Learn the temps and techniques to foolproof smoked pork butt.
Prep: 30 mins
Cook: 8 hrs
1 pork butt (pork shoulder)
your favorite bbq rub
1Trim the pork butt. (We recommend following this method from All Things BBQ)
2Liberally season your pork butt with your favorite rub.
3Place the butt in an aluminum pan. Inject it with apple juice.
4Heat your smoker to 250 degrees with hickory and apple chips or pellets.
5Place the pan of pork on the heated grill. Mop every hour with the drippings collected in the pan.
6When the color is blackish-brown and the internal temperature is 180 degrees. Remove the "money muscle" from the butt. Wrap it in foil, and let it rest in a cooler (without ice).
7Cover the pan and continue smoking the rest of the pork, until the internal temperature reaches 205 degrees. Let it rest for 45 minutes.
8Pull the pork and mix it with the juices in the pan and more seasoning.
9Slice the money muscle and season.
This was smoked on a FireCraft Pellet-Q450™ Pellet Grill. Load the hopper with hickory wood pellets, set the temp to 250F, and follow the recipe. Place the meat probe in the pork and set the meat temp to 180. Once that temp is reached and you remove the "money muscle," set the meat probe temp to 205.