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Eric's Pork Butt
Eric's Pork Butt
Recommended Pellets
Hickory
Pecan
Dry Rub
Eric's Pork Rub
- or
Awesome Pork Rub
Injection
Eric's Pork Injection
Protein and other ingredients
1 ea.
Pork Shoulder (butt) 9-13 lbs.
1 bottle
Apple Juice
Cooking Instructions:
Trim the fat cap down to about 1/4 inch thick.
Rinse the meat with cold water and pat dry with paper towels.
Inject the pork with injection solution in a checker board pattern, about every 2 inches.
Sprinkle the rub generously over all surfaces.
Heat the smoker to 225°F.
Lay the pork directly on the grate. Fat side up.
Each hour spray the ribs generously with apple juice.
Smoke the pork for until an internal temperature of 150-160°F is reached.
Remove the pork shoulder from the smoker. Create a double layer foil “boat” and lay the meat on it (fat side down).
Pour 1/4 cup of apple juice onto the pork.
Sprinkle more rub onto the moist meat.
With the foil, wrap the shoulder as tightly as possible.
Return the meat to the smoker and cook until it reaches an internal temperature of 195-205°F.
Remove from the smoker and cover the foil and pork with kitchen towels. Rest the meat for 1 hour.
Slice, pull or cube and serve.