1 Video | Photo: Barbecue Pork Butt Recipe
Ingredients
- 3 quarts water
- 12 ounces kosher salt
- 8 ounces molasses
- 8 to 10 pound boneless pork butt
- Special equipment: Smoker and 4 ounces hickory or oak wood chunks
Directions
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 140 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.
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By daanton_11852457
Bellevuew, WA
on September 16, 2012
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As a long time BBQer I was skeptical of the smoker/oven method. I was pleasantly surprised with the outcome. It ended up taking only 7 hrs and was equally as good as my 16 hr smoker only method. I'll give it 5 stars and will definitely do it again. Way to go Mr. Brown!
By raisaias_8727860
Odessa, FL
on September 03, 2012
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Made this for today. Meaning, I smoked it Friday and put it in the oven at the beach today. It came out outrageously good. My friends were asking me how I had accomplished that. I told them I have a very good friend who gave me the secret recipe.
Alton actually wrote back to my son, way back when he had the time to do so, for a school project. He and we will never forget it. Quite a Chef and a Human Being!
By xqquisme
on September 03, 2011
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If use a good thermometer, follow the temps to a "T", and you will be amazed at how amazingly moist this turns out! I used charcoal and wood chips and it still came out great, just keep an eye on your temp.
Thanks Alton, I am a huge fan!!
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