Smoked Pork Butt

pork butt

When your pork butt is shredded, gather your sauce and sides to build the ultimate barbecue sandwich.

Smoked Pork Butt
Yield: 10 to 12 servings
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Smoked Pork Butt
  1. Wood chips
  2. ½ cup Dry Rub
  3. 1 (10- to 11-pound) bone-in Boston butt
Dry Rub
  1. ½ cup paprika
  2. ¼ cup firmly packed light brown sugar
  3. 2 tablespoons salt
  4. 1 tablespoon garlic powder
  5. 1 tablespoon ground black pepper
  6. 1 teaspoon celery salt
  7. ½ teaspoon ground red pepper
Pork Butt
  1. Soak wood chips in water at least 30 minutes.
  2. Preheat smoker to 225° to 250°. Sprinkle soaked wood chips over coals.
  3. Spread Dry Rub evenly over all sides of pork. Let stand at room temperature 30 minutes.
  4. 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
  1. In a small bowl, stir together all ingredients. Store in an airtight container up to 2 months.
Taste of the South https://www.tasteofthesouthmagazine.com/

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