Barbecue Pork Butt
- Level: Intermediate
- Yield: 4 to 6 pounds pulled pork
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 344
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 30
- Cholesterol
- 105
- Sodium
- 693
- Total: 17 hr 20 min
- Prep: 20 min
- Inactive: 8 hr 30 min
- Cook: 8 hr 30 min
Ingredients
3 quarts water
12 ounces kosher salt
8 ounces molasses
8 to 10 pound boneless pork butt
Special equipment: Smoker and 4 ounces hickory or oak wood chunks
Directions
- Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
- Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
- Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
- Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.