Competition Style Pork Butt For Smoker
From redkitchen 16 years ago
- 10-80 minutes to make
- Serves 6
If your into using a smoker, then you are gonna love this recipe. I have the recipe to make your own injectable spice as well. This will literally fall apart when done. You could go the extra step and make barbecue pulled pork sandwiches, all it needs is the sauce. Read more This is a favorite for 4th of July. We usually start this on the evening of the 3rd., let it smoke all night and the rest of the morning.....it's ready for Freddy by noon on the 4th. See less
Ingredients
- 1 pork butt, bone in 6-9 pounds shopping list
- 1 cup of your favorite commercial or homemade dry BBQ rub shopping list
- apple and Hickory wood chips shopping list
- Optional: Injection mixture (recipe follows): shopping list
- 2 cups apple juice or cider shopping list
- 1/2 cup cider vinegar shopping list
- 1/2 cup water shopping list
- 1/4 cup worcestershire sauce shopping list
- 1/2 cup corn syrup shopping list
- 1 tsp. of the rub you use on the butt. shopping list
- Mix all ingredients together and heat over a low burner until the shopping list
- mixture is dissolved. Place in refrig to cool. Do NOT use hot liquid shopping list
- to inject in butt....(VERY painful) shopping list
How to make it
- Trim your butt of any excess fat. (I'm NOT talking aerobics classes)
- Mix all the dry ingredients together and apply the mixture to both sides of the meat. Allow to stand at room temp for 30 minutes before grilling
- Cover the butt evenly with the rub, work the rub until your butt looks a bit moist (no details PLEASE). Wrap the butt with cellophane and place back in the refrig for 4 hours
- Load the charcoal and wood chips in the smoker and get to approx. 230*. Place your butt on the cooking grid in the smoker (you can put a dish under the ham to catch dripping). You want to cook this with indirect heat, no flames allowed.
- Cook your butt on low and slow. Preferably for at least 18 hours. When your butt reaches the desired inner temp. 200*, pull off grill and double wrap in foil. Let butt rest for 30 minutes. The meat is so tender you can hand pull it off the bones....not to mention the wonderful cooked in flavor.
The Rating
Reviewed by 6 people-
I bet that would be painful but worth it!! Looks great to me; bookmarking as I type! 5
m2googee
in Tomball loved it
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Hey I'm a butt girl and this sounds teriffic!
High five from me!
raelene1951
in Brighton loved it
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Just ordered a smoker. This sounds great !! Thanks
sharyl4
in Mohave Valley loved it
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