If you are wanting to do something extraordinary but at the same time traditional a smoked pork butt with barbecue dry rub is a special means to serve up smoked meat with remarkable flavor inexpensively and easily.
All you need to pull this recipe off is some basic fixins for the dry rub, charcoal and wood chips, a smoker, and about an eight to nine lb pork butt. Regardless of what individuals reckon, a pork butt is not the back quarters of the hog. It is really just the shoulder where the leg "butts" up against the shoulder blade. The meat here is highly delicious and works very well in a smoker.
Steps To Making The Perfect Barbeque Dry Rub
The first thing you need to do is make up the bbq dry rub for the meat. While this barbeque rub recipe is not super intricate, it needs to be complied with precisely to achieve the best results. You will need :
2 tbsp of kosher or coarse salt, 2 teaspoons of ground black peppercorn, 2 teaspoons of paprika, 1 teaspoonful of cayenne pepper, 1 teaspoonful dry oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoonful of ground cumin
Blend them in a nice sized mixture bowl. When these are soundly mixed rub the pork butt down thoroughly. Then stick it in a pan and allow it to sit in the refrigerator overnight. This will exponentially heighten the flavor of the pork and is a critical step.
When you trust that the pork butt has soaked up all the flavor possible you need 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 certain that you obtain a smoker that has got a thermometer on it. You need to bring your smoker up to around 225 degrees at the very least. For me the best spot is right around 240 degrees. Once the smoker has reached that temperature, lay the butt in the smoker fatty side up and smoke until it is nice and soft. By positioning it fat side up you allow the fatty juices a chance to work over and through the meat. You might need to turn it and mop it every two hours or so. Normal smoking time is 70 minutes per pound, or anywhere from 8-10 hours. When the pork butt is fork tender it is done. Watch for tenderness and temperature in the meat area under or above the bone.
When you have finally taken it out, let it sit for around thirty minutes then with 2 forks rend the pork butt apart. Mix with barbecue sauce to taste and you are finished. - 14915
All you need to pull this recipe off is some basic fixins for the dry rub, charcoal and wood chips, a smoker, and about an eight to nine lb pork butt. Regardless of what individuals reckon, a pork butt is not the back quarters of the hog. It is really just the shoulder where the leg "butts" up against the shoulder blade. The meat here is highly delicious and works very well in a smoker.
Steps To Making The Perfect Barbeque Dry Rub
The first thing you need to do is make up the bbq dry rub for the meat. While this barbeque rub recipe is not super intricate, it needs to be complied with precisely to achieve the best results. You will need :
2 tbsp of kosher or coarse salt, 2 teaspoons of ground black peppercorn, 2 teaspoons of paprika, 1 teaspoonful of cayenne pepper, 1 teaspoonful dry oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoonful of ground cumin
Blend them in a nice sized mixture bowl. When these are soundly mixed rub the pork butt down thoroughly. Then stick it in a pan and allow it to sit in the refrigerator overnight. This will exponentially heighten the flavor of the pork and is a critical step.
When you trust that the pork butt has soaked up all the flavor possible you need 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 certain that you obtain a smoker that has got a thermometer on it. You need to bring your smoker up to around 225 degrees at the very least. For me the best spot is right around 240 degrees. Once the smoker has reached that temperature, lay the butt in the smoker fatty side up and smoke until it is nice and soft. By positioning it fat side up you allow the fatty juices a chance to work over and through the meat. You might need to turn it and mop it every two hours or so. Normal smoking time is 70 minutes per pound, or anywhere from 8-10 hours. When the pork butt is fork tender it is done. Watch for tenderness and temperature in the meat area under or above the bone.
When you have finally taken it out, let it sit for around thirty minutes then with 2 forks rend the pork butt apart. Mix with barbecue sauce to taste and you are finished. - 14915
About the Author:
This piece was put together by Bubba Tubbs, an authority on barbecue cookin grills. Did you find this recipe on dry rub for your smoked pork butt good? You can find out a lot more FREE information about Barbecue Grillin and Recipies by going to freebarbecuetips.com.
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