butt. (less fat) Smoker at 250-275° using hickory wood for smoke. Smoked until internal temp was 190°. covered with foil for about an hour. Total cook time was 6 hours. I tried some new rub. The recipe for the rub comes from a book by
Cheryl and Bill Jamison "Smoke And Spice"
Here is the recipe: Says chicken rub although it does work super on chicken it also worked really good on the pork. Thanks Bill
This is a great all purpose poultry rub. It works well on grilled chicken wings or even deep fried turkey. Use Hungarian Paprika if you can find it because it has a much richer, sweeter flavor.
Yield: Makes about 2 cups
· 3/4 cup paprika (Hungarian if you have it)
· 1/4 cup black pepper, freshly ground
· 1/4 cup celery salt
· 1/4 cup sugar
· 2 tablespoons onion powder
· 2 tablespoons dry mustard
· 2 teaspoons cayenne
· 2 tablespoons lemon zest
Mix everything together. Store in an air tight container in the refrigerator. Lasts for about 4 to 5 months.
Looked and taste Great: