Smoked Pork Butt
Ingredients
The meat
-
6–7
pound
bone-in pork butt
The rub
-
2
teaspoon
smoked paprika
-
2
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
chili powder
-
½
teaspoon
ground cumin
-
⅛
teaspoon
cayenne pepper
-
1
tablespoon
brown sugar
-
to taste
fine salt and black pepper
The liquids
-
2
cup
apple juice
-
3
tablespoon
apple cider vinegar
Instructions
- Prepare the grill or smoker with wood pellets or soaked wood chips and preheat to 250℉.
- Pat the pork butt dry and let it sit at room temperature for 45 minutes.
- Mix the rub ingredients and apply it to the pork butt, rubbing it in gently.
- Place the pork butt on the grill/smoker with the fat cap facing up.
- Insert a temperature probe into the thickest part of the meat and set it to alarm at 160℉.
- Spray the pork with apple juice every hour until it reaches 160℉.
- Once at 160℉, wrap the pork in foil or place it in a Dutch oven, adding the remaining apple juice.
- Return the wrapped pork to the grill/smoker and set the probe to alarm at 205℉.
- When it reaches 205℉, remove it from the heat and let it rest for 45 minutes.
- Shred the meat after resting, discarding the fat cap, and mix in apple cider vinegar and season to taste.
Nutrition Facts (estimated)
Servings
10–12
Calories
276
Total fat
16g
Total carbohydrates
1g
Total protein
30g
Sodium
90mg
Cholesterol
100mg
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