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TK’s Memorial Day Smoked Pork Pig BBQ

May 30, 2011


6-Pound pork butt
2 tablespoons salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
2 tablespoons ground mustard
1/4 cup paprika
6 cans of beer.

Mix all that stuff together in a bowl. Brush the entire butt with a nice coating molasses, then use your fingers to spread the prepared rub, covering the entirely butt liberally. Let it sit, uncovered, for about an hour.

Soak some hickory chips in cold water until your fire is ready.

Start your fire. I use plain old charcoal and when it’s ashes over with some hot coals, add the soaked chips. Put one gallon of water and one can of beer in your water pan.

Add your meat, and smoke for about 1.25 hours per pound of meat, but 7 hours ought to be plenty.

Drink the other 5 cans of beer.


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