Recipe Contest

Charlie’s Smoked Pork Shoulder Butt

Be prepared to smoke this for around 15 hrs for a ten pounder on a slow heat. We are talking Q not grilling here.
First you need the smoker, butt, then a rub and Frank’s Red Hot sauce. But before you do all the prep work you need to do let that butt set out until it is room temperature. No cold meat on a grill or in the smoker.

You need a coffee grinder for this or use any of your own favorite rubs.
Ingredients for my rub:
1/2 C Hungarian Paprika (this will not burn and impart a bitter flavor like the one you usually use)
1/3 C brown sugar
3 T. garlic powder
3T onion powder
3T oregano
2T salt (your choice here, no iodine)
Grind this all together and it is ready.
1T cayenne
2 t dry mustard

Put this rub into a nice big glass shaker if you have one, you know the kind. Like the ones in an Italian restaurant that holds either cheese or hot pepper seeds. If not use a wire mesh strainer or a sifter.

Massage: Frank’s Red Hot

Have the pork on a clean surface fat side up. Salt and pepper it all over. Liberally massage Frank’s Red Hot all over the shoulder turning it over to fat side down and repeating the massage. It should have a nice coating of spice and herbs all reddish in color.

The Rub no Rub: fat side down now

Be liberal and shake/sprinkle the rub all over the Pork Shoulder, but do not rub it in. Turn it over so that the fat side is up and finish with a nice coating all around (now you see why you start fat side down), even the sides and ends. It is now ready for your smoker which should be smoking already at about 250 degrees, no more.
Place the meat into your smoker and keep it going with slow coals and use apple wood for the smoke. I keep a fire going in an outdoor stove beside the smoker and transfer the hot coals into the smoker with a little fireplce shovel as needed (you can also use a grill for this set real close by). That way I get no flame but control. I use a digital thermometer that will stay out of the fire while the probe is in the meat and the cord extends through a smoke hole to the readout. I want it to read at least 180 degrees but it takes hours to get it there for the best tender taste.
If you want to, smoke it for three hours minimum then transfer it uncovered into an oven at no more than 180 degrees for at least 12 hours for a ten pound Pork Shoulder Butt.
When you feel the meat is ready take it out and try to pull out the bone, if it comes out freely, the meat is ready. Cook for a bit more until it is tender enough. When you take it out you’ll think you burned it, but no you have not. It’s supposed to look like that and the smell will drive you crazy but don’t give in to it yet. Let it rest and I promise you, you will not be dissappointed.
Now, place that meat on some heavy aluminum foil and wrap it up tightly and place it in a cooler with a good blanket of towels for another eight hours. After this much needed rest it is ready to pull apart or slice thinly for some about to be very pleased guests at your table. This rest will impart the special flavors you desire.

Serve with your choice of BBQ sauces on the side, beer, some good slaw, pinto beans or red beans. Maybe macaroni salad and baked beans or whatever you choose, but the star of the meal will be Charlie’s Smoked Pork Shoulder Butt and you. You might want to have some Key Lime Pie to complete the meal with some Asti Spumante. Enjoy my friends.