How to make it

  • In a larger mixing bowl add both brown and white sugars. Mix until well combine. Then add the rest of the dry ingredients in small batches until everything is well combined.
  • In a medium saucepan, combine all ingredients for the injection sauce over medium heat and bring to a simmer. Then let it cool down.
  • Inject pork butt or shoulder that is still in the cryowrap with 1 and a half pork injection sauce. This will help with sealing in the flavor.
  • Heat smoker to 250 degrees, using lump charcoal. When charcoal is almost white add mixture of apple wood and cherry wood chunks. You don't need to soak the chunks of wood unless you're using apple and cherry smoking chips.
  • Remove the cryowrap from the pork butt or shoulder. Spread rub evenly all over the pork. Saving some of the rub for later use.
  • Place pork in smoker and smoke for 3 hours. Checking often and add more wood to keep the cooking temp at 250.
  • After 3 hours transfer pork to one foil pan. Add remaining injection sauce too the pork in the pan. Cover with aluminum foil, and place back in smoker for 6 hours or until the internal temperature reads 205.
  • Once the cooking is done or the internal temperature reads 205. Take out of the smoker and let it rest for 10-15 minutes. Transfer to a new pan and start shredding the pork, while using gloves. Add some rub seasoning and juice from the other pan.
  • Once the pork is shredded serve with buns, your favorite BBQ sauce and enjoy.

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  • jett2whit 3 years ago
    Nothin' like a good butt rub! LOL - Thanks!
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