Ingredients

• pork butt
• red pepper
• black pepper
• allspice
• kosher salt
• Prague Powder#2 (curing salt)
• brown sugar
• smokey Chipotle rub
• bay leaves
• oregano
• basil
• ground cinnamon
• anise seeds

Process:

• Acquire pork butt (about 4 pounds)
• Grind red pepper, black pepper, allspice
• Rub spices into meat
• Let meat alone for 1 hour
• Prepare brine using 1/2 cup of brown sugar, 1/2 cup of kosher salt and bay leaves.
• Put meat into the brine, store it in fridge for 6 days
• On a day before smoking remove meat from brine, wash it in cold water
• Put the meat in fridge, on paper towels to let it dry overnight
• Smoke for 3.5 hours keeping temperature below 200F.
• Add wood chips, keep smoking for 30 minutes
• Wrap meat in aluminum foil and keep in smoker for another 4 hours
• Remove from smoker and let it rest for 15 minutes
• Slice and serve

Results

Date prepared 4/23/17-4/30/17