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OPERATING INSTRUCTIONS(CONTINUED)
"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:
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
2 Pork Butts
seasoning and smoke to penetrate
(6-10 lbs.
into the pork butt.
each)
3. Fill the marinade injector with
Apple juice
apple juice and inject into the
Your
top and sides of the meat.
favorite rub/
4. Spread a coating of mustard
seasoning
using a basting brush all over
Mustard
the pork butt.
Tip: This allows the rub to stick to
the pork butt.
5. Generously season the pork butt
on all sides with your favorite
rub.
6. 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.
BRISKET
The brisket recipe is a traditional take on the smoked classic, promising tender, smoky results.
Ingredients:
10 ½ lb. beef brisket
½ Cup paprika
¼ Cup packed light brown sugar
3 Tbsp. salt
3 Tbsp. coarse black pepper
3 Tbsp. Chili powder
Apple juice
Water
SMOKED MAC AND CHEESE
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.
7. Make pulled pork sandwiches and endless pulled pork dishes.
Enjoy!
Instructions:
1. Using a sharp knife, trim the fat from the brisket leaving an even, thin
layer on the top..
2. In a medium bowl, combine paprika, light brown sugar, Chili powder,
salt and pepper and mix well to make rub seasoning. Using your
hands, or a shaker, generously apply rub all over.
3. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
4. When setting up the grill, add wood chips/chunks to charcoal and add
Smokin' Stone with an aluminum pan on top. Pour apple juice and
water into the pan, about halfway full. Place a temperature probe at
grate level and heat grill to 220°F.
5. Place brisket on grates, fat side up, and allow to smoke for 5 hours.
After 5 hours, wrap the brisket in butcher paper and return to grill at
220°F. Brisket is done when the internal temperature reaches 195°F.
Allow the brisket to rest for 1 hour.
6. Slice, serve and enjoy!
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