Award Winning Competition Barbecue Pork Butt Recipe

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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!

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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!!!

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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!

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This recipe is most definitely thebombdotcom. I mean tender, juicy, FLAVORFUL. It was literally bonkers. My husband is already a self-proclaimed grillmaster but when he smokes this pork butt he demands high fives all round. And after people taste this wonderful meal they give up the high fives with pleasure. The only thing we leave out of the recipe is the ginger but everything else is spot on and the flavors marry so well.

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Incredible Recipe... I've smoked this recipe on several occasions and EVERYONE absolutely loves it. I do my own rendition of the BBQ Sauce but the rest of the recipe will leave your mark as a seasoned professional. If the recipe seems a bit overwhelming, follow at least the brine, rub and mop instructions and you will still leave your mark.

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I really like this one....the flavors were good and I could not stop picking....it is a lot of work though. Make sure you read the directions fully and in advanced.

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I cook this meat often. My family and co-workers always rave over my version. I will try this one soon. I like the review that mentioned using a slow cooker. I think a slow temp oven would be fabulous too.

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Followed the instructions and it was the most tender and moist pieces of Pork I have ever had. I didn't try the BBQ sauce recipe but I am certainly going to try it next. I would certainly recommend this for anyone. It's not hard and the only ingredient I didn't have was apple juice. Again a very very good meal.

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I would lovvvve to try and make this but there is no way I'll be able to smoke and BBQ it. For the person who cooked it in a slow cooker, or if there's anyone who can give me any helpful advice, exactly how would I brine, marinade, rub, then cook this in the slow cooker, or oven?

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My 1st attempt at pulled pork and it was a huge success! Smoked for 5 hrs in pecan and apple wood, then wrapped in heavy foil and cooked @ 250 degrees for 12-14 hours in my roaster. Let cool for 1 hour. Then the ultimate test: the large shoulder bone twisted out with no meat left on the bone! It was so INCREDIBLY TENDER. Next time I will wrap in plastic after marinade and rub has been applied and let sit overnite in the frig. The best compliment was my over the top health and weight conscious sister-in-law went back for a third serving. My wife said not to change a thing. You will not go wrong with this recipe!!!