Smoked Pork Butt

Smoked Pork Butt

1 8-10 lb pork shoulder, or boston butt
For Rub:
1/4 cup brown sugar
1/4 cup salt
1 tablespoon chili powder
Check below.

  • Step one. The night before cooking, prepare pork. Remove excess fat cap, and any glands. Rinse with cold water and then place onto a cookie sheet, and inject the meat. Discard any liquid that pools in the pan and then pat dry the pork.
  • Step two, Apply mustard and then dry rub thoroughly. If you don’t have time to do the night before try to apply at least an hour before cooking. You’ll see the rub begin to liquefy as the moisture connects with the meat.
  • After that, Preheat smoker to 250 degrees Fahrenheit. We use apple or cherry wood, then switch to oak or charcoal. Insert a thermometer if you have a remote probe, and leave in place.
  • Complete Instructions:

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