Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, smoked pork butt. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
There 's a recipe for a brine on this site titled' Basic Brine for Smoking Meat '. This smoked pork butt recipe will help you create rich and juicy fall off the bone pulled pork the first time. A great rub recipe will take your pork to the next level.
Smoked pork butt is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Smoked pork butt is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have smoked pork butt using 6 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Smoked pork butt:
- Make ready bone-in pork butt
- Prepare Organic yellow mustard
- Get Apple butter bbq sauce (see recipe in link in step 3)
- Make ready Bbq rub (see recipe in link in step 1)
- Prepare Red wine vinegar
- Make ready Apple cider
After three hours, open the smoker and give the pork butt a thorough spritzing of water, beer, or apple cider vinegar to cool off. They're all interchangeable terms with the same delicious result: Pulled Pork. This has become a staple for nearly every event and party that I do. Inject a little marinade into the pork butt in numerous places.
Instructions to make Smoked pork butt:
- Smear all sides of the pork butt with the mustard. Dust the entire pork butt with the bbq rub and let sit for 2 hours out of the refrigerator. You can use your favorite rub mix or use the recipe here. Smoked pork back ribs https://cookpad.com/us/recipes/3402753-smoked-pork-back-ribs
- Get smoker heating up to 275° I used a combo of pear and pecan wood.
- Make the apple butter bbq sauce, use recipe in link or your preferred. Seared Pork Chops with Apple Butter BBQ Sauce https://cookpad.com/us/recipes/6122946-seared-pork-chops-with-apple-butter-bbq-sauce
- Mix equal parts apple and red wine vinegar in a spray bottle.
- Place the pork butt in the smoker and let smoke for about 3 hours to get a nice bark on the outside. Spray about every half hour after the 1st hour and a half with the red wine vinegar mixture.
- After 3 hours are up or the pork has a nice bark on it pull off the smoker to wrap in foil. Before closing up the foil dust the top with more bbq rub and spray one more time. Also insert a thermometer into the thickest part at this point too.
- Place back on the smoker and cook until an internal temperature of 198° is reached.
- Once at 198°pull off the smoker and open up the foil to expose the top. Slather a nice coating of the apple butter bbq sauce all over the top and sides. Place back on to the smoker leaving the foil open. Let smoke for 25 more minutes to set the glaze and let the internal temp hit 200°.
- Cover loosely and let sit of at least half an hour.
- The bone will pull out with no resistance. Gently pull apart the meat and remove any stray pieces of fat that didn't completely render.
- Serve on a brioche bun and with homemade coleslaw. Over eating will definitely happen so don't be ashamed :)
Place pork in a resealable plastic bag and cover with remaining marinade. Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. Cooking at a low temperature will Place the prepared pork butt, in the roasting pan, in the preheated smoker and close the smoker lid. This Smoked Pork Butt was rated unanimously - amazing! This is by far THE best pork butt we have ever made in the smoker. #Smoker #Grill #PorkButt #PorkBucketList #Summer #Recipes.
So that is going to wrap it up for this exceptional food smoked pork butt recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
