Simple Smoked Pork Butt

Planning on slow cooking a pork butt this weekend? Here’s a great recipe that simplifies the process and will have you “squealing” for joy!

Simple Smoked Pork Butt

Abridged from Cooking Meat

Serves 8 to 10

Ingredients

8-10 lbs               whole boneless pork butt
½ cup                   brown sugar
½ cup                   salt
3 cups                  wood chips

 

Method

1. The day before you plan to serve the pork, rub the meat all over with the sugar and salt. Place the pork in a bowl or casserole and refrigerate, uncovered, overnight.

2. In the morning, soak the wood chips in water for 30 minutes. About 6 hours before you plan to eat, preheat your charcoal barbecue to 285°F. Once the coals are hot, arrange them on one side of your barbecue.

3. Remove the pork from the fridge and drain off any liquid, then place the pork butt on the cooler side of the barbecue, away from the fire. Throw a handful of the soaked wood chips directly on the hot charcoal, then close the lid of the barbecue and adjust the air vents so the temperature inside remains around 285°F. Smoke for 6 hours, adding more wood chips every couple of hours and checking the temperature and the smoke periodically. (The pork will become too dark and bitter if the heat is too high.)

4. Once the meat is fork-tender, transfer the pork to a cutting board, cover it loosely with aluminum foil, and allow to rest for about 20 minutes.

5. To serve, cut into slices and arrange on a serving platter.

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