What's Cooking: Beechwood Inn in Holland

1:09 PM, Jun 21, 2013   |    comments
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(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.

Slow-smoked pork

7-9 lb. pork butt 

Indirect smoker/grill

For rub

3/4cup brown sugar

1tbs chili powder 

2tsp cumin

2tsp garlic powder

1tsp ground red pepper

1tbs kosher salt

3tbs paprika

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.

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