When your pork butt is shredded, gather your sauce and sides to build the ultimate barbecue sandwich.
Smoked Pork Butt
2015-05-20 19:43:10
Yield: 10 to 12 servings
Smoked Pork Butt
- Wood chips
- ½ cup Dry Rub
- 1 (10- to 11-pound) bone-in Boston butt
Dry Rub
- ½ cup paprika
- ¼ cup firmly packed light brown sugar
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 teaspoon celery salt
- ½ teaspoon ground red pepper
Pork Butt
- Soak wood chips in water at least 30 minutes.
- Preheat smoker to 225° to 250°. Sprinkle soaked wood chips over coals.
- Spread Dry Rub evenly over all sides of pork. Let stand at room temperature 30 minutes.
- Cook, with smoker lid closed, until a meat thermometer inserted in thickest portion reads 165°, approximately 5 hours. Remove pork from smoker, and wrap tightly in heavy-duty aluminum foil. Return pork to smoker, and cook, with smoker lid closed, until a meat thermometer inserted in thickest portion reads 190°, 4 to 5 hours more. Let stand 30 minutes. Shred pork, discarding fat.
Dry Rub
- In a small bowl, stir together all ingredients. Store in an airtight container up to 2 months.
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