Smoked Pork Butt
Nothing much beats a smoked pork butt
for good casual eating. This pork butt recipe has loads of flavor from a homemade pork rub seasoning. Then hickory smoke caresses the butt, turning it into one fine tasting piece of meat!
Pork butts have a lot of fat running through them, and on the surface. Trim the surface fat down before seasoning them, leaving 1/8th to 1/4 of an inch.
Pork Butt Recipe
The ingredients for this recipe are found in most kitchens, so chances are you already have them in yours. This recipe makes enough rub for a pair of 8 pound butts.
Spicy Pork Rub Recipe
1/2 cup paprika
1/3 cup black pepper
1/4 cup brown sugar
3 tablespoons salt
1 tablespoon mustard powder
1-1/2 teaspoons garlic powder
1 teaspoon (or to taste) powdered red pepper
Combine the ingredients. Break down any brown sugar lumps you may find.
Begin preparing the pork butts the day before you plan to smoke 'em. After they're trimmed, season each 8 pound butt with about 1/4 cup of the pork rub. Work it in with your hands, then place the butts in a covered container and refrigerate overnight. Rub another 1/4 cup on each butt right before you put them in the smoker.
Pork butts can take up to two hours per pound to smoke when cooking at 225°F. For a shorter cook time, up the temperature to 240 degrees. Baste the pork with vinegar based sauce
as it smokes to add flavor and to maintain a moist outer surface. The vinegar suace contains sugar, salt and some hot pepper heat. If you don't want the added heat, make the sauce without using the peppers.
The cooking time of this smoked pork recipe can be shortened by wrapping the meat in heavy duty foil after the first 3 hours of smoking. Monitor the internal temperature with a remote cooking thermometer
. When the internal temperature reaches 195 degrees, remove it from the smoker and let it rest for half an hour, wrapped in a heavy towel.
After that time your smoked pork butt will be tender, juicy and ready to shred to pieces...for making those great pulled pork sandwiches!
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