Barbecue Pork Butt

Total Time:
17 hr 20 min
Prep:
20 min
Inactive:
8 hr 30 min
Cook:
8 hr 30 min

Yield:
4 to 6 pounds pulled pork
Level:
Intermediate

Ingredients
  • 3 quarts water
  • 12 ounces kosher salt
  • 8 ounces molasses
  • 8 to 10 pound boneless pork butt
Directions
Watch how to make this recipe.
  • Special equipment: Smoker and 4 ounces hickory or oak wood chunks

  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.

  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.

  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.

  • Once the meat reaches 150 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    BQ1A12_neelys-wet-bbq-ribs

    This recipe is featured in:

    Have a Backyard BBQ