Refrigerate for 2 days. Prepare smoker and bring temperature up to 220 degrees. Pull pork butt from brine and rub the whole butt with Famous Dave’s Rib Rub. Place in smoker fat cap side up. Smoke for 4 hours. Remove from smoker and wrap in foil. Place back into smoker and smoke for additional 3 – 4 hours or until internal temperature is 185 degrees.
Combine brown sugar, paprika, salt, white sugar, garlic powder, onion powder, pepper, rosemary, cayenne powder and celery seed in a medium-size bowl. Mix with your fingers to break up any lumps. Set aside 2 tablespoons of the rub. Use the rest to season the pork butt on all sides.
Sep 13, 2021 · Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Add water to cover and add brown sugar. Cover pot and bring …Calories: 661
Preheat the smoker and set to 225 degrees F. Place meat in the smoker fat side up. Smoke the butt for about 8 hours. Around the 8 hour mark, carefully remove the …Estimated Reading Time: 8 mins
2 teaspoons coarse ground black pepper. 1 teaspoon garlic powder. 1 teaspoon lemon pepper seasoning. 1 teaspoon chili powder. 1/8 teaspoon ground red pepper. Combine the pork rub ingredients. Rub the yellow mustard onto the roast, then season all sides …
The cooking process is completely different. You now have two options. You can use foil or butcher paper to wrap the smoked pork tightly. Let it sit rest 20 minutes once you take it off the smoker. You can also thin down your glaze by mixing in two or three tablespoons of your drippings from the pan. When you smoke your pork slowly, the connective tissue and fat will soften and melt for tender and moist meat. Rich and Sassy Ranch Dressing. I like to use it because it helps the seasoning stick to the meat. Place back into smoker and smoke for additional 3 — 4 hours or until internal temperature is degrees. Your mixture is enough for two eight to 10 pound Boston butts. This is a normal occurrence when preparing pork shoulders. Your Final Reward You will enjoy a beautiful smoked pork butt simply by following the steps outlined above. Continue smoking the Boston Butt until its internal temperature reaches degrees. The pork just shreds apart after it's done, and the smoky flavor is incredible. If you open the door too often, your meat will not be as tender. The next step is to shred the pork before you freeze it to be able to flatten the bags in the freezer. Be extremely careful because your Boston butt will be incredibly hot. Be careful which wood you choose, and if you can, go for the fruit ones. I choose yellow mustard. Nutrition Serving: 4 oz Calories: kcal. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Nutrition Serving: g Calories: kcal. Brush your glaze all over your smoked pork butt before placing it back in your smoker for one hour at degrees Fahrenheit. About 30 minutes before the cooking time is up, add the whole potatoes. Full Nutrition. Grilled German Potato Salad. Share on twitter. Name First Last. There will be a lot of juices contained in the aluminum foil. Using a meat syringe, inject the meat with the brine every few inches. Rich and Sassy Chopped Cobb Salad. This is when the smoked pork shoulder becomes tender pulled pork, and with it, you can make delicious pulled pork sandwiches with some BBQ sauce. I choose to wrap. Let your pork sit for approximately thirty minutes or until it reaches room temperature. I use apple cider vinegar to spritz the meat because I like the hint of sweetness that the apple juice gives. This helps keep the meat tender and keeps a little extra moisture in. More Uses for Smoked or Fresh Pork Butt There are several recipes that use this particular cut of pork meat, such as glazed smoked pork butt. Seal your bags, put them over ice in your refrigerator and allow your pork to marinate for a minimum of four hours. Remove air from bag and seal. And after it's done, a resting period will make the butt more juicy and easier to shred. Did you make any changes or notes? A Boston butt is a pork shoulder, usually between six and eight pounds. A pork butt requires about 40 minutes per pound. You want the bone-in with a thick layer of fat on the top. I have used this recipe 5 or 6 times. Equipment Meat Injector. You will enjoy a beautiful smoked pork butt simply by following the steps outlined above. How to Smoke a Pork Butt Turn on your smoker , add your chosen wood and wait until the temperature reaches degrees Fahrenheit.
