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- Prep Time:
- 15 min
- Inactive Prep Time:
- 12 hr 0 min
- Cook Time:
- 16 hr 0 min
- Level:
- Difficult
- Serves:
- 12 servings
Ingredients
1 (5-pound) or larger bone-in pork butt1/4 cup BBQ dry rub, homemade or store-bought
1 cup apple juice in spray bottle
Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour
prior to cooking
Directions
Twelve hours prior to cooking, trim fat capto 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag
and refrigerate overnight.
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1
handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously
with apple juice every 2 hours.
Pork will be done when the internal temperature reaches 185 to 190 degrees F.
Pull or chop meat as desired and top with your favorite sauce!
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/30/2008
© 2008 Scripps Networks, LLC. All Rights Reserved