This is not a recipe you decide to make for dinner at lunchtime. It takes an investment of time. The good news is that most of the 20–24 hours this takes are not labor intensive.
The recipe calls for 5–10 pounds of meat. If you’re toward the heavier end of that spectrum, consider doubling the dry ingredients for the rub.
It might be time to go back to the chapter on equipment and start thinking about that Big Green Egg!
½ cup (70 g) Dad’s Dry Rub ( recipe here)
5–10 pounds (2–4 kg) pork butt
A quick rub in a pinch
1 teaspoon cumin seed, ground
1 teaspoon fennel, ground
2 teaspoons black peppercorns
2 teaspoons garlic powder
1 tablespoon chili powder
1 tablespoon dried rosemary
- If you don’t have a batch of Dad’s famous rub laying around, combine you cumin, fennel, and black pepper in a grinder. Once ground, add in garlic powder, chili powder, and rosemary. Cover meat with spices moments before placing on the smoker.
- Smoker should be ready to rock at 225°F (105°C). Depending on your particular smoker, you may need to add some wood chips every 3–4 hours.
- Cook meat for 18–24 hours. Remove from heat when internal temp reaches 190°F (88°C), cover and let rest for 45–60 minutes.
Variations—You can also use the dry rub recipes from this book (pages 118–119). One book, three dry rub recipes!
Tips & Tricks—Don’t have a smoker or grill? Sprinkle one tablespoon of liquid smoke on your meat before you rub it and place in an oven preheated to 225°F (105°C). Cook for same time as above. Vacuum-seal meat after it has cooled to enjoy later. This is the pulled pork we like to use in our Country Curry (recipe here).