Recipe

Competition Style Pork Butt For Smoker Recipe

Add Step-by-Step Photos	Redkitchen / All my dishes 1 year, 6 months ago 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 n... More Prep:15m Cook:1080m Servings:6	Redkitchen
	tender tender tender

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Ingredients

1 Pork butt, bone in 6-9 pounds

1 cup of your favorite commercial or homemade dry BBQ rub

Apple and Hickory wood chips

Optional: Injection mixture (recipe follows):

2 cups apple juice or cider

1/2 cup cider vinegar

1/2 cup water

1/4 cup worcestershire sauce

1/2 cup corn syrup

1 tsp. of the rub you use on the butt.

Mix all ingredients together and heat over a low burner until the

mixture is dissolved. Place in refrig to cool. Do NOT use hot liquid

to inject in butt....(VERY painful)

Directions

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.

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