If you are wanting to do something different but at the same time well known a smoked pork butt with barbeque dry rub is a good means to present smoked meat with extraordinary flavor affodably and easily.

All that is necessary to make this recipe work is a few basic ingredients for the barbeque dry rub, wood chips and charcoal, a a simple smoker, and about an 8 to nine lb pork butt.  Contrary to what individuals guess, 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 tasty and works very well in a smoker.

Steps To Making The Faultless Barbecue Dry Rub

The first thing you have to do is make the barbeque grill dry rub for the meat.  This is not a difficult recipe but, it has to be followed precisely to get the optimal results.  You will need :

2  tablespoons of kosher or coarse salt,
2  teaspoonfuls of ground black peppercorn,
2  teaspoonfuls of paprika,
1  teaspoon of red pepper,
1 teaspoon dried oregano leaves
1 teaspoon granulated garlic
1/2  teaspoon of ground cumin

Mix them in a good sized mixing bowl.   After these are mixed soundly {thoroughly} cover the pork butt with the rub by rubbing it in..  Then put it in a cooking pan and let it sit in the refrigerator overnight.  This will exponentially heighten the flavor of the meat and is a critical step.

Once you are satisfied that the meat has took in as much season as possible, set up your smoker.  If you have never done this before it is again not a difficult process, but it will take some time.  Be sure that you obtain a smoker that has a thermometer on it.  You need to get your smoker up to around 225 degrees nominal.  For me the best spot is right around 240 degrees. When your smoker comes up to the desired temperature, seat the butt in the smoker fatty side up and keep it in there until it is good and soft.  By laying it fatty side up you grant the fatty juices a chance to soak all through the meat.  You may need to spin it and mop it every couple hours or so.  Typical smoking time is 70 minutes per pound, or anywhere from 8-10 hours.  You can tell when your meat is done when it is tender to the fork.  You’ll need to find out the temerature and check for tenderness in the area round and especially under the bone.

When you have finally taken it out, let it cool for about thirty minutes then with 2 forks rend the pork butt apart.  Combine with barbecue sauce to you preference and you are done.