Savor This Wonderful 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 way to render smoked meat with marvelous flavor cheaply and easily.

All that is needed to get this recipe to work is a few elementary fixins for the dry rub, smokin chips and charcoal, a a simple smoker, and around an 8 to 9 pound pork butt.  Regardless of what individuals reckon, a pork butt is not the rear end of the pig. In truth it is the the shoulder area of the pig where it connects or “butts”  to the shoulder blade.  The meat here is extremely rich and works very well in a smoker.

Steps To Creating The Ideal Barbecue Dry Rub

First off what you want to do is ready the bar b que grill dry rub for the meat.  This is not a difficult recipe but, it has to be pursued precisely to realize the most superb results.  You will need :

2  tablespoonfuls of kosher or coarse salt,
2  teaspoonfuls of ground black peppercorn,
2  teaspoons of paprika,
1  teaspoon of cayenne pepper,
1 teaspoon dry oregano leaves
1 teaspoonful granulated garlic
1/2  teaspoon of ground cumin seed

Combine them in a good sized mixing bowl.   After these are mixed thoroughly take the barbeque dry rub and rub the butt down good.  Then put it in a cooking pan and allow it to sit in the fridge overnight.  This will greatly heighten the taste of the meat and is an all important step.

Once you are satisfied that the pork butt has taken in as much season as possible, prepare your smoker.  If you haven’t done this before it is again not a difficult process, but it will take some time.  Be certain that you obtain a smoker that has got a temperature guage on it.  You need to bring your smoker up to around 225 degrees nominal.  For me the best spot is right around 240 degrees. Once the smoker has reached that temperature, lay the butt in the smoker fat side up and keep it in there until it is nice and soft.  By laying it fat side up you grant the fat juices an opportunity to work over and through the meat.  You might want to spin it and swab it every 2 hours or so.  Average smoking time is 70 minutes per pound, or around 8-10 hours.  You will know when the pork butt is ready because it will be fork tender.  You’ll need to find out the temerature and check for tenderness in the region close to and especially below the bone.

When you have finally taken it out, let it stand for close to thirty minutes then with two forks rend the prok apart.  Combine with bbq sauce to taste and it is done.