Smoked Pork Butt "Ultimate BBQ"

 

                    Pork butts may very well be the most forgiving meat to barbecue, so if you're trying out a smoker for the first time, this cut of pork is a good one. Just coat it with a good dry rub, let it rest, and leave everything else up to your smoker.

8 to 10 servings

• 1 (8- to 10-lb) bone-in pork shoulder roast "Boston butt"
• ½ cup peanut oil
• 2 cups Season All Rub, recipe below
• 1 cup Pork Brine Injection, recipe below
• 3 to 4 sugar maple or cherry wood chunks
• 10 lb charcoal briquettes
• ¾ cup apple juice
• El Sancho Barbecue Sauce, click here for recipe

1. Trim excess fat from pork butt.
2. Coat pork butt with peanut oil, followed by a liberal coating of Season All Rub.
3. Using an injector, inject 1 cup Pork Brine Injection into pork butt at 1-inch intervals, chill for 4 to 6 hours.
4. Remove pork butt from refrigerator, and let stand 30 minutes.
5. Meanwhile, prepare charcoal fire in smoker, place water pan in smoker and add water to depth of fill line.
6. Regulate temperature with a thermometer to 275F for 15-20 minutes.
7. Place pork on upper food grate, close smoker.
8. Smoke 4 to 6 hours or until a meat thermometer inserted into the thickest portion registers 165F, spritzing with apple juice every hour.
9. Remove pork from smoker, and wrap thightly in a double layer of heavy-duty aluminium foil, return pork to smoker.
10. Continue cooking until a meat thermometer inserted into thickest portion registers 200F.
11. Remove pork butt from smocker, open foil, and allow steam to escape for 2-4 minutes.
12. Let pork rest in foil 2 to 4 hours.
13. Remove pork from foil, and place on a cutting board, reserving drippings in foil.
14. Pull pork into large chunks, and discard all visible fat.
15. Coarsely chop and drizzle with reserved pork drippings.
16. Serve with El Sancho Barbecue Sauce "click here for the recipe".

Season All Rub

                    Use rub on anything you want to throw on the grill or smoker "fish, steaks, pork, or chicken".

About 2 cups

• ¾ cup paprika
• ½ cup sugar
• ¼ cup salt
• ¼ cup coarse blak pepper
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon oregano
• 2 teaspoons chipotle powder

1. Stir together all ingredients until well blended.
2. Store in an airtight container up to 1 month.

Pork Brine Injection

                    This brine injection is ideal for adding moisture to a large cut of meat like a pork butt. It helps prevent the meat from meat from drying out while on the smoker and helps intensify the flavor during the cooking process.

About 2½ cups

• 2 cups apple juice
• ¼ cup white vinegar
• 1 cup sugar
• ¼ cup kosher salt
• 1 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Season All Rub

1. Stir together all ingredients until sugar dissolves.
2. Refrigerate in an airtight container up to 1 week.

BON APPÉÉÉÉÉÉÉÉTIT