Barbecue Pork Butt

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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!

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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!

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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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We have done shoulders before using injections and rubs, but I gotta say brining may be the way to go. While I have never been to KC or Memphis, this was at least as good or better than any pulled pork I have had in any of the chain bbq places out here in So. Cal. (Lucilles, Famous Daves, Wood Ranch A couple people thought it might be a little salty , but most thought it was perfect, so I might cut out just a little salt next time. Oh and we did bone in, because thats what we had available. Took a little longer, about 5 hours on smoker, then about 4.5 in the oven.
Thanks Alton

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Ya know while the recipe falls in line with all the other amazing AB methods, I will have to agree with the other person who stated that while the meat was tasty.....it was definitely too salty due to the amount of salt specified (12 ozs. in the brine. We did two butts and finished one in the smoker (once wrapped as well as one in the oven. The one in the smoker actually turned out moister as the smoker cooking temp never got past 260 degrees. BTW, the one in the oven made the house smell like mollasses and bacon all afternoon which is definitely a side benefit! Also, the idea of the 2 zone temp gauge is brilliant! I am a "smoke by sight" type and the gauge definitely reduced the normal anxiety level. Will cut the brining sodium down to 6 ozs. and see how it turns out.......thanks!

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Just amazing, very, very tender. Just used fork to pull apart. Only issue was the brine made the butt a little on the salty side. I will make again soon.