(1/2) Cup Kosher salt
(1/2) Cup Sweet Paprika
(1/4) Cup Cane Sugar
(1) TBS Ground Mustard Seed
(2) tsp Fresh Ground Black Pepper
(1) tsp Ground Celery Seed
(1) tsp Garlic Powder
(1) tsp Onion Powder
1/4) tsp Ancho Chile Powder
(1/2) tsp Cumin
Mix all ingredients, use 1/2 recipe for each pork Butt. (6-7lb.)
Smoker Temp: 250 degrees
Wrap Butts: 175 degrees
Finish Temperature: 205 degrees
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