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.
- ½ cup (70 g) Dad’s Dry Rub
- 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
How to Make It
- 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.