Best 3 Simple Smoked Pork Butt Recipes
**Discover the Art of Simplicity: A Journey into the World of Smoked Pork Butt**
Embark on a culinary adventure with our comprehensive guide to smoked pork butt, where we unveil the secrets of creating tender, juicy, and flavorful smoked meat. From selecting the perfect cut of pork to mastering the art of smoking, our collection of recipes caters to various skill levels, ensuring a delightful experience for every home cook. Explore the classic Smoked Pork Butt recipe, where a combination of dry rub and slow cooking transforms a humble cut into a succulent delicacy. Elevate your culinary skills with our Brown Sugar Smoked Pork Butt, where the sweetness of brown sugar harmonizes with the smoky flavor, creating a tantalizing taste sensation. For those seeking a spicy kick, the Chipotle Honey Smoked Pork Butt delivers a perfect balance of heat and tang, sure to set your taste buds ablaze. And if you're looking for a unique twist, try our Caribbean Smoked Pork Butt, where a blend of Caribbean spices and citrus infuses the meat with an irresistible tropical flair. Each recipe is meticulously crafted to guide you through the entire process, from preparation to cooking and serving, ensuring a flawless outcome every time.
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 ON THE GRILL
Steps:
- For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
- For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use.
- Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further.
- Serve the pulled meat on the buns.
SIMPLE SMOKED PORK BUTT
I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.
Provided by France C
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 19h10m
Yield 20
Number Of Ingredients 4
Steps:
- Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
- Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
- Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg
Tips:
- Choose a pork butt that is at least 8 pounds. This will ensure that you have enough meat to feed a crowd.
- Trim any excess fat from the pork butt. This will help the meat to cook evenly.
- Rub the pork butt with your favorite BBQ rub. This will help to add flavor to the meat.
- Smoke the pork butt at a low temperature (around 225 degrees Fahrenheit) for 8-10 hours. This will allow the meat to cook slowly and evenly.
- Baste the pork butt with your favorite BBQ sauce or apple cider vinegar every few hours. This will help to keep the meat moist and flavorful.
- Once the pork butt is cooked, let it rest for at least 30 minutes before pulling it. This will allow the juices to redistribute throughout the meat.
Conclusion:
Smoked pork butt is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a backyard barbecue or a special occasion dinner. With a little planning and preparation, you can easily make smoked pork butt at home. So next time you are looking for a new recipe to try, give smoked pork butt a try. You won't be disappointed!
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