JC
The traditional Mexican pork carnitas calls for plenty of cumin and salt, then smoke for a good long time at low low temps. I really like that type of pork.
For the New Year, I'm taking a small ham butt and trimming most of the fat off, putting plenty of John Henry's Sugar Maple Rub on it, injecting it with chicken broth with some of the rub disolved in it and smoking it with apple wood for 4-5 hours at around 200F. That rub is made of salt, brown sugar, paprika, smoke flavor, garlic powder, onion powder, lemon oil, and "spices".
Tomorrow, I'm taking 14 lbs of USDA Prime rib roast and smoking it for at least 3 hrs at around 150-175F with a savory rub.
Last edited by Chuck H; 12/24/09 10:35 PM.
