Smoking Pork Butt
Everyone thinks that they know how to make the perfect smoked pork butt, but not everyone is doing it right way.There are techniques and steps to take in the smoking process to ensure that the end flavor is everything that it should be.
Servings: 1
Calories: 229kcal
Equipment
- Smoker
- Injection needle
- Wood chunks
- Good Thermometer
Ingredients
- Garlic
- Black pepper
- Chili powder (Optional)
- Apple juice or apple cider
- Soy sauce
- Beer (Optional)
- Brown sugar
- A dry rub of your choosing
Instructions
- With the ingredients mentioned above (except the wood chunks), you will want to combine them all together and have them ready for their first step: injecting the pork butt with the mixture.
- You can add other ingredients to your taste, like yellow mustard.
- You will want to allow the pork butt to soak up the juices for at least a few hours, although doing it for up to 12 hours is most definitely acceptable.
- Make sure to save some of the mop for later.
- Before you put your pork butt in the smoker, you will want to rub it with bbq rub.
- To help it to stick, you can mop it with the mixture that you made in the first step or you can use mustard.
- Make sure that you completely rub it with enough dry rub that will leave it covered in flavor.
- Make sure to save some for later, as you will want to reapply some rub at the end.
- To ensure that the pork butt cooks through and through without burning, you will want to set the temperature of your smoker to around 225 degrees f using wood chunks to get the perfect smoke flavor.
- You can use cherry wood or any other type that you prefer, but I like to use cherry.
- This part of the smoking process should take up to around 6 hours as you will want the inner temperature of the butt to be around 165 degrees f.
- The total time will depend on the amount of pound pork butt you're smoking.
- Make sure to check the temperature every couple of hours.
- Don't forget that you will need to mop the pork butt every couple of hours with the sauce that you prepared in the first step.
- Once the pork butt is at the desired temperature, you will want to pull it out of the smoker and mop the baste onto it and don't forget to add some more dry rub.
- After you are sure that it has been topped with enough baste and rub, close it up in aluminum foil and prepare to make it tender, baby.
- This part is important, as you will want to pay close attention to the temperature during the process as maintaining a steady temperature is what will result in the perfect tender pork, which is what smoking the pork butt correctly is all about.
- Use a good thermometer and finally, when you see the temperature up to about 185 degrees f or so, you will want to leave it for a while, until it finally reaches the glorious temperature of 195 degrees f.
- When it's at the internal temperature of 195 degrees f in the middle of the pork butt, that is when you are ready.
- Drain off excess oil, wrap it up and be prepared to eat it within the next new hours.
- While this isn't completely necessary, I like to heat it up before serving by adding one last baste and rub to ensure that the flavor is incredibly present.
Nutrition
Serving: 85g | Calories: 229kcal