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Smoking Recipes
"CERTIFIED" PORK BUTT
A great pork butt recipe perfect for beginners and pitmasters alike. This slow smoked pork butt recipe is
great shredded and piled high with coleslaw for a sandwich or eaten on it's own straight out of the pan!
Ingredients:
2 Pork Butts (6-10 lbs. each)
Apple juice
Your favorite rub/seasoning
Mustard
Preparing the Meat:
1. Remove the pork butt from the plastic wrap &
pat dry using a paper towel.
Tip: Choose a pork butt with a full fat cap.
This helps the meat while it's smoking for a long
period of time.
2. Trim the excess fat that is loose and pulls up
easily. Score the fat cap 1/8 to 1/4-inch-deep
diagonally, spaced out 1/2 to 1 inch apart.
Tip: Scoring the meat allows the seasoning
and smoke to penetrate into the pork butt.
3. Fill the marinade injector with apple juice and
inject into the top and sides of the meat.
4. Spread a coating of mustard using a basting
brush all over the pork butt.
5. Tip: This allows the rub to stick to the pork butt.
6. Generously season the pork butt on all sides
with your favorite rub.
Tip: After seasoning, wrap in Saran Wrap
and store in the refrigerator overnight
or 8-10 hours. This allows the rubs to
penetrate and apple juice to tenderize the
pork butt.
Cooking Directions:
1. Ignite charcoal and preheat the smoker to
225°F.
2. Add boiling water to the drip pan and place
under the grill grate.
Tip: This will add moisture for the cook and
collect the drippings .
3. Smoke the pork butts for 2 hours per pound
at 225°F, until the meat reaches an internal
temperature of 160°F.
Tip: Maintain a 225°F temperature, check
fire hourly or when needed. Also spritz
with apple juice every time you add fuel
to your fire. Spritzing adds moisture and
flavor. It prevents the pork butt from drying
out and helps to create the bark. Monitor
the temperature using a folding probe
thermometer and/or remote thermometer.
4. Remove the pork butts from the smoker and
double wrap in foil. Before closing the wrap,
add 1 Cup of apple juice and 1 stick of butter
for each pork butt, more seasoning and BBQ
sauce, to taste.
5. Place back in the smoker and cook until the
pork butt reaches an internal temperature of
199°F, then remove from the smoker.
Tip: Wrap pork butt in a large towel and
place in a cooler or just set to the side for
a minimum of 1-2 hours for resting. This
allows the meat to cook down and stop
cooking and is a major key in the process.
6. After resting, remove the towel and foil. Pull
apart the pork using two forks or meat claws.
Make pulled pork sandwiches and endless pulled
pork dishes. Enjoy!
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