Wood Chick's Smoked Pork Butt
- 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
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
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.
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