Smoked Pork Butt

Ingredients

Marinade Injection

• 3 Tablespoons Butter

• 3 Tablespoons Vegetable Oil

• 6 Tablespoons Apple Cider Vinegar

• 3 Tablespoons BBQ Rub

Kosher Salt

Yellow Mustard

No Salt Big Time BBQ Rub

Instructions

• 1. Trim excess fat from pork butt

  2. Lightly coat your butt with kosher salt and let sit while preparing the smoker

  3. Lightly coat your butt with mustard

  4. Apply rub all over your butt

     • Use at least 4 Tablespoons. You want a thick coating, but not so much it is "caking" on your butt.

  5. Add all marinade ingredients to a microwavable container and melt together. Let cool until it is only warm. Stir vigorously and strain before injecting in your butt.

     • Inject into the meatiest parts of your butt. Try to avoid the bone. Generally, you cannot over inject your butt, but be gentle as the marinade might shoot out of your butt back at you.

  6. Apply more rub to your butt after injecting if needed.

  7. Heat smoker to 225-250 degrees with plate setter for indirect cooking (your butt will love it).

  8. Add several big chunks of smoking wood (apple, pecan, mesquite, hickory) to fire and place your butt on the smoker.

  9. Maintain 225-250 degrees. Check your butt at 8 hours, but expect 10 hours to be needed depending on pork butt size and smoking conditions.

  10. Your butt's "bark" will start to crack when it becomes ready. Check the tenderness with a fork when you think it is ready. The meat should easily move and separate when you probe it with a fork. Final internal temperature should be over 190 degrees.

  11. Remove your butt from the heat, wrap with foil, and let rest for 1 hour before serving

  12. Pull apart your butt with meat claws (or 2 large forks) and serve.