Jan 7, 2007 Posted in Entrées, Recipes

Smoked Pork Butt

 

Chef: Bryce Nelson
January, 2007

½ c    sugar
1 T         Mediterranean Paprika
1 T    salt
½ T   black pepper
1t      garlic powder

Premix the rub ingredients. Make an incision along the crease on large side of the meat. Insert 3 slices of bacon, some onion slices and a few cloves of garlic. Tie the meat with kitchen twine to hold it together. Coat the meat with the rub. Place in a 180° to 200° smoker utilizing a combination of apple wood and mesquite for about 10 to 12 hours until the internal temperature is 160°. Baste with apple cider vinegar or a combination of vinegar and your barbeque sauce every 3 hours. Don’t open the smoker too often.