Smoking pork butts requires you to set aside a lot of time for it, ideally a day. I've been perfecting my smoked pork butt pork shoulder recipe for a decade. While they come from the same cut of meat, the pork butt sits a little higher and toward the back area, while the pork shoulder is further down towards the top of the leg. Apart from having different names, the shoulder can be cut boneless and bone-in. My preference is bone-in when it comes to smoking because it gives a more uniform shape. To make tender pork, start by setting the smoker to between and degrees Fahrenheit. You should have plenty of wood on hand, as you want there to be smoke for about 5 hours. Before you smoke a pork shoulder, trim the excess fat cap. I like to rub yellow mustard all over the pork. I like to use it because it helps the seasoning stick to the meat. I choose yellow mustard. I usually mix brown sugar, kosher salt, pepper, garlic powder, onion powder, chili powder, and paprika. The dry rub should have sugar and be a little savory. Make sure to wrap the meat in aluminum foil or plastic wrap after seasoning, and refrigerate overnight. Pro tip: Put a pot or a pan full of water next to the grate. This will make the meat moist and soft. I use apple cider vinegar to spritz the meat because I like the hint of sweetness that the apple juice gives. The sweat cools down the meat, which may result in little temperature change. Simply keep smoking. Once the sweat cooks out, the internal temperature of the Boston butt will start rising again. Note: When you smoke pork shoulder, the stall usually happens once the internal temperature reaches degrees F. To wrap or not to wrap is the eternal debate between cooks. I choose to wrap. You should have the pork wrapped 5 hours after smoking. By this time, the smoke will have gone as deep as it can go, and smoking the meat for longer without wrapping might create a bitter taste. You can use foil or butcher paper to wrap the smoked pork tightly. Spritz both the foil and the pork before wrapping it. Read More: When to Wrap a Brisket? Put the pork shoulder in the smoker at degrees F, and continue smoking until it reaches an internal temperature of degrees F [ 1 ]. To check if your pork is done, use an instant-read thermometer. Another test you can do is pull on the bone-in pork shoulder. If the bone slides out, the pork shoulder is done. Let the low and slow principles guide you. The resting time should be about an hour. Instead, put the wrapped smoked pork in the cooler, so the juices will soak back into the meat, and moisture and flavor can evenly distribute. Making smoked pulled pork includes using a fork or a different tool to pull the pork into strings. This is when the smoked pork shoulder becomes tender pulled pork, and with it, you can make delicious pulled pork sandwiches with some BBQ sauce. You can also go online and search for the best pulled pork recipe ideas, and surely you will find something for your taste buds. My go-to wood when making pulled pork is fruit, especially apple. Note: The kind of wood you use will likely depend on where you live. If another wood works for you, that's great. The most important thing is to wait until the smoked meats have completely cooled. The next step is to shred the pork before you freeze it to be able to flatten the bags in the freezer. I always use zip-top freezer bags and squeeze as much air as possible out of them. You can use a vacuum sealer if you have it or press the air out manually. The smoked pulled pork can stay in the fridge for up to 4 days and up to 6 weeks in a deep freeze [ 2 ]. It can be challenging to reheat pork butt without making it too dry. I place the unopened zip bag of smoked meat into boiling water and wait approximately 5 minutes for one portion. If your pork butt is bigger, place it in water for 10 minutes. Alternatively, you can also smoke the meat in a pellet smoker some more. Preheat the smoker, and add some apple juice to the pan. There are a few things to keep in mind. Be careful which wood you choose, and if you can, go for the fruit ones. Make sure to season and spritz your meat, and watch out for the stall.
