(WZZM) - Russ Shilander from Beechwood Inn and Catering on Douglas in Holland stops by to slow smoke a pork. He also gives tips on techniques for the rub and how to tell when the meat is done.
7-9 lb. pork butt
3/4cup brown sugar
1tbs chili powder
2tsp garlic powder
1tsp ground red pepper
1tbs kosher salt
Mix together and rub directly to pork covering entirely. Put pork on for indirect cooking preferred 200 degrees for 18-20 hours. May also do 250 degrees for 12 hours. Acheive internal temp of 190 degrees.
That is it majority of good results is based on technique for cooking and recognizing when done.