Smoked Pork Butt

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AuthorChristie
RatingDifficultyIntermediate

Learn the temps and techniques to foolproof smoked pork butt.

Smoked Pork Butt

Yields1 Serving
Prep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins

 1 pork butt (pork shoulder)
 your favorite bbq rub
 apple juice

1

Trim the pork butt. (We recommend following this method from All Things BBQ)

2

Liberally season your pork butt with your favorite rub.

3

Place the butt in an aluminum pan. Inject it with apple juice.

4

Heat your smoker to 250 degrees with hickory and apple chips or pellets.

5

Place the pan of pork on the heated grill. Mop every hour with the drippings collected in the pan.

6

When 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).

7

Cover the pan and continue smoking the rest of the pork, until the internal temperature reaches 205 degrees. Let it rest for 45 minutes.

8

Pull the pork and mix it with the juices in the pan and more seasoning.

9

Slice the money muscle and season.

TIPS

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.

Ingredients

 1 pork butt (pork shoulder)
 your favorite bbq rub
 apple juice

Directions

1

Trim the pork butt. (We recommend following this method from All Things BBQ)

2

Liberally season your pork butt with your favorite rub.

3

Place the butt in an aluminum pan. Inject it with apple juice.

4

Heat your smoker to 250 degrees with hickory and apple chips or pellets.

5

Place the pan of pork on the heated grill. Mop every hour with the drippings collected in the pan.

6

When 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).

7

Cover the pan and continue smoking the rest of the pork, until the internal temperature reaches 205 degrees. Let it rest for 45 minutes.

8

Pull the pork and mix it with the juices in the pan and more seasoning.

9

Slice the money muscle and season.

Smoked Pork Butt
2017-11-03T13:06:55+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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