Smoked Pork Butt

Make the Dry Rub (I used Bobby Flay's recipe with my own little twist)

1 tablespoon spanish paprika.

2 teaspoons dried ancho chile powder.

2 teaspoons ground cumin.

2 teaspoons kosher salt.

1 teaspoon onion powder.

1 teaspoon garlic powder.

1 teaspoon packed brown sugar.

1 teaspoon black pepper.

Soak woodchips in water for a few minutes

Heat smoker or Grill

I smoked the Pork for 12 hours over low heat on my Grill (with smoker box) at 225° (temperature fluctuated more than I'd like, but it was windy out)  I used a variety of hardwoods for the smoking (hickory, mesquite and apple)  Since I have a grill with a small smoker box I had to add wood chips multiple times

Roughly 1¼ to 1½ hours per pound

Shoot for around 195° internal temperature

Let rest for 1/2 hour under aluminum foil

 

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