by wittdog » Thu May 15, 2008 5:45 pm
Get a bone in pork butt�.and sprinkle liberally with this rub�.smoke at 225-250* ( I like hickory and cheery wood for about 12-16 hours ( You really only need to hit it with the wood smoke for the first 4-6 hours) make sure you are burning a clean fire..you want nice blue smoke �..till the internal temp of the meat is 195*�..the butt will �stall� for a few hours at around 165* this is normal�it is also where the magic happens�.the collegen begins to break down�.don�t rush it thru this plateau�
When the butt reaches 195* take it off the smoker and wrap it in Plastic wrap and let it rest for a few hours�after it has rested pull it apart with your hands discarding any remaining chunks of fat�
The following has been copied from "Dr. BBQ's Big-Time Barbecue Cookbook"�, by Ray Lampe, aka Dr. BBQ.
Dr. BBQ's Big-Time Barbecue Rub
� cup salt*
� cup turbinado sugar
� cup granulated brown sugar
1 TBS granulated garlic**
1 TBS granulated onion**
2 TBS paprika
2 TBS chili powder
2 TBS black pepper
2 tsp cayenne pepper
1 TBS dried thyme
1 TBS ground cumin
1 tsp ground nutmeg
*I checked with the Doc on which salt...Kosher or regular. He said he uses plain old NON iodized salt.
**Granulated garlic and onion are coarser than the powder, but the powders can be substituted.
He also has some other recipes for rubs in his book, some sweeter, some hotter, using the same basic ingredients just adjusting the amounts. Also, some 'herb' and 'cajun' rubs.
I liked this rub, somewhat similar to mine, with the exception of a few ingredients. The two sugars in the rub will turn the exterior of the meat darker than normal and I suggest watching your heat towards the end of the cook, so as not to burn or turn too dark. This rub would be good on all bbq'ed meat...well, your three basic bbq groups anyways...beef, pork and chicken
I�ll type some more up when I have time I�m kind of busy lately�
Best turkey ever according to No1 son.
I'll give it a go. Thanks.
