Best 2 Five Hour Smoked Pork Butt Recipes
Indulge in the delectable flavors of a succulent smoked pork butt, slow-cooked to perfection over five hours. This classic barbecue dish, also known as pulled pork, is a symphony of smoky, tender, and juicy meat that will tantalize your taste buds. Whether you prefer a traditional dry rub or a flavorful marinade, our collection of recipes offers a variety of options to suit your preferences. From classic Southern-style pulled pork to unique and innovative flavor combinations, our recipes cater to every palate. So, fire up your smoker, gather your friends and family, and prepare for a feast that will leave you craving for more.
Here are our top 2 tried and tested recipes!
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
SMOKED PORK BUTT
Steps:
- Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt all over the meat, making sure to evenly coat the entire pork butt, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate.
- Preheat a grill or smoker to 300 degrees F.
- Place the pork butt on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving.
- Combine the granulated sugar, salt, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended.
Tips for Smoking a Perfect Pork Butt:
- Choose the right cut of meat: Look for a pork butt, also known as a Boston butt, that is well-marbled with fat. This will help keep the meat moist and flavorful during the long smoking process.
- Trim the pork butt: Remove any excess fat from the pork butt, leaving a thin layer of fat on the outside. This will help the rub adhere to the meat and prevent the fat from burning during smoking.
- Make a flavorful rub: Combine a variety of spices and herbs to create a rub that will enhance the flavor of the pork butt. Some popular ingredients include brown sugar, paprika, garlic powder, onion powder, and chili powder.
- Apply the rub to the pork butt: Rub the pork butt all over with the prepared rub, making sure to get into all the nooks and crannies. Let the pork butt rest for at least 30 minutes, or up to overnight, to allow the rub to penetrate the meat.
- Set up your smoker: Prepare your smoker according to the manufacturer's instructions and preheat it to 225 degrees Fahrenheit.
- Smoke the pork butt: Place the pork butt in the smoker and cook it for 6-8 hours, or until the internal temperature reaches 200 degrees Fahrenheit. Monitor the smoker's temperature throughout the cooking process and adjust the vents as needed to maintain a consistent temperature.
- Let the pork butt rest: Once the pork butt is cooked, remove it from the smoker and let it rest for at least 30 minutes before pulling or slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Smoking a pork butt is a great way to create a delicious and flavorful meal. By following these tips, you can ensure that your pork butt turns out perfect every time. So fire up your smoker and get ready to enjoy some amazing smoked pork butt!
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