Smoke In Da Eye Smoked Pork Butt
April 4, 2014
The pork butt is one of those cuts that is relatively inexpensive but is oh so good when properly cooked low and slow. Here’s my “go to” recipe for smoked pork butt which uses a flavorful injection and dry rub seasoning to really take the pork to a new level. When preparing this recipe, be sure that the pork butt you purchase hasn’t been enhanced (sometimes labeled as “moist and tender) as it has already been injected with a salty mixture at the factory.
Smoked Pork Butt
1 12-16lb bone-in pork butt
¼ cup yellow mustard
BBQ dry rub seasoning (recipe follows)
Pork injection (recipe follows)
Preheat smoker to 225-250 degrees. Trim excess fat from the pork butt. Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold. Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning. Place the seasoned pork butt on the smoker, cover, and allow it to cook for approximately 1hour and 15 minutes per lb. until it reaches and internal temperature of 190 degrees or the shoulder blade bone pulls away cleanly from the meat. Remove pork butt from the smoker, pull or chop the meat, and serve with or without your favorite barbecue sauce.
32 ounces chicken stock
2 cups apple juice
1/4 cup apple cider vinegar
¼ cup of your favorite BBQ sauce
3 tbsp. BBQ dry rub seasoning (recipe follows)
2 tbsp. Worcestershire sauce
Combine all ingredients in a large saucepan and warm over medium heat until the dry rub seasoning has completely dissolved. Remove the injection liquid from the heat and refrigerate for 20-30 minutes until completely cooled.
Dry Rub Seasoning
1/2 cup Brownulated® light brown sugar
1/3 cup Kosher salt
3 tbsp. paprika
3 tbsp. onion powder
3 tbsp. garlic powder
2 tbsp. dried oregano
1 tbsp. ground cumin
1 tbsp. ground black pepper
Combine all ingredients in a small mixing bowl and set it aside until ready to use.