Ingredients

How to make it

  • Trim your butt of any excess fat. (I'm NOT talking aerobics classes)
  • Mix all the dry ingredients together and apply the mixture to both sides of the meat. Allow to stand at room temp for 30 minutes before grilling
  • Cover the butt evenly with the rub, work the rub until your butt looks a bit moist (no details PLEASE). Wrap the butt with cellophane and place back in the refrig for 4 hours
  • Load the charcoal and wood chips in the smoker and get to approx. 230*. Place your butt on the cooking grid in the smoker (you can put a dish under the ham to catch dripping). You want to cook this with indirect heat, no flames allowed.
  • Cook your butt on low and slow. Preferably for at least 18 hours. When your butt reaches the desired inner temp. 200*, pull off grill and double wrap in foil. Let butt rest for 30 minutes. The meat is so tender you can hand pull it off the bones....not to mention the wonderful cooked in flavor.

Reviews & Comments 7

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    " It was excellent "
    windy1950 ate it and said...
    Hahahaha!! Makes me think of that little rap ditty... "I like big butts and I cannot lie..."

    Sounds mahhhhvelus! ^5
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  • mimi51 4 years ago
    Sounds delish!
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    " It was excellent "
    notyourmomma ate it and said...
    Lovely, can't wait til I get a new smoker to give this version a trial run.
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    " It was excellent "
    knwalter ate it and said...
    Awesome! My butt will never be the same!
    :0)
    KW
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    " It was excellent "
    sharyl4 ate it and said...
    Just ordered a smoker. This sounds great !! Thanks
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    " It was excellent "
    raelene1951 ate it and said...
    Hey I'm a butt girl and this sounds teriffic!
    High five from me!
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    " It was excellent "
    m2googee ate it and said...
    I bet that would be painful but worth it!! Looks great to me; bookmarking as I type! 5
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