Description

ATK

Ingredients

1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

Directions

1- Mix all spicy chili rub ingredients in small bowl, set aside. 2 Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For strong flavor, the roast can be refrigerated for up to 3 days.) 3- At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let it come to room temperature. Soak 4 (3-inch) wood chunks in cold water to cover for 1 hour and drain. Meanwhile, light a large chimney starter fille a bit less than halfway with charcoal briquettes (about 2 1/2 quarts, or about 40 briquettes), and burn until all the charcoal is covered with a layer of fine gray ash.