Smoked Pork Butt

Smoked Pork Butt


Ingredients:
5-pound (or larger) bone-in pork butt or shoulder
1/4 cup Barbecue Dry Rub, homemade or store-bought
1 cup Carolina mopping sauce or Apple juice
wood chips (apple, cherry, Hickory or pecan); pre-soaked for 1/2 hour before use
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Instructions:
  • Pre-heat smoker to 210°F to 220°F.
  • Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness.
  • Season the pork butt heavily with the dry rub (optional) and place inside the smoker.
  • etc
  • etc

  • For Full Instruction: kitchendreaming.com

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