Quote:
Originally Posted by srvy
Standard pork butt dry rub.
1/2 cup dark brown sugar.
1/2 cup sweet paprika.
1/4 cup kosher salt.
1/4 cup chili powder.
1/4 cup dry mustard.
1 tablespoon freshly ground black pepper.
2 tablespoons Old Bay seasoning
1/2 teaspoon ground ginger.
To make it stick rub yellow mustard then heavily dust the butt wrap or place in large storage bag overnight in fridge. Smoke 225 to 250 fat side up till internal temp reaches minimum 165 and not more than 195. I usually go 175 to 180 so a bit of a crust and fat has all rendered. If you dont like the bark pull at 165 and enjoy.
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I usually go until it hits 195.