Pork Butt – smoked
A true grilling classic
Smoked Pork Butt Ingredients:
- 1 – pork butt (shoulder) bone in approx. 4-5 pounds
- 13-16oz BBQ Sauce
- 32oz Apple Cider (for injection and spraying)
- 6-8oz Dry Rub (Your favorite course dry rub – we prefer Cindy Lynn’s Black Label)
Smoked Pork Butt Cooking Tools:
- Plastic Wrap or Large Zip Lock Bag
- Aluminum Foil
- Aluminum Foil Pan
- Wood Chips or Chunks (We use a mix of Apple and Cherry but Hickory is also a good option)
- Spray Bottle
Smoked Pork Butt Grilling Instructions:
Remove the pork butt from its packaging and rinse under cold water. Pat the butt dry with paper towels and place the butt in a large bowl or dish pan.
Mix 13oz of your favorite BBQ Sauce with an equal part of Apple Juice. Make sure you do not use a BBQ sauce with bits and pieces in it for it may not go through the injector.
Fill your injector with the BBQ sauce/apple juice mix and inject the pork butt in as many places as you can, the more the better. Try to inject into the butt in one place but move the needle in different directions without removing the needle. The less holes in the surface of the butt the better.
Once you have finished injecting the butt, rub the butt with your favorite dry rub, the courser the better, the butt can handle it.
Place the now rubbed butt into a big zip lock bag or wrap tightly with plastic wrap. Place the butt in the refrigerator to marinate for at least 6-8 hours.
Remove the butt from the refrigerator and let rest until close to room temperature. Never smoke, cook or grill cold meat.
Prepare your smoker to 225 to 250 degrees F and add the wood chunks to the lit charcoal. If using a smoker that uses wood chips, you will have to replace your wood chips regularly until the smoking phase is finished.
Unwrap the butt and place it in the smoker, skin side up, and smoke for 6 hours, making sure to spray the butt with apple juice every hour to keep it moist.
After the first six hours, remove the butt from the smoker, wrap in 2-3 layers of heavy-duty aluminum foil, and place the butt into an aluminum foil pan (with large sides to keep the juices from leaking out and putting your coals out). Place the butt back into the smoker for another 6 hours or until the internal temperature has reached 200 degrees F.
Remove the butt from the smoker and let it rest for approximately 15 minutes before pulling the meat. (Make sure to use thick rubber gloves or pulling claws when pulling the meat because it will still be very warm to touch.)