I started my first try in the smoker last night at 9:00.Took it out at 8:00 this morning but I could have left it in until the internal temp was 200 instead of 175. Just that after 11 hours I was wondering if something was wrong. Nothing wrong but my patience. Anyway, it turned out very well and extremely tasty. Here is what I used: 7.7lb Pork Butt Rub 4 TBS Sweet Paprika 2 TBS Chili Powder 2 TBS Cumin 2 TBS Brown Sugar 2 TBS Salt 1 TBS Oregano 1 TBS Turbinado Sugar 1 TBS Black Pepper 1 TSP Cayenne Pepper Wood 2.2oz Pecan 1oz Apple The start temp was 230 and I kept it at that until 6:00 and then turned it up to 250. Like I said, it turned out well but a small piece was better sliced than pulled and that was the difference. If I had waited until 200 degrees it probably all would have pulled easily. I'll probably do another tonight but try a different rub.
LOL My bad. I didn't think of that. It is shredded and in the fridge right now. Actually, I was so wondering what it would taste like that I started picking bits off and soon as I got it inside. I was smelling it all morning and it was driving me crazy. I will take pics of the next one though.
Bruce, there's a rub recipe on the recipe swap thread that might work on pork. I know it's really good on brisket.
I saw that. I'll be giving it a try, it looks very good. Tonight I am going to try a a real basic rub, I think and use hickory. Do you think that rub would be good on venison?
Another butt got smoked This one smoked for 13.5 hours. I took it out at 192 degrees. I used 3.6 ozs of hickory. This rub seems to go really well with a hickory smoke. Pretty basic but, if you like black pepper, it is really good. I used fresh ground black pepper. We get whole peppercorns, extra bold, from Penzey's http://www.penzeys.com/cgi-bin/penzeys/p-penzeyswholeblackpeppercorns.html The pics are pre-pulling. Southern Succor Pork Rub ½ cup ground Black Pepper ½ cup Sweet Paprika ½ cup Turbinado Sugar ¼ cup Kosher Salt (non-iodized) 4 TSP Dry Mustard 2 TSP Cayenne
soundig good!!! been wanting to cook antherone bt havn't been abl find aything new to try on it={{ think I'm going t try some of these!!!!!!! all i do is cook at about a 100 degree for 4hr or so and then put it in oven on 200 for abot 11hr or till its about 180degree internal temp!!!! i try to go by the rule of thumb 160 for sliced and 180+ pulled!!!! have fun cooking=}
