Savor This Basic Smoked Pork Butt Barbeque Dry Rub Recipe
If you are tring to think of something extraordinary but at the same time traditional a smoked pork butt with barbecue dry rub is a good means to present smoked meat with great flavor cheaply and easily.
All you need to get this recipe to work is a few elementary ingredients for the dry rub, charcoal and wood chips, a a simple smoker, and about an 8 to 9 lb pork butt. Despite what people reckon, a pork butt is not the rear end of the pig. It is really just the the shoulder area of the pig where it connects or “butts” to the shoulder blade. The meat here is extremely flavorful and works very well in a smoker.
Steps To Creating The Faultless Bbq Dry Rub
The first thing you have to do is set up the barbecue grill dry rub for the meat. While this barbeque rub recipe is not super complicated, it needs to be pursued precisely to realize the optimum results. You will need :
2 tablespoons of kosher or coarse salt,
2 teaspoonfuls of ground black pepper,
2 teaspoons of paprika,
1 teaspoonful of red pepper,
1 teaspoonful dry oregano leaves
1 teaspoon granulated garlic
1/2 teaspoon of ground cumin seed
Mix them in a good sized mixture bowl. When these are soundly mixed rub the pork butt down thouroughly. Then place it in a pan and allow it to sit in the fridge for the night. This will exponentially enhance the flavor of the meat and is a critical step.
When you believe that the meat has soaked up all the flavor achievable you want to prepare your smoker. If this is your first time doing this realize that it isn’t difficult process, but it will take some time. Be sure that you pick up a smoker that possesses a thermometer on it. You need to get 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, put the pork in the smoker fatty side up and keep it in there until it is good and soft. By placing it fat side up you allow the fatty juices an opportunity to soak all through the meat. You may want to rotate it and swab it every couple hours or so. Normal cooking time is an hour and 10 minutes per lb, or somewhere between 8-10 hours. You will know when the pork butt is ready because it will be fork tender. Watch for tenderness and temperature in the meat area under or above the bone.
Once you have pulled it out, let it chill for about thirty minutes then with two forks pull the meat apart. Combine with barbeque sauce to taste and you are finished.
