Viking Range vcqs001ss ユーザーガイド

Notes:

7

Pork

Extra Gear A V-Rack with Drip Pan can be used to help cook your pork over indirect
heat and also to catch drippings, preventing flare-ups.

For the Rub
4 tablespoons paprika
4 tablespoons salt
3 tablespoons ground black pepper
4 tablespoons granulated sugar
4 tablespoons brown sugar
2 tablespoons ground dry mustard
1 tablespoon ground cayenne pepper
1 tablespoon granulated garlic or garlic powder

Other
1 6 to 8 pound pork Boston butt roast
1 handful apple wood of hickory chunks
Water

Combine rub ingredients in a bowl and massage half of the rub into the meat. Cover the
bowl with plastic wrap or store the remaining rub in a zip-top plastic bag. Place the pork
in a 2-gallon zip-top freezer bag and refrigerate overnight.

In the morning, massage the pork with the remaining rub and set aside at room temper-
ature while lighting your C

4

. Place the wood chunks in a bowl, cover with water and set

aside to soak.

Preheat C

4

to 200-220ºF  

Drain the wood chunks and sprinkle a few over the hot coals. Return rack to C

4

and add

pork. Close dome, adjust top damper almost completely closed and bottom damper
halfway closed. Smoke, keeping C

4

temperature between 200-250 degrees F, for 1 1/2

hours per pound – approximately 12 hours for a 7-pound Boston butt. Add a few addi-
tional wood chunks every hour. Pork is done when internal temperature registers 180-
200ºF on an instant-read or digital meat thermometer.

Remove pork from the smoker and cool at room temperature for 15 minutes, until meat
is cool enough to pull with your fingers. Shred or chop the meat and serve with your
favorite barbecue sauce.

Makes 8 to 10 servings

Document3  10/5/04  11:35 AM  Page 7