||Place all the rub ingredients in a mixing bowl, apply to the meat and refrigerate for 6 hours.
||Place the meat in a 100°C degree smoker for ½ an hour.
||Place the meat in a large pan.
||Cover with marinade half way, cover with lid or aluminium foil. Place in 90C degree oven for 3 hours.
||When the meat is very tender remove from the tray. Mix the remaining juice with ketchup and reduce by half to generate a medium consistence glaze. Add soft butter at the end to bind. Keep warm.
||Mix some of the glaze with the meat and place in very hot oven for few minutes to allow the glaze to glue on the meat, garnish and serve.