I had a pork butt that needed to be cooked. There was no room in the freezer, so I had to smoke it....really, that is the reason I tell myself.
I rubbed worcestershire sauce all over and then followed that with a pig rub. When the smoker hit the sweet spoke of 225° F, in went the butt, bone to the back, and it has been smooth sailing ever since. As of this writing, the butt has been in the smoker for 3 hours and it about 120° F at the moment, only 75-80 degrees to go! That should take the rest of the afternoon and possibly to early evening. All depends on the stall and how long it lasts.
The pig rub recipe:
1/2 c brown sugar - I used demerara 1/2 c paprika 1/4 c kosher salt 1/4 c chili powder 1/4 c dry mustard 2 T Old Bay 1 T black pepper 1/2 t each ginger powder, cayenne pepper, cumin
Mix together and store in a tightly sealed jar. Makes enough for many racks of ribs or a couple of shoulders.
Small snafu: While I was doing yoga, the hopper ran low on pellets, rookie mistake, and I only noticed when I checked the temp of the meat and saw that the smoker temp had fallen to the same temp as the meat....oops. Fixed and it is back on line happily chugging away with the shoulder now at about 155° F
Should be hitting the stall soon, and God willing, we should pass through it in a couple of hours. Bill is off at the store getting tortillas and other fixing, we will be eating tacos tonight!
Update: By 8:30 pm, the butt was only at 160°F, I made an executive decision and took it off the smoker, and put it into a 230° oven. At 11:30, it hit the target of mid 190's - 200° sweet spot. I removed it, and unwrapped. The bone pulled out in one clean motion. Using tongs, I broke up the meat and put into a bag, and put in fridge for Monday night dinner.
I did taste a bit, and thought it needed salt. We will see.
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