If you are trying to think of something diverse but at the same time traditional a smoked pork butt with bar b que dry rub is a marvelous means to deliver smoked meat with tremendous flavor inexpensively and simply.
All that is necessary to pull this recipe off is a few classic fixins for the dry rub, smokin chips and charcoal, a smoker, and about an eight to 9 pound pork butt. Regardless of what some people think, a pork butt is not the butt of the hog. In reality it is the shoulder where the leg “butts” up against the shoulder blade. The meat here is highly rich and comes out amazing when smoked.
Steps To Creating The Faultless Barbeque Dry Rub
First off what you need to do is ready the bbq dry rub for the meat. This is not a difficult recipe but, it needs to be pursued exactly to achieve the best results. You will require :
2 tbsp of kosher or coarse salt, 2 teaspoons of ground black pepper, 2 teaspoons of paprika, 1 teaspoonful of red pepper, 1 teaspoon dried oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoon of ground cumin seed
Blend them in a good sized mixing bowl. When these are soundly mixed thoroughly cover the pork butt with the rub by rubbing it in.. Then stick it in a cooking pan and let it sit in the refrigerator for the night. This will greatly enhance the flavor of the meat 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 you haven’t done this before it is again not a difficult process, but it will take some time. Be sure that you pick out a smoker that possesses a thermometer on it. You have to bring your smoker up to around 225 degrees minimum. I gain the greatest results at approximately 240. Once the smoker has reached that temperature, position the pork in the smoker fatty side up and keep it in there until it is good and tender. By placing it fat side up you allow the fat juices an opportunity to soak all through the meat. You may need to spin it and mop it every couple hours or so. Typical smoking time is an hour and 10 minutes per pound, or around 8-10 hours. You can tell when your meat is done when it is tender to the fork. Verify for tenderness and temperature in the meat area under or above the bone.
Once you have pulled it out, let it cool for more or less thirty minutes then with two forks rend the pork butt apart. Combine with bbq sauce to you preference and it is done.