Post by strippitman on Mar 10, 2010 15:47:10 GMT -5
First of all you need to assemble your rub. I usually double or triple this rub recipe when I make it so I always have some on hand because it is soooo good. I use it ribs and poultry as well.
The rub:
1 cup brown suger
1/2 cup granulated garlic
1/2 cup kosher or sea salt
2 TBSP. granulated onion
1 TBSP. dry ground mustard
1 TBSP. creole seasoning
1 TBSP. chili powder
1 TBSP. cayenne pepper
1 TBSP. ground cumin
1 TBSP. black pepper
Combine all ingredients and store in an airtight container. Begin by sprinkling meat with the rub and massage it deeply into the meat. Wrap tightly with plastic wrap and allow to chill overnight.
Next day:
Take meat out of fridge and allow 30-45 to get to room temp. Begin preparing smoker and get it til maintains about 225 degrees. Place meat on smoker fat side down. It will take approx. 1 1/2 hrs. per pound to smoke (depending on how many times you open the lid). Everytime you wood chips are added, spritz meat with apple juice.
With about 2 hrs remaining remove meat from smoker and place on heavy duty aluminum foil. Spritz generously with apple juice and then wrap tightly in foil and place back in smoker. Place a thermometer in the meat and when it reads at least 160 degrees it is ready. Some people recommend leaving it on until 190 degrees but I feel this causes it to get too dry.
Set it on cutting board and pull apart and enjoy. Let me know how it went!
The rub:
1 cup brown suger
1/2 cup granulated garlic
1/2 cup kosher or sea salt
2 TBSP. granulated onion
1 TBSP. dry ground mustard
1 TBSP. creole seasoning
1 TBSP. chili powder
1 TBSP. cayenne pepper
1 TBSP. ground cumin
1 TBSP. black pepper
Combine all ingredients and store in an airtight container. Begin by sprinkling meat with the rub and massage it deeply into the meat. Wrap tightly with plastic wrap and allow to chill overnight.
Next day:
Take meat out of fridge and allow 30-45 to get to room temp. Begin preparing smoker and get it til maintains about 225 degrees. Place meat on smoker fat side down. It will take approx. 1 1/2 hrs. per pound to smoke (depending on how many times you open the lid). Everytime you wood chips are added, spritz meat with apple juice.
With about 2 hrs remaining remove meat from smoker and place on heavy duty aluminum foil. Spritz generously with apple juice and then wrap tightly in foil and place back in smoker. Place a thermometer in the meat and when it reads at least 160 degrees it is ready. Some people recommend leaving it on until 190 degrees but I feel this causes it to get too dry.
Set it on cutting board and pull apart and enjoy. Let me know how it went!
), but I followed it pretty close and it ended up pretty darn good. I picked up a Cajun Injector at Bass Pro last week and used that(Creole-Butter flavor) injected and then coated the butt with this at the end of cooking when it was covered with foil. I smoked it over apple wood. 
Just another night at work for me and Monty will be back here again bright and early. 
