Nah...no secret (2 days for me prep time)...I did 40lbs of this for a party some yrs ago...10-12 hours
I cooked it....... for 8-12 people ..depends on the size of the crowd....(use the spices you like)
let it cool...(use gloves to dismiss the fat you don't want)...
add more of YOUR best and/or favorite spices...
frig it..next morning...
slow cook.. crock pot w/ the shread...and add what you want..5 or more hours
the work is done...enjoy..
remember...make it HOW YOU want it ...
enjoy
I cooked it....... for 8-12 people ..depends on the size of the crowd....(use the spices you like)
let it cool...(use gloves to dismiss the fat you don't want)...
add more of YOUR best and/or favorite spices...
frig it..next morning...
slow cook.. crock pot w/ the shread...and add what you want..5 or more hours
the work is done...enjoy..
remember...make it HOW YOU want it ...
enjoy
I always rub mine with yellow mustard then rub with dry seasonings. The mustard helps the rub stick. In my rub I use lots of brown sugar and a little of garlic salt, onion powder, black pepper, paprika. I let it sit in the rub for 12-24 hours. Then, I smoke with hickory and apple mixed at 225 for 14-16 hours, depending on the size of it. I have a spray bottle with 1/4 oil and 3/4 apple cider and spray every hour or so for the first 6-7. This keeps the outside bark moist and takes a little off the smoke. After about 7-8 hours, I wrap the butt in foil and smoke the rest of the way wrapped. I think the meat is more moist that way. Lastly, I make a finishing sauce with 1/2 apple cider and 1/2 apple cider vinegar, brown sugar and mustard powder. I heat the finishing sauce on the stove and simmer for 20 minutes or so. Once the pork is done, I shred it and pour the sauce on it until the meat is flavored but you don't want it drenched. I eat it plain from there. Ive just played with the amounts to what i like and never measure, but thats what i do. Anyway, good luck. Enjoy some beers in the smoke.
For future reference here's a rub I use often on butt and ribs.
!/4 C paprika
1/4 C brown sugar
1/4 C coarse salt
2 Tbsp dry mustard
2 Tbsp cumin
2 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp cayenne pepper
1 Tbsp granulated garlic or garlic powder
I rub it in generously, wrap the butt, put her in a ziploc in the fridge for at least 12 hours, fire up the smoker, cook it overnight and the next day around 225 to 250 for approx 14 hours. After she's done at 195 internal temp, I'll take it off and wrap in foil. Let it sit in a cooler from 1 to 5 hours. Make sure you line the bottom of your cooler with a cloth or towel to prevent heat damage. Pull and enjoy. I make a carolina red sauce to go with.
!/4 C paprika
1/4 C brown sugar
1/4 C coarse salt
2 Tbsp dry mustard
2 Tbsp cumin
2 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp cayenne pepper
1 Tbsp granulated garlic or garlic powder
I rub it in generously, wrap the butt, put her in a ziploc in the fridge for at least 12 hours, fire up the smoker, cook it overnight and the next day around 225 to 250 for approx 14 hours. After she's done at 195 internal temp, I'll take it off and wrap in foil. Let it sit in a cooler from 1 to 5 hours. Make sure you line the bottom of your cooler with a cloth or towel to prevent heat damage. Pull and enjoy. I make a carolina red sauce to go with.
damn.. we got some boys that know what they're doin in here.. one of my good buddies own a place called smokehouse foods.. i love the smoked wings he does. in fact i picked up 200 of them for my daughters h.s. grad party yesterday. they were gone in 20 minutes and their was a shitload of other food on the table..
