Description
I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It’s the hit of any BBQ!!
Ingredients
- 1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 ½ cups white sugar
- 1 tablespoon cayenne pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 gallon water
- 10 pounds pork butt roast
- 2 tablespoons ground mace
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 2 tablespoons honey
Instructions
- To Make the Brine: In a medium bowl
- combine curing mixture
- sugar
- pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
- Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
- Remove pork from brine
- then discard brine. Rinse and pat dry the pork.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- To Make the Rub: In a medium bowl
- mix together the mace
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- paprika
- sage
- thyme and honey.
- Evenly coat the pork with the rub and work 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 12 hours.
Prep Time: 30 mins
Cook Time: 12 hrs
Total Time: 1 week
Servings: 30