Recipe courtesy of Wood Chicks BBQ
Episode: Pulled Pork
Save Recipe Print
Wood Chick's Smoked Pork Butt
Total:
28 hr 15 min
Prep:
15 min
Inactive:
12 hr
Cook:
16 hr
Yield:
12 servings
Level:
Advanced
Total:
28 hr 15 min
Prep:
15 min
Inactive:
12 hr
Cook:
16 hr
Yield:
12 servings
Level:
Advanced

Ingredients

Directions

Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking

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!

More from:

Have a Backyard BBQ

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Peanut Butter Blossoms

Recipe courtesy of Nancy Fuller

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Beer Can Chicken

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword