11 lb. Pork Butt with our signature dry rub: - Brown Sugar
- Cayenne Pepper
- Spanish Paprika
- Salt
- Pepper
- Chili Powder
- Garlic Powder
- Onion Powder
- Cumin
This dry rub will give the butt a nice dark exterior during the smoking process, and will keep the interior moist and juicy.
We smoked this butt at 225 degrees for 10 hours--we also mopped the butt every few hours with a mix of: Apple Juice, Apple Cider Vinegar and Hot Sauce.
We also ventured down the path of to make our version of a homemade crock pot pork and beans. Our first shot at this was good, but too spicy. We added pork belly, onions, and hot longs from the garden.
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