Saturday, September 01, 2007

Carolina Pork Butt

Willy taking advantage of a long weekend to smoke a Pork Butt. For you who are not knowledgable of meat cuts, this does not come from the butt of a pig but from the bottom end of a pork shoulder. It has some bone in it and a layer of fat. Some think the fat must be trimmed but I cook it for several hours with the fat up and this just makes the meat juicy.

Well here is the recipe for the rub that I use:

A Carolina BBQ Rub
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons freshly ground black pepper
• 1 tablespoon cayenne pepper
• 1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

The butt is rubbed the night before and put in the refrigerator. The day of smoking the smoker is cranked up and apple wood chips are used for smoke.

The meat is smoked at about 210 -230 degrees unwrapped for about two hours or until the initial smoke is gone. This is about all of the good smoke that is going to penetrate anyway.

At this time about 8 oz of coke is poored over the meat and it is wrapped in heavy foil. It is then cooked about another 6 - 8 hours at 230 degrees or less. The last hour the meat is unwrapped and allowed to cook uncovered. This gives it a very toasty outside but a great juicy inside.

If you want to slice the pork you should pull it off the smoker when the internal temperature is about 170 degrees. Let it set for about an hour and then slice.

If you want to shred the pork for pulled pork, you should let it stay on the smoker until the internal temperature is about 190 degrees. Again pull it from the heat and let stand about an hour and then shred with two forks.

Make or use your favorite bbq sauce and enjoy.

10-4 Willy

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