Smoked Pork Butt
Smoked Pork Butt
Pork shoulder rubbed in a combination of dark brown sugar, paprika, garlic, ginger, and onion, slow smoked for hours and then finished with barbecue sauce.
INGREDIENTS
8-10 lb pork butt, boned, cleaned and trimmed Item #73338
4 fl-oz dark browns sugar
4 fl-oz natural sugar
2 fl-oz smoked paprika
1 fl-oz garlic powder
1 tablespoon ground black pepper
1 tablespoon ginger powder
1 tablespoon onion powder
8 fl-oz Sweet Baby Ray’s Original Barbecue Sauce Item #77437
DIRECTIONS
- Clean and pat dry with paper towels
- Trim fat from the exterior and leave no more than 1/8″
- Generously rub the pork with kosher salt and refrigerate for 24 hours
- Mix rub in a mixing bowl
- Remove pork from refrigerator and rub with oil and then rub butt evenly all over
- When smoker is ready, place pork in center of smoker above drop pan, and add 4 ounces wood chucks to hot coals every hour, and maintain temperatures 225F to 250F
- After 8 hours, take temperature of the pork butt
- When internal temperature is 195F to 203F remove from smoker and double wrap with foil and let rest for 45 minutes
- After the pork has rested, remove bone and brush with Sweet Baby Ray’s Original Barbecue Sauce or pull with two forks and serve with sauce at service