Smoked Boston Butt with Dry Rub
Description
This recipe features a Boston butt that is first simmered with aromatics and beer, then coated in a robust dry rub and smoked for 8 hours. The combination of pre-cooking and long smoking results in tender, flavorful pork perfect for pulling or slicing. The dry rub includes paprika, chili powder, and cayenne for a savory, slightly spicy profile.Directions
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Combine the Boston butt, onion, ground coriander, ground cumin, oregano, chipotles in adobo, bay leaves, beer, and water in a large pot.
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Lightly boil for 1 to 2 hours.
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Remove the butt from the pot and save the simmer liquid.
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In a separate bowl, combine the black pepper, paprika, chili powder, celery salt, dry mustard, Grandma's chili powder, Pasilla chili powder, and cayenne pepper to make the dry rub.
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Dry rub the cooked butt thoroughly with the rub mixture.
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Place the rubbed butt in a Ziploc bag and refrigerate overnight.
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The next day, fire up your smoker. Line the water tray with foil if not using water.
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Smoke the butt with mesquite coals at 250°F (121°C) for about 8 hours, or longer if you prefer to pull the meat.
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Every hour, add foil-wrapped mesquite chips to the coals and mop the meat with the saved simmer liquid.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 865kcal
- % Daily Value *
- Total Fat 45.3g70%
- Saturated Fat 8.2g41%
- Cholesterol 120mg40%
- Sodium 1877mg79%
- Total Carbohydrate 117g39%
- Dietary Fiber 53.8g216%
- Sugars 15.2g
- Protein 34.6g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
smoked pork, boston butt, dry rub, barbecue, pork shoulder, smoker, mesquite, american, slow cooked, chili powder, beer
