Print
sauced pork tubes, money muscle slices and pork chunks

Competition Pork Butt

All the basics to help you smoke competition pork butt, including trimming, injecting, rubbing, saucing and boxing. 

Course Main Course
Cuisine American
Keyword pork butt, pork shoulder
Prep Time 12 hours
Cook Time 6 hours
Servings 20
Author Christie Vanover

Ingredients

  • 10 lb pork butt
  • 1 1/2 cups apple juice
  • 1/3 cup Kosmos Q pork injection
  • rub
  • 3/4 cup apple juice
  • 3 tbsp worcestershire sauce
  • 1/2 cup brown butter
  • 8 pats butter
  • 1/3 cup honey
  • 2 cups barbecue sauce

Instructions

  1. Trim the pork butt by sculpting the money muscle, removing
    excess fat that is around it.

  2. Combine 1 1/2  cups apple juice and pork injection. About 12 hours before you’re ready to smoke the meat, inject the meat all over with the juice mixture. Pat dry.

  3. Add your favorite rub to all sides of the pork butt. Refrigerate overnight. 

  4. Heat your smoker to 275F degrees with charcoal and cherry and pecan wood chunks. 

  5. Add the pork butt to the smoker fat side down. Smoke for about 3 1/2 hours. 

  6. While the meat is smoking, combine 1/2 cup apple juice and Worcestershire sauce. 

  7. Once the meat has a nice mahogany bark, remove it from the smoker. Slice off the money muscle. 

  8. Place two large sheets of aluminum foil on the counter. Add a couple handfuls of brown sugar, 3 pats of butter and a few squeezes of honey. Place the butt on the ingredients, fat side up.

  9. Add brown sugar, 3 pats of butter and a few drizzles of honey to the top. 

  10. Fold up the edges and pour most of the apple juice mixture around the butt. Wrap up tightly. 

  11. Place two smaller sheets of foil on the counter. Add brown sugar, butter and honey. Place the money muscle on the foil cut side down. Top with brown sugar, butter and honey. 

  12. Fold up the edges of the foil, and add pour the remaining juice around the muscle. Wrap up tightly. 

  13. Place the wrapped meat back on the smoker. Remove once each reaches about 200F degrees. 

  14. Place in a hot hold for at least one hour. 

  15. Just before turn in, gently pour the jus from the foil into a gravy separator. Add the bottom portion of the jus to an aluminum pan, leaving the grease in the separator. 

  16. Slice the muscle into six pieces, pull the tubes and cut up the chunks. Add them all to the jus. 

  17. Place the slices and chunks on the cutting board and brush with sauce. Return to the smoker for 3-5 minutes. 

  18. Toss the tubes with sauce, and place in the box. 

  19. Add the chunks and muscle slices to the box. 

  20. Close the lid, and turn it into the judges.