There are many ways, and all of them can give great results. One of the reasons is that pork butts are very forgiving. Here is the recipe I usually pass on to those first starting with a smoker. The results are both predictable and repeatable. This recipe has never failed to delight who ever we've served it to. It's a modified version that originally came from Alton Brown.
Smoked Pork Butt
Recipe: modified by Matt, ORG: Alton Brown
Serving Size: 12
Ingredients:
9 pounds Boston butt, bone in, prefer non-moisture enhanced
Canola spray
apple juice, in spray bottle OPTIONAL-see #4
Brine
8 ounces molasses grandma's
2/3 cup pickling salt , use only 1/2 cup if meat is "moisture enhanced"
2 quarts bottled water
2 1/2 gal. zip-lok bag
Rub: this makes slightly more than what a usual butt requires
2 tsp whole cumin seed
2 tsp whole fennel seed
2 tsp whole coriander
2 tablespoon chili powder
2 tablespoon onion powder
2 tablespoon paprika, not smoked
Directions:
1. Brine the Butt for 15 hours Combine molasses, pickling salt, and water in a 2-1/2 gallon zip-lok bag, dissolve completely. Completely submerge the Boston butt in brine by squeezing out the air and sliding the zip-lok. Place the bag with meat into a very large mixing bowl and weigh the top down with 2 cans of beans from the pantry to keep everything submerged for marinating. Let sit in refrigerator for a minimum of 12 hours. 15 hours is ideal.
2. Prepare the RUB Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
3. Wearing latex gloves: Remove Boston butt from brine and pat dry. Lightly spay the butt with canola oil. Sift the rub evenly over the meat and then lightly pat down to help the rub adhere. I use a small 2” dia mesh strainer for this, tapping it on the side to sift the rub onto the meat. It gives a very even coating. More rub will adhere to the meat if you are wearing gloves during the application. Cover every inch of the meat.
4. SMOKE: I use the smoke setting of 185º for 1-2 hr, then @245-255º until IT reaches 160º'ish (160-170º is fine), usually takes 5-6 hours. You can SPRAY w/APPLE JUICE every hour starting after hour 2 but it's not necessary. Remember opening the smoker lowers the heat and it then has to recover which can prolong the smoke. Instead, if wanting stronger smoke flavor, add the tube smoker.
5. SMOKER FINISH: your choice - either place butt in pan and cover with foil OR, leave as is. Pan & foil will get done quicker and if doing so I raise the heat to 300º. Bark will be soft but plenty of juice *. Note, a straight smoke at 225º should take 10-12 hours, but less at 245-255º or higher. Begin checking meat for doneness after 10 hours or an IT of 195º, whichever comes first. Be aware though it could take longer i.e. 13-16 hours or so. Meat can’t tell time, it’s done when it wants to be.
* If the butt is unwrapped in a covered pan be careful when attempting to remove. Last one I did this way was full to the top with juice and you’ll need to syphon some of it out before moving. Better to tightly double wrap the butt in foil as all the juices are internally retained.
6. OVEN FINISH - faster @ IT 160º’ish: Remove, insert an electronic meat thermometer making sure it’s not touching the bone, tightly double wrap in alum foil. Note: after 5-6 hours of smoke, the meat won't absorb much more, so you are essentially cooking it until done at this point. Put wrapped butt into a large tin foil container (11.5 x 9.25 internal), and place in oven at 300 ºF. Continue the cook until 200-205ºF. Meat is unpredictable, make sure to set your thermometer alarm to go off when it hits 203º. Can be anywhere from 2 to 4 hours in the oven but usually closer to 2 hours.
7. So which finishing method do I use? Depends on the time available, when there’s plenty, leave it in the smoker. Although if under a time limit, we do not mind the softer bark and the total time is less using the oven method.
8. Test for tenderness using a probe. Should be like going into soft butter. The IT at this point will most likely be 203-206º but each butt is different. Temp is only a guideline. When done, remove from oven/smoker. The meat still needs to rest for at least 2 hours - very important. Place the panned butt in a large sealed cooler surrounded with a couple of bath towels to help maintain warmth. REMEMBER: to be safe, meat should be kept above 150º, so I leave the thermo probe in the meat and monitor it while it sits.
