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16 servings
Ingredients:
7 pounds fresh pork butt roast 2 tablespoons ground New Mexico chile powder4 tablespoons packed brown sugar
Instructions:
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight.There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.Apply this liberally to the meat and rub it in with your fingers.Place a roasting rack in a drip pan and lay the meat on the rack.Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).
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