Pork Butt Barbecue

Pork Barbecue: You simply cannot be from the South and not have some barbecue recipe. Moderation is the key with meals like this; so enjoy the succulent, melt in your mouth pork in long drawn out bites. The pork butt is actually from the shoulder and my favorite barbecue cut

Pork BBQ

• 1 pork butt, 6-8 pounds
• Wild Game Brine (see recipe)
• Basic Pork Barbecue Rub (recipe follows)

 Basic Pork Barbecue Rub:

• 1 tsp cumin seed
• 1 tsp fennel seed
• 1 tsp coriander seed
• 1 tbsp Emeril Creole Spice
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp dried chipotle chile pepper

Place the pork butt in the wild game brine for 6-24 hours. Remove and pat dry. Combine the fresh cumin, fennel and coriander seed in a skillet and lightly toast. This helps bring out all the flavor and oils. Transfer the seeds to a spice grinder and grind. Mix in a bowl with all the other rub ingredients. Apply the rub generously to the pork butt. The butt often has a cap of fat on top. If so, I use a boning knife or other thin blade to cut the cap back about ¾ of the way so that there is a flap you can lift and see the surface of the meat. I place rub directly on the meat, put the cap in place and continue to cover all exposed surfaces. Set the smoker to about 210-215 degrees F, using hickory wood (or any other flavor you prefer). Smoke for 8-12 hours at this temperature. Check frequently so you make sure you have continuous smoke. If you have a regular charcoal grill, use as a smoker by placing the coals to ½ of the coal area. When the coals are hot add soaked wood. Place the butt over to the side with no direct heat. Use a thermometer to gauge and maintain appropriate heating if your grill doesn’t have one. The meat is ready when it easily pulls away from the bone. When done, remove from smoker, loosely cover with foil and allow it to rest for about an hour or two.