![]() ![]() Once you’ve reached at least 195F internal, transfer the entire tray (still wrapped in foil) to a Cambro or cooler to rest. Put your pork butt back on the smoker, still at 225F, and let it smoke for another 8 to 10 hours, or until you reach an internal temperature of 195F to 200F. We like to spread it out by putting 1/2 TBSP sized dollops all over the top of the meat.Ĭover your meat with aluminum foil and wrap tightly around the lips of the metal tray. Grab your remaining pork rub and season the top of the pork butt again.Īdd 3 TBSP of butter on top of your pork butt. Pour 1 cup of apple juice down into the bottom of the tray. When your pork butt reaches 160F internal, you are going to pull it off and transfer it to a metal tray. During this first 5 to 6 hours, you want to grab your apple juice and spray the butt down every hour or so to keep it moist. Your pork butt is going to smoke for 5 to 6 hours, or until it reaches an internal temperature of 160F. Place your pork butt directly onto the grate of your smoker. ![]() You will see the meat start to “sweat” through the rub and get shiny and that is when you know it’s ready to smoke! Once your rub is on, you want to let the pork butt rest for 15-20 minutes. Just like with the binder, you want to make sure you coat it thoroughly and coat every side. We like rubs that incorporate brown sugar and a touch of cayenne for spice. Season your butt generously with your favorite pork rub. Just make sure that you coat the entire butt evenly and don’t forget the sides. This recipe calls for classic yellow mustard that so many pitmasters swear by, but you can use whatever binder you prefer. This allows your rub and seasoning to penetrate that layer of fat and get down to the meat where they belong. You are going to take a sharp knife and score the fat along the entire bottom of the butt. The first thing you want to do is flip your butt over so the fat side is facing up. COOK TIME: 14 - 16 HOURS (2 HOURS PER POUND)
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