Dr. BBQ’s Big-Time Barbecue Rub

1/2 C. salt

1/2 C. Turbinado sugar

1/4 C. granulated brown sugar

1 T. granulated garlic

1 T. granulated onion

2 T. paprika

2 T. chili powder

2 T. freshly ground black pepper

2 tsp. cayenne

1 T. thyme leaves

1 T. ground cumin

1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

 

Leave butt untrimmed. Pack the rub on as heavily as possible onto the exposed meat areas. No need to season the fat cap. Return the pork butt to the refrigerator for at least a hal hour but up to 12 hours. Prepare the cooker for indirect cooking at 235-degrees, using hickory and cherry wood for flavor. Put the butt in fat side up. Cook for at least 10 hours before even peeking.  After that, check it every hour until it reaches an internal temperature of 190-degrees.  If the bone is sticking out and the meat feels soft, it is done. If it’s still a little tough, cook it a little longer, but not past 200-degrees. Take it out of the cooker and let it rest for one-half hour. Using big neoprene gloves or two forks, slide the fat cap off and discard it. Slide the bone out and discard it. Now, just work through the butt, shredding the good meat and discarding any fat. Toss the meat all together with a little more rub and serve.

 

Yield:

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