If you are looking to do something diverse but at the same time traditional a smoked pork butt with barbecue dry rub is a great way to serve up smoked meat with extraordinary flavor cheaply and easily.
All that is needed to pull this recipe off is some elementary fixins for the barbeque dry rub, charcoal and wood chips, a a simple smoker, and around an 8 to nine lb pork butt. Contrary to what people suppose, a pork butt is not the butt of the pig. In reality it is the shoulder where the leg "butts" up against the shoulder blade. The meat here is exceedingly delicious and works very well in a smoker.
Steps To Creating The Faultless Bar B Que Dry Rub
First off what you want to do is prepare the bar b que dry rub for the meat. This is not a hard recipe but, it has to be abided by precisely to realize the optimal results. You will require :
2 tablespoonfuls of kosher or coarse salt, 2 teaspoonfuls of ground black peppercorn, 2 teaspoons of paprika, 1 teaspoonful of red pepper, 1 teaspoon dried oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoonful of ground cumin seed
Blend them in a nice size mixture bowl. When these are mixed thoroughly soundly cover the pork butt with the rub by rubbing it in.. Then stick it in a cooking pan and allow it to sit in the refrigerator overnight. This will greatly heighten the flavor of the meat and is an important step.
Once you are satisfied that the pork butt has soaked up as much season as possible, ready your smoker. If you have never done this before it is again not a difficult process, but one that will take some time. Be certain that you pick out a smoker that features a temperature gauge on it. You have 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, position the pork in the smoker fatty side up and smoke until it is good and tender. By positioning it fatty side up you grant the fatty juices an opportunity to work over and through the pork. You might need to turn it and swab it every 2 hours or so. Typical cooking time is 70 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.
When you have at long last taken it out, let it chill for more or less 30 minutes then with 2 forks rend the meat apart. Blend with barbecue sauce to you preference and it is finished. - 20760
All that is needed to pull this recipe off is some elementary fixins for the barbeque dry rub, charcoal and wood chips, a a simple smoker, and around an 8 to nine lb pork butt. Contrary to what people suppose, a pork butt is not the butt of the pig. In reality it is the shoulder where the leg "butts" up against the shoulder blade. The meat here is exceedingly delicious and works very well in a smoker.
Steps To Creating The Faultless Bar B Que Dry Rub
First off what you want to do is prepare the bar b que dry rub for the meat. This is not a hard recipe but, it has to be abided by precisely to realize the optimal results. You will require :
2 tablespoonfuls of kosher or coarse salt, 2 teaspoonfuls of ground black peppercorn, 2 teaspoons of paprika, 1 teaspoonful of red pepper, 1 teaspoon dried oregano leaves 1 teaspoonful granulated garlic 1/2 teaspoonful of ground cumin seed
Blend them in a nice size mixture bowl. When these are mixed thoroughly soundly cover the pork butt with the rub by rubbing it in.. Then stick it in a cooking pan and allow it to sit in the refrigerator overnight. This will greatly heighten the flavor of the meat and is an important step.
Once you are satisfied that the pork butt has soaked up as much season as possible, ready your smoker. If you have never done this before it is again not a difficult process, but one that will take some time. Be certain that you pick out a smoker that features a temperature gauge on it. You have 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, position the pork in the smoker fatty side up and smoke until it is good and tender. By positioning it fatty side up you grant the fatty juices an opportunity to work over and through the pork. You might need to turn it and swab it every 2 hours or so. Typical cooking time is 70 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.
When you have at long last taken it out, let it chill for more or less 30 minutes then with 2 forks rend the meat apart. Blend with barbecue sauce to you preference and it is finished. - 20760
About the Author:
This piece was put together by Bubba Tubbs, an authority on barbecue 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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