Dry-Rubbed, Smoked Pulled Pork Butt
(courtesy of Jay Rathmann, owner, BJ’s Nevada Barbecue Co. in Sparks. Serves 10 to 12)
7- to 9-pound pork butt
1¾ cups Basic Barbecue Rub (see below)
Using shaker bottle or by hand, coat entire pork butt evenly with barbecue rub. Place pork butt in disposable 13-by-10-by-2.5-inch aluminum pan and set inside smoker. Smoke between 200 and 250 degrees F for 12 to 18 hours. Depending on type of smoker being used, covering pork butt with aluminum foil after 5 hours may help pork retain moisture and control amount of smoke put into meat. Alternatively, put pork butt in smoker for 4 to 5 hours, then place in oven at 225 degrees F with foil on top for remaining time. When bone pulls out of butt cleanly with little resistance, it is done.
Basic Barbecue Rub
(courtesy of Jay Rathmann, owner, BJ’s Nevada Barbecue Co. in Sparks)
1 cup brown sugar
1 cup white sugar
1 cup kosher or sea salt
¼ cup black pepper (16 mesh)
¼ cup smoked paprika
1 tablespoon granulated garlic
Place all ingredients in mixing bowl and whisk until combined.