Smoked pork butt


  • 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


  • 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


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

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