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

Ingredients:

·                             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

Preparation:

Mix everything together. Store in an air tight container in the refrigerator. Lasts for about 4 to 5 months.

Looked and taste Great: