Ingredients
- 1 (8-pound) pork butt
Directions
4 cups wood chips, soaked in water for 1 hour
- Brine, recipe follows
- Garlicky Marinade, recipe follows
- Dry Rub, recipe follows
- Mop Spray, recipe follows
- Barbeque Sauce, recipe follows
Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
After 6 hours, spray the pork with cider mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
What to drink: American Lager Beer
Brine:
- 1 cup apple juice
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salt
- 1 tablespoon granulated sugar
Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
Garlicky Barbecue Marinade:
- 1/2 cup onion, chopped
- 1/4 cup water
- 1/4 cup Worcestershire sauce
- 3 tablespoons plus 1 teaspoon garlic, coarsely chopped
- 2 tablespoons low-sodium soy sauce
Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
Dry Rub:
- 1/2 cup dark brown sugar
- 1/2 cup sweet paprika
- 1/4 cup kosher salt
- 1/4 cup chili powder
- 1/4 cup dry mustard
- 1 tablespoon freshly ground black pepper
- 2 tablespoons crab boil seasoning (recommended: Old Bay)
- 1/2 teaspoon ground ginger
Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
Cider Mop Spray:
- 1 cup apple juice
- 1 cup water
- 1/4 cup cider vinegar
Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
Barbecue Sauce:
- 2 tablespoons canola oil
- 1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
- 1/2 cup sweet (Vidalia or Maui) onion, minced
- 5 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons freshly ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 cup tomato ketchup
- 1/4 cup yellow mustard
- 1/2 cup honey
- 1/2 cup apricot preserves
- 1/4 cup apple juice
- Cider vinegar
Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jeffwarren4_9176895
Greensboro, NC
on March 10, 2013
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Great brine and rub! I used the brine (adding brown sugar to the brine too technique and then rubbed the outside with a bit of liquid smoke and the rub recipe for a 9 lb Boston Butt cut. For the rub instead of Old Bay I used Salmon Seasoning by Paul Prudhomme. I then put in my "Big Easy" Charbroil Outdoor cooker for about 3 hrs til reached 200 degrees inside. Wrapped up in tin foil to rest for 30 min and then carved up into slices and chopped. For the BBQ sauce, used a store honey based brand. Overall just delicious. This is a great recipe to use as a "base" and modify to make your own variation!
By thetangodiva
on January 27, 2013
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I did this in the oven and it was great. Cut a few corners. Put a little liquid smoke in the brine and in the marinade. Dusted with a store bought rub. Wrapped in plastic overnight. Put in dutch oven and cooked at 225 for 7 hours. Slathered with quality store bought BBQ sauce. Rave reviews by our crowd of 55 people!!!
By grazianolinda_5...
Hanover Park, IL
on August 20, 2012
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This was good but due the number of steps and ingredients involved, I don't think that we will make this again. Five sauces for the same meat? Too much. Couldn't find a syringe so ended up piercing the pork and attempting to brine that way, but not sure that juice was worth the squeeze. We used a smoker intead of a grill. Honestly, we have easier recipes that are just as good. Glad we tried it, got THAT out of our sytem!
Read all 14 reviews