Southern Smoked Pork Butt. The pork butt's weight determines how long it needs to smoke. Although other pitmasters may deal with the fat cap differently, Matt prefers smoking pork butt with the fat cap up, so that the fat will gently baste the butt as it slowly. Smoked pork butt sandwiches are a Southern staple.
Southern Living's Ultimate Book of BBQ is a complete year-round guide to grilling and smoking organized by meats cooked low and slow and those done hot and fast.
This Smoked Pork Butt falls in the low and slow category and may very well be the most forgiving meat to barbecue.
Place pork in a metal pan.
You can have Southern Smoked Pork Butt using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Southern Smoked Pork Butt
- Prepare 6 lb of boston butt pork roast.
- Prepare 1 cup of light brown sugar.
- You need 4 of Tblsp Lawry's seasoned salt.
- It's 2 of Tblsp granulated garlic.
- You need 1 of Tblsp cayenne pepper.
- It's 2 of Tblsp mustard powder.
- It's 1 of Tblsp chipotle powder.
- You need 3 handfuls of Apple Wood Chips.
- You need of Water.
Set the pork butt on the counter. A little mustard to help the rub to stick. Rub it all over the top and sides. You don't have to worry about the bottom (fat cap) Add about ΒΌ cup of Jeff's original rub* to the top of the pork butt and massage it into the top and sides of the pork butt.
Southern Smoked Pork Butt step by step
- Mix all the dry ingredients together except for the wood chips.
- Rub pork butt with the dry ingredients, wrap with saran wrap and marinate in fridge for at least 3 hours.
- Meanwhile soak the wood chips in water for at least 30 minutes.
- Drain wood chips then place soaked chips in a foil loaf pan, placing the pan in between the coals and meat.
- Place pork butt on grill over indirect heat when coals ash over and temp is 180-200 degrees Fahrenheit.
- Slow cook for 9 hours and keep checking and keep adding a few coals to the fire to maintain temp at 180-200, turn butt over every 2 hours also throw some wet chips on the fire occasionally for better smoke flavor ENJOY !!.
It will mix with the mustard and become a beautiful sticky. Please eliminate the grill all together and use your oven, you will lose the smoke flavor but will still have a decent product in the end. I always soak in the brine overnight. Make sure you smoke it long enough. The first few times the pork was done but didn't pull apart.
