Pork Rub

Smoked ButtThe butt of the pig is also known as a shoulder roast.  When I got my first electric smoker 7 years ago, Lily thought it was more fun to call it a butt – that’s five year old humor for ya!

When I smoke a butt I always use a dry rub to enhance the flavor.

PORK RUB
1 Tablespoon smoked paperika
1 Tablespoon garlic powder
1 Tablespoon season salt
1 teaspoon chili powder
1 teaspoon black pepper

Combine all ingredients in a small bowl.

TO USE:

Trim a large (6-8 pound) pork butt of excess fat. Generously apply rub to all sides of the roast.  Smoke until the internal temperature reaches 160.  Allow to stand for 30 minutes before slicing.

 

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