It's time to reward yourself with some "GOOD EATS"

Saturday, June 8, 2013

Smoked Pork (again)

Well was gonna smoke another Pork Butt, though as it turned out the choice from the freezer was a fresh picnic ham. So I says what the heck, I am here and so is the meat. It turned out a Little dryer than a pork
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
Chicken Rub

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:

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