pork butt

Recommended Pellets
 Hickory
 Pecan
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.