Pork

Pork Butt

  • Inject pork butt.  Injection varies based on your own flavor profiles.  I use an injection with apple juice, white wine vinegar and worcestershire sauce.  Let butt rest for about 30 minutes or so.
  • Lightly cover pork butt with yellow mustard.  Again, some people say yes to mustard, some no.  Again depends on the flavor you are looking for.  But it does help bind the rub to the butt.
  • Apply rub.  I use rub with a higher salt content and a lower sugar base.  With the length of the cook, sugar tends to burn or “blacken” the crust.  Salt is thought to be a good proponent for the ideal smoke ring.  But do not let rub rest too long on butt.  The salt can almost cure the pork and make a salty final product.
  • Set-up smoker at 225 degrees with cherry wood.
  • Every 2 hrs, baste pork butt.  I have tried several basting sauces, but the best I have found is from Malcom Reed of Killer Hogs at Howtobbqright.com .

16oz veggie oil
16oz cider vinegar
32 oz water
1 cup dry rub
2 tbs worcestershire sauce
2 tbs soy sauce

  • Around the 6 hr mark, check internal temperature.  When temperature reaches 165 degrees, it is time to wrap the pork butt.  One more good basting and refresh with more rub.  Wrap up tightly and place back on smoker.  Make use of an remote thermometer after wrapping so to limit the number of times smoker is opened.
  • At a temperature of 195 degrees, remove butt from cooker.  Move butt from foil with juices and re-wrap.  Store in hot box or dry cooler.
  • Prior to serving or turn-in, glaze with sauce and return to smoker for 30-45 minutes.  As always, careful not to burn the sauce.
  • Prepare as needed.

Competition BBQ Team