Wood Chick's Smoked Pork Butt
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
51
Sourness
35
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
Directions:
1
Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt
2
Season heavily with dry rub
3
Place in plastic bag and refrigerate overnight
4
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature
5
Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals
6
Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours
7
After 5 hours in smoker, begin spraying generously with apple juice every 2 hours
8
Pork will be done when the internal temperature reaches 185 to 190 degrees F
9
Pull or chop meat as desired and top with your favorite sauce!