I make pulled pork all the time. Smoked Pork Butt. We recommend using the thickest barbeque gloves you can find to remove your pork butt from the smoker and place it into an aluminum pan. It speeds up melting of the fat a bit, too. To check if your pork is done, use an instant-read thermometer. Make sure that it's clean after the previous BBQ session though! Close this dialog window View image. Prep Time 5 hrs. Smoked Pork Butt BrianPav. Its position at the shoulder means that it is a little tougher, but very flavorful. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. This adds a little extra crunch to the outside. The best way to smoke a perfect pork butt is by ensuring your temperature remains consistent. You can add barbeque sauce once you have placed your pork into a large bowl. Equipment Meat Injector. Download The App! The dry rub should have sugar and be a little savory. Trim some of the excess fat off the roast and score the remaining fat on top in a criss-cross pattern. When you smoke your pork slowly, the connective tissue and fat will soften and melt for tender and moist meat. Place a roasting rack in a drip pan and lay the meat on the rack. Sure, this will do. At this point, your pork will have received enough smoke. Doing this traps the moisture that would otherwise evaporate from the butt, which causes the meat temperature rise to stall. The smoke and time give this cut of pork tenderness, juiciness, and amazing flavor. The best final glaze is a barbeque sauce both sweet and spicy. Tips Use an all-purpose potato for this dish, such as Yukon Gold or white potatoes. I would smoke the pork until it reaches an internal temp. You can also go online and search for the best pulled pork recipe ideas, and surely you will find something for your taste buds. The best way to determine when your smoked pork butt is done is to use a meat thermometer to check the internal temperature. I use about lb pork butt and smoke atleast 10 hrs. Mix in a little Worcestershire sauce to a little extra tang. Brush your glaze all over your smoked pork butt before placing it back in your smoker for one hour at degrees Fahrenheit. Instead of corned beef brisket, however, this recipe features pork butt, offering a slightly different taste and texture. How to Smoke a Pork Butt. Nutrition Serving: 4 oz Calories: kcal. Drain off as much of the juice as you can prior to rewrapping your pork in the aluminum foil. Make certain your thermometer does not come in contact with the bone or it will produce a false reading. Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer. 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. This field is for validation purposes and should be left unchanged. Repeat the process until you have pulled the entire Boston butt. You can slice your smoked pork butt into thick and tender slices or make pulled pork for sandwiches. In this tried and true method, you pat dry the cut of meat and then liberally apply seasoning all around the outside. Try this recipe and you will be hooked on pulled pork. To prepare your Boston butt, trim off any excess fat. Pro tip- placing your meat fat side up ensures that all those juices move down over the meat instead of into the grill. Liberally coat the meat in dry rub by patting the mixture with handfuls of the seasoning. Note: The kind of wood you use will likely depend on where you live. Grillmaster University has a ton of bbq pork injection recipe ideas in case you were curious!
This smoked pork butt recipe with potatoes and cabbage can easily pass for Eastern European-style corned beef and cabbage with its mixture of sweet and savory flavors. Instead of corned beef brisket, however, this recipe features pork butt, offering a slightly different taste and texture. If you aren't familiar with a pork butt, this cut actually has nothing to do with the hindquarters of a pig. The butt refers to the butt of the upper shoulder the lower portion of the shoulder is the picnic. This cut is also known as Boston butt. If you happen to have leftovers, they can be turned into soup or another meal over noodles. Smoked pork butt is also a good candidate for a slow cooker or pressure cooker if you follow the manufacturer's directions. Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover pot and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours. A pork butt requires about 40 minutes per pound. Halfway through the cooking process after 1 hour , add the cabbage and peppercorns. Bring back to the boil, reduce the heat, and continue to simmer. About 30 minutes before the cooking time is up, add the whole potatoes. Return to the boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender. Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes. There are several recipes that use this particular cut of pork meat, such as glazed smoked pork butt. A simple glaze made with apricot preserves adds a touch of sweetness to this tender, juicy smoked pork shoulder. Enjoy it sliced with potatoes and veggies or shredded for sandwiches. In this recipe for fresh pork shoulder with vegetables , an unsmoked piece of pork butt is braised with turnips, sweet potatoes, and cabbage for a complete meal. And, of course, pork butt is perfect for pulled pork. It makes a great weekend meal with beans, potato salad or fries, and slaw. Recipe Tags:. Prep: 10 mins. Cook: 2 hrs. Total: 2 hrs 10 mins. Servings: 6 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients. Tips Use an all-purpose potato for this dish, such as Yukon Gold or white potatoes. Make some steamed carrots as a side dish. More Uses for Smoked or Fresh Pork Butt There are several recipes that use this particular cut of pork meat, such as glazed smoked pork butt. Recipe Tags: Potato smoked butt dinner eastern european. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe.