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Smoker


Brine
1 3/4 cups sugar-based curing mixture (such as Morton(R) Tender Quick(R))
1 1/2 cups white sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water

10 pounds pork butt roast

Rub
2 tablespoons ground mace
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dried sage
1 tablespoon dried thyme
2 tablespoons honey


1 To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
2 Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
3 Remove pork from brine, then discard brine. Rinse and pat dry the pork.
4 Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
5 To Make the Rub: In a medium bowl, mix together the mace, 1/4 cup garlic powder, 1/4 cup onion powder, paprika, sage, thyme and honey.
6 Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
7 Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.

Smaller butt can be used, proportionally adjust brine and rub. Smoke time will be 4-6 hours for a 5lb butt.

Excellent