and keep it in there until it is nice and tender. By laying it fat side up you let the fatty juices an opportunity to work over and all through the meat. You might want to spin it and baste it every couple hours or so. Average smoking time is an hour and 10 minutes per lb, or around 8-10 hours. You can tell when your meat is done when it is tender to the fork. Check for tenderness and temperature in the meat area under or above the bone.
When you have at long last taken it out, let it stand for around thirty minutes then with 2 forks pull the pork butt apart. Blend with barbeque sauce to you preference and you are finished.
About the Author:
This piece was published by Bubba Tubbs, an authority on barbecue cookin grills. 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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