Recipe contributed by Editor-in-Chief J. Townsend
Many times, some of the most delicious flavors come from a combination of simple, high quality ingredients and careful preparation. This recipe is very simple, yet requires the utmost attention. I was recently turned on to Tacticalories spices by our Managing Editor, Kory, who has been using the products for some time now. My curiosity got the better of me so I put in an order for the Carving House Blend, which I thought would go best with the wild game or even hearty fish. On a warm Sunday afternoon, I prepared the wood in my smoker to put this seasoning to the test. I don’t think you are going to be disappointed when you try it out.
Smoked Pork Butt
Cooking Time: 1.5 hours/pound
Temperature: 250 degrees
- ½ cup Salt
- 2 quarts of water
- 1 cup of Tacticalories Carving House Blend
- ½ cup minced garlic
- ½ cup minced shallots
- ¼ cup olive or grapeseed oil
- ½ cup Worcestershire Sauce
- 1 Pork Butt
- Tin Foil
- Combine ½ cup salt and water. Heating water may make dissolving the salt easier. You will need enough of this brine to fully submerge the pork butt in the brine.
- Allow the brine to cool to room temperature.
- Place the pork butt in a container that will allow the brine to be added and to fully cover
- Pour the brine over the pork and refrigerate overnight.
- Fire up the smoker and get wood to a stable 250 degree heat
- Remove the pork butt from the brine and wash in fresh water to remove the majority of the salty residue.
- Season the pork butt with the Worcestershire Sauce
- Rub the garlic, shallots, and Tacticalories Carving House Blend onto all sides of the pork butt.
- Wrap in tin foil and place on the smoker
- Cook the first half of the time with the foil on then remove for the second half
- Cook until the internal temperature reaches 145 degrees
- Remove from the smoker and let rest for 5 minutes before slicing
- You can serve the meat sliced, chopped, or pulled