3 tablespoons coarse salt
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon cumin powder
1/2 teaspoon dried mustard
7 pounds bone-in boston pork butt
Combine 1st 8 ingredients into a rub.
Rinse and dry pork well. Cover with rub; wrap tightly with plastic wrap and foil and refrigerate overnight.
Set smoker to 225 degrees. Add soaked wood chips and unwrapped pork to smoker; smoke until internal temperature is 145 degrees. Wrap pork in foil and return to smoker. Cook to internal temperature of 205 degrees, no more smoke is needed. Remove pork from smoker wrap in a large bath towel, put into a air tight cooler for 2 hours. Remove from cooler, remove from foil and allow to sit for 20 minutes. Shred and serve with BBQ sauce.
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