How to Smoke a Pork Butt

 

 

 

 

 

 

 

How To Smoke A Pork Butt 

What is a pork butt?

 

Boston butt = Boston roast = pork butt roast = pork shoulder Boston butt = Boston-style shoulder = Boston shoulder = Boston-style butt = fresh pork butt   Notes:    Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts. This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it's marbled with enough fat to keep the meat moist while cooking.  You can buy it bone-in or boneless. For our application it is important to use the bone-in cut to insure the finished product will be moist and tender.

 

Buying a pork butt

Pork Butts can be purchased at any Schnucks, Dierbergs or Sam’s Club. It is important that when you choose a pork butt that it is WHOLE, if it is sliced you cannot smoke it. Also, make sure that it is a bone-in butt to insure a moist and tender finished product.  An average butt weighs about six pounds and that is what this recipe calls for. If you purchase a smaller or larger butt the cooking time will differ slightly.

The Tools

There are several items that are essential to smoking a great pork butt. Also, using these tools will make your experience both easy and fun.

Smoker: The main difference between most smokers is the type of fuel they use to heat and cook the meat. The most popular varieties are coal, propane and electric. I prefer to use electric because it offers a very consistent temperature without a lot of maintenance.

Injector: The injector is an easy way to add a lot of moisture and flavor to the meat before it is smoked.

Mop: The mop is used to baste the meat while inside the smoker. It helps add flavor and keeps the meat moist while smoking.

Wood Chips: The wood chips are best when soaked in water for at least an hour so that they will smoke longer. For the best results use the wood chips instead of the large chunks. The best type of wood is hickory or apple; try not to use mesquite because it has a much harsher flavor.

Day 1: Preparation

1. Make sure that you have everything from The Tools section.
2. Make the Dry Rub:

 1 and ¼ cup brown sugar

1/2 cup salt
1/3 cup black pepper
1/4 cup paprika
4 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon chili powder
3 teaspoon ground cumin
1 teaspoon ground sage
2 teaspoon cayenne pepper

1 tablespoon Lawry’s season salt

Whisk together all ingredients and set aside.

1. Make the Marinade for injection and basting:
1.  2 cup apple juice

½ cup apple cider vinegar

¼ cup orange juice

2 tablespoons Worcestershire sauce

1 tablespoons of the DRY RUB

2 tablespoons of honey

3 drops liquid smoke

Whisk together all ingredients and set aside.

1. Prepare the pork butt: inject, rub, refrigerate
1. Remove the pork butt from the package and place in one of the aluminum pans. On some pork butts there is a thick layer of fat on one side. If the butt you have has the layer of fat; remove most of it and try to leave a thin layer. The remaining fat will help keep the butt moist during smoking and can be removed after the butt is cooked.
2. Inject the pork butt with the marinade six times on the top and the bottom and three times on each side and twice on each end. Push the needle deep into the meat and then slowly push down the plunger. If you push the plunger down to fast it will create pressure and squirt out of the hole.

1. The Glue:  ½ cup yellow mustard and 1 tablespoon honey. Mix and set aside.
2. After the meat has been injected rub the entire surface of the pork butt with The Glue (use your hands).  The glue will help the dry rub stick to the meat and also add flavor.
3. Sprinkle half of the dry rub mixture over the entire pork butt.  It should be very well coated. If half over the mixture does not cover the meat adequately use the other half the mixture as needed. You are going to be repeating this step on Day 2: Time to smoke, so depending on the size of the pork butt you may need to make another half batch of the dry rub.
4. Wrap the dry rubbed pork butt tightly with plastic wrap several times.  Then wrap with aluminum foil and place in another aluminum pan.
5. Refrigerate the pork butt for 8-12 hours before smoking.
1. After the pork butt is in the refrigerator start soaking your wood chips so they will be ready for you when it is time to smoke.

Day 2: Time to Smoke

5:30 a.m.  Plug in the smokers electric element. Fill the smoker’s water bowl up with half hot water, half apple juice, roughly chopped medium sized onion and one sliced lemon.  This is also a good time to add some wood chips to the smoker. (Two or three handfuls)

5:45 a.m. Remove pork butt from refrigerator and unwrap. Then apply the remaining dry rub liberally to the meat.

6:00 a.m.  Remove the lid from the smoker and place the pork but on the grill rack with the side that has the thin layer of fat facing up.  Put the lid back on the smoker.

8:00 a.m.  Add two handfuls of woodchips.

10:00 a.m. Add two handfuls of woodchips and mop the meat lightly with the injection marinade.

12:00 p.m. Add two handfuls of woodchips and mop the meat lightly with the injection marinade.

2:00 p.m.  Add two handfuls of woodchips and mop the meat lightly with the injection marinade.

4:00 p.m. Add two handfuls of woodchips and mop the meat lightly with the injection marinade.

6:00 p.m.  Take the pork butt out of the smoker and let it rest in an aluminum pan for 30-45 minutes.

6:45 p.m.  Start shredding the pork with your hands or with two forks. Be careful the meat may still be hot. Remove large pieces of fat and gristly while you are shredding the butt.  After the pork butt is pulled add a quarter cup of the mopping liquid to the meat and mix thoroughly.

7:00 p.m.  Serve and enjoy