Photo: Wood Chick's Smoked Pork Butt Recipe
Ingredients
- 1 (5-pound) or larger bone-in pork butt
- 1/4 cup BBQ dry rub, homemade or store-bought
- 1 cup apple juice in spray bottle
- Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
Directions
Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
Pork will be done when the internal temperature reaches 185 to 190 degrees F.
Pull or chop meat as desired and top with your favorite sauce!
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By ornellabill_113...
des plaines, IL
on August 12, 2011
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First of all, this is not the recipe on the show. I have the throwdown book with this episode. This is supposed to bake in the oven at 250 for the first 4 hours with her dry rub recipe and baked with apple juice in the bottom of the pan. Then remove the pork and lined with foil, and pur remainder of apple juice, cover and bake another 4 hours. I am making it tomorrow. I will give you my review later.
By MaryRNCooks4U
Roseburg, OR
on June 05, 2011
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I completely agree with other comments-- hardly anyone on any of the cooking shows (check DDD!! gives out every secret. I wouldn't either! Think about it -- these BBQ/smoking pros aren't going to give out their secrets. It just so happens that I just got done smoking a pork butt some 12 hours yesterday -- after several days of research and prep, I had a pretty nice batch of pulled pork. This is only my second attempt at smoking a pork butt, so there is room for improvement. While relaxing with the TV, I watched this throwdown. What great timing. I LIKED this show because Leann mentioned invaluable TECHNIQUES. This either confirmed I did something right or maybe the next time will tweak it. Half the fun is trying different rubs and marinades and see how it turns out.
By igfrey
on November 03, 2010
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Nice Horizon smoker.. I have the smaller one. For all the backyard cooks I use the "south shall rub again" over night in zip bag. Wood is oak in bulk and add hickory chunks every hour about a hand full. Smoker set at no higher than 250 indirect of course. or as far away from heat as possible. % lb butt about 8 hours min. internal temp 195-205. Baste every 2 hrs. 50/50 apple juiceand apple vinager. good smoking Ig
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