Rub the butt with a combo of paprika, chili powder, brown sugar, granulated garlic, kosher salt, cracked pepper, ground cumin, and cayenne pepper. I just eyeball it, but generally use heavier amounts of the things I listed first, and less amounts of each as you work down that list.

Smoke or grill indirect at around 225-250 degrees. Make sure any type of fat or a fat cap is on top so it melts down into the meat. Take off when it reaches an internal temp of around 190-200. Let rest for a few minutes then start pulling.

Also, if you do smoke it, you only need to do so for the first couple of hours - then can move to an indirect grill or even the oven. It won't pick up any more smoke flavor after the first few hours.

Have fun, it's about the easiest thing you can possibly smoke, so it's hard to screw up.

This post was edited on 2/4/13 at 4:00 pm

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Posted by Arkla Missy

Ark-La-Miss

Member since Jan 2013

10288 posts

Posted on 2/4/13 at 12:00 pm to NaturalBeam

This^^^ absolutely.

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Posted by JohnZeroQ

Pelicans of Lafourche

Member since Jan 2012

8516 posts

Posted on 2/4/13 at 3:56 pm to NaturalBeam

quote:
I crock potted some for yesterday

I find that if you don't smoke it there is too much grease if you just go straight to crock pot. Maybe it was a fattier pork roast not sure.
Smoke it a few hours, grill it(gree-ay) for a few mins, then let the crock pot or oven pull it apart IMO. Once in crock pot be sure and chop an onion and some fresh garlic...as with all roast good luck sleeping at night if it cooks over night. That smell is great

I go with a mix of salt, paprika, pepper,GARLIC, cumin, cayenne, brown sugar for my rub. Never tried adding chili powder. tread lightly with the cumin and cayenne obviously.

WIll do this again soon, then its pulled pork tacos. I hear about this often on here but have yet to try.

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