9. Pull meat apart with forks, or claws if you have them. You should be able to grab the bone and easily pull it out clean. Can be served plain, or in sandwiches with maybe a side of coleslaw. I suggest a good barbecue dipping sauce like Rum Sweet Heat (see below in signature).
Smoked Pork Butt
Recipe: modified by Matt, ORG: Alton Brown
Serving Size: 12
Ingredients:
9 pounds Boston butt, bone in, prefer non-moisture enhanced
Canola spray
apple juice, in spray bottle OPTIONAL-see #4
Brine
8 ounces molasses grandma's
2/3 cup pickling salt , use only 1/2 cup if meat is "moisture enhanced"
2 quarts bottled water
2 1/2 gal. zip-lok bag
Rub: this makes slightly more than what a usual butt requires
2 tsp whole cumin seed
2 tsp whole fennel seed
2 tsp whole coriander
2 tablespoon chili powder
2 tablespoon onion powder
2 tablespoon paprika, not smoked
Directions:
1. Brine the Butt for 15 hours Combine molasses, pickling salt, and water in a 2-1/2 gallon zip-lok bag, dissolve completely. Completely submerge the Boston butt in brine by squeezing out the air and sliding the zip-lok. Place the bag with meat into a very large mixing bowl and weigh the top down with 2 cans of beans from the pantry to keep everything submerged for marinating. Let sit in refrigerator for a minimum of 12 hours. 15 hours is ideal.
2. Prepare the RUB Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
3. Wearing latex gloves: Remove Boston butt from brine and pat dry. Lightly spay the butt with canola oil. Sift the rub evenly over the meat and then lightly pat down to help the rub adhere. I use a small 2” dia mesh strainer for this, tapping it on the side to sift the rub onto the meat. It gives a very even coating. More rub will adhere to the meat if you are wearing gloves during the application. Cover every inch of the meat.
4. SMOKE: I use the smoke setting of 185º for 1-2 hr, then @245-255º until IT reaches 160º'ish (160-170º is fine), usually takes 5-6 hours. You can SPRAY w/APPLE JUICE every hour starting after hour 2 but it's not necessary. Remember opening the smoker lowers the heat and it then has to recover which can prolong the smoke. Instead, if wanting stronger smoke flavor, add the tube smoker.
5. SMOKER FINISH: your choice - either place butt in pan and cover with foil OR, leave as is. Pan & foil will get done quicker and if doing so I raise the heat to 300º. Bark will be soft but plenty of juice *. Note, a straight smoke at 225º should take 10-12 hours, but less at 245-255º or higher. Begin checking meat for doneness after 10 hours or an IT of 195º, whichever comes first. Be aware though it could take longer i.e. 13-16 hours or so. Meat can’t tell time, it’s done when it wants to be.
* If the butt is unwrapped in a covered pan be careful when attempting to remove. Last one I did this way was full to the top with juice and you’ll need to syphon some of it out before moving. Better to tightly double wrap the butt in foil as all the juices are internally retained.
6. OVEN FINISH - faster @ IT 160º’ish: Remove, insert an electronic meat thermometer making sure it’s not touching the bone, tightly double wrap in alum foil. Note: after 5-6 hours of smoke, the meat won't absorb much more, so you are essentially cooking it until done at this point. Put wrapped butt into a large tin foil container (11.5 x 9.25 internal), and place in oven at 300 ºF. Continue the cook until 200-205ºF. Meat is unpredictable, make sure to set your thermometer alarm to go off when it hits 203º. Can be anywhere from 2 to 4 hours in the oven but usually closer to 2 hours.
7. So which finishing method do I use? Depends on the time available, when there’s plenty, leave it in the smoker. Although if under a time limit, we do not mind the softer bark and the total time is less using the oven method.
8. Test for tenderness using a probe. Should be like going into soft butter. The IT at this point will most likely be 203-206º but each butt is different. Temp is only a guideline. When done, remove from oven/smoker. The meat still needs to rest for at least 2 hours - very important. Place the panned butt in a large sealed cooler surrounded with a couple of bath towels to help maintain warmth. REMEMBER: to be safe, meat should be kept above 150º, so I leave the thermo probe in the meat and monitor it while it sits.
9. Pull meat apart with forks, or claws if you have them. You should be able to grab the bone and easily pull it out clean. Can be served plain, or in sandwiches with maybe a side of coleslaw. I suggest a good barbecue dipping sauce like Rum Sweet Heat (see below in signature).
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