Coffee Rubbed Smoked Pork Butt
Julie Kohl
A savory, sweet and slightly spicy rub for smoked pork butt.
- 5-7 pound Boston butt or pork shoulder
- 2-4 cups leftover coffee
- 12- ounce beer of choice
- 4 tablespoons ground coffee
- 1/2 cup brown sugar
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon dried garlic
- 1/2 tablespoon cayenne pepper use less if you prefer less heat
- 1/2 tablespoon of salt
- 10-15 cranks of fresh ground black pepper
- Hickory or Pecan wood chunks for the smoker
Mix all of the dry ingredients in a small bowl until well combined. Gently rub over the entire surface of the pork butt. Place in a dish and cover with plastic wrap. Store in the fridge overnight.
Prep your smoker with hickory or pecan wood according to the manufacturer's directions. Set heat at 225 - 250 degrees. Place the pork butt directly on the shelf of the smoker attaching a meat thermometer if desired. Use the beer and leftover coffee in the water tray, refilling as needed.
The pork but will need to cook approximately 1.5 hours/pound at 225-250 degrees. When finished a 30-minute rest period is recommended before serving.