If you are trying to think of something unusual but at the same time well known a smoked pork butt with barbecue dry rub is a wonderful way to render smoked meat with remarkable flavor inexpensively and simply.

All that is required to pull this recipe off is a few classic fixins for the dry rub, wood chips and charcoal\your favorite wood chips and charcoal, a a simple smoker, and about an eight to 9 pound pork butt. Contrary to what individuals suppose, a pork butt is not the butt of the pig. It is really just the shoulder where the leg “butts” up against the shoulder blade. This meat is extremely rich and works very well in a smoker.

Steps To Creating The Perfect Barbecue Dry Rub

The first thing you need to do is prepare the bar b que dry rub for the meat. While this barbeque rub recipe is not super complicated, it has to be complied with precisely to produce the most superb results. You will require :

2 tbsp of kosher or coarse salt, 2 teaspoonfuls of ground black pepper, 2 teaspoons of paprika, 1 teaspoonful of cayenne, 1 teaspoonful dried oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoonful of ground cumin

Combine them in a good sized mixture bowl. When these are soundly mixed take the barbeque dry rub and rub the butt down good. Then stick it in a cooking pan and let it sit in the fridge for the night. This will exponentially enhance the taste of the meat and is a critical 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 one that will take some time. Be sure that you obtain a smoker that has got a thermometer on it. You need to get your smoker up to around 225 degrees minimum. I get the greatest results at approximately 240. Once the smoker has reached that temperature, seat the butt in the smoker fat side up and keep it in there until it is good and tender. By placing it fat side up you let the fatty juices an opportunity to work over and through the meat. You may need to turn it and baste it every 2 hours or so. Average 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. Check for tenderness and temperature in the meat area under or above the bone.

Once you have pulled it out, let it sit for about 30 minutes then with two forks pull the meat apart. Mix with bar b que sauce to you preference and you are finished.