Smoked Pork Butt Recipe

Smoked Pork Butt Recipe

This Smoked Pork Butt Recipe will help you to smoke foolproof pork butt/ shoulder. The meat is moist, has a nice bark and is well flavored by the pecan and cherry wood chips. Cooking times will vary, but it’s best to estimate 1.5 to 2 hours per pound (ours was done in 1.5 hours per pound).

This recipe is property of GreatChefRecipes.com

Ingredients:
8 pound bone-in pork butt/ shoulder
5 tablespoons jarred yellow mustard
Dry Rub
Pecan and Cherry woodchips
Aluminum foil

Directions:
1. Rinse pork butt/ shoulder and dry with paper towels.
2. You want to keep the fat cap on the pork butt/ shoulder, but if it’s excessive, trim it down a bit.
3. Coat the pork butt/ shoulder with mustard.
4. Coat the pork butt/ shoulder with the dry rub, put in a container and seal with plastic wrap. Refrigerate for 8-24 hours.
5. Soak wood chips, use 70% cherry and 30% pecan.
6. Fill the water pan with water or apple juice and turn on the smoker. Let it heat until a temperature of 250F.
8. Take the pork out of the refrigerator during this time.
9. Fill a spray bottle with a 1:1 ratio of apple juice and apple cider vinegar and set aside.
10. For the first 4-hours, spray the pork shoulder each hour.
11. Smoke the pork butt/ shoulder until it reaches an internal temperature of 160-170 degrees Fahrenheit.
12. Wrap pork butt/ shoulder tightly in unwaxed butcher’s paper and place back on smoker; you can also use aluminum foil but we recommend butcher’s paper. (This is when the ‘stall’ occurs.)
13. Once the pork butt/ shoulder reaches an internal temperature of 195 degree Fahrenheit, take the meat off of the smoker, keeping it wrapped in the butcher’s paper or aluminum foil, put it in a cooler or unheated oven for 1-2-hours to ‘sweat’.
14. Serve and eat! (You can use the leftover spray/ mopping sauce to keep your meat moist.)

Some Additional Tips
1. Only add one handful of wood chips each hour, until you wrap the pork in aluminum foil. At that time there is no need to keep adding woodchips.
2. After 3-4 hours of cooking, check the water pan. You want to make sure that there is still plenty of water in the pan. If it dries out, the pork will cook too fast and be very dry. You want to keep the meat as moist as possible.
3. Serve with BBQ sauce.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

White Zinfandel
This Smoked Pork Butt recipe produces flavorful melt in your mouth meat. While a beer goes great with BBQ, I do like a White Zinfandel as well. I like a chilled wine and the strawberry nuances of a White Zinfandel goes great with pork. Follow the link to our wine review site to find our favorite White Zinfandel wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!