For Smoked Pig Butt
Pork Butt Rub
- 1/2 cup smoked paprika
- 2/3 cup dark brown sugar
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons black pepper
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons chipotle chili pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
Wrap Butt in twine
Coat with mustard
Rub the Rub into the mustard
Let set for 12 to 24 hours
Cooking – Smoke to 195 degrees internal temp or until tender. Tender is putting a fork in and turning it 90 degrees with ease.
The temp will stall or slow down substantially between 120 and 160. Once the temp passes 160 to 165 it will move rapidly to the desired temp.
This Pigs Butt took 12.5 hours to get to the full temp and was super tender and tasty!
The finished pork butt will look charred. Do not be alarmed and do not remove the black crust. This is the bark for your pulled pork and contains much of the flavor that will make your meat super tasty. I did not take pics of the finished before pulling the pork. I will add them next time.
Remove from smoker, wrap it with foil and .an old towel and put it into a cooler for 30 minutes to a few hours.
Remove from the cooler cut into smaller pieces and pull the pork and serve.
This Pulled Pork or Smoked Pigs Butt was for the Southern Arizona Overlanders Borderlands Cook-off