Pork Barrel BBQ Slow Smoked Pork Butt
A properly smoked pork butt is BBQ heaven and can feed an army. Whether you pull, slice or chop your pork butt it is sure to create a happy army of eaters!
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- Trim any loose pieces of fat or meat from the pork butt and wipe dry with a paper towel. Pour Pork Barrel BBQ Mustard BBQ Sauce on all sides of the pork butt except the fat cap and rub to cover the entire butt. Sprinkle the Pork Barrel BBQ All-American Spice Rub on all sides of the pork butt except the fat cap and rub into the meat covering the entire butt.
- Tightly wrap the seasoned pork butt in plastic wrap and place in a refrigerator or cooler for 8 hours.
- Preheat your smoker to 275° with charcoal, pellets or wood (a combination of hickory, oak and cherry). While the smoker is heating up remove the pork butts from the refrigerator or cooler and unwrap from the plastic wrap. Apply a light coat of Pork Barrel BBQ All-American Spice Rub on all sides of the pork butt previously rubbed and let rest at room temperature for 30 minutes.
- Fill a disposable aluminum pan halfway with water and place in the smoker to the side near the fire box or above the fire box on the grate below where the pork butt will sit.
- Put the pork butt on the smoker on the far side away from the fire box if cooking on a barrel smoker or on the top rack if cooking on a bullet smoker. Add several chunks of cherry wood to the fire. Cook for 6-8 hours, or until the pork butt reaches an internal temperature of 196° in its thickest part, spraying with apple juice every hour.
- Once the pork butt reaches 196° wrap in foil and let rest for 30 minutes before pulling, chopping or slicing. Serve on a bun with Pork Barrel BBQ Carolina Vinegar BBQ Sauce.
- 15 - 20 Sanwiches
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/