Apple Wood Smoked Pork Butt
6-7 Hours | Serves 6
5-6 lb Bone-In Pork Butt
¼ cup Dark Brown Sugar Packed
½ cup (8 Tbsp) Salted Butter
Soulmates Cooking Sweet BBQ Rub
Kosher Salt
Remove the pork butt from the refrigerator 30 minutes prior to cooking.
Preheat the smoker or grill to 250 degrees and set up for indirect cooking.
Remove the pork butt from the package and pat dry with a paper towel. Trim away any unwanted fat. Be sure to trim away any hard fat. The softer, white fat will mostly render down during the cooking process.
Generously apply kosher salt to all sides of the pork butt. Completely cover all sides with the sweet BBQ rub. Press the rub in with your hands. Let sit for 15 minutes to allow the rub to set.
If you are using a smoker and charcoal or lump coal, add a few chunks of apple wood for the first stage of the cook. If you are using a gas grill, use a smoke tube for additional flavor.
Place the pork butt in the smoker/grill. Cook for 3 hours.
In the center of a double layer of heavy duty aluminum foil, place the butter cut into 8 pieces, the brown sugar and a few Tbsp of additional rub. Wrap the pork butt tightly trapping all ingredients in the foil.
Continue to cook the wrapped pork butt for 4-5 hours or until the pork butt reaches approximately 205 degrees.
Keep the pork butt covered and rest for at least 30 minutes. Release the juice into a pan, remove the bone and pull the pork apart with your hands. Mix the pork and cooking juices together.
Soulmates Cooking Sweet BBQ Rub
1 cup Paprika
1 ¼ cups Sugar in the Raw®
2 Tbsp Dry Mustard
¼ cup Onion Powder
¼ cup Plus 2 Tbsp Garlic Powder
1 tsp Cayenne
1 Tbsp Chili Powder
¼ cup Granulated Sugar
¼ cup Kosher Salt
1 Tbsp Coarse Ground Black Pepper
5-6 lb Bone-In Pork Butt
¼ cup Dark Brown Sugar Packed
½ cup (8 Tbsp) Salted Butter
Soulmates Cooking Sweet BBQ Rub
Kosher Salt
Remove the pork butt from the refrigerator 30 minutes prior to cooking.
Preheat the smoker or grill to 250 degrees and set up for indirect cooking.
Remove the pork butt from the package and pat dry with a paper towel. Trim away any unwanted fat. Be sure to trim away any hard fat. The softer, white fat will mostly render down during the cooking process.
Generously apply kosher salt to all sides of the pork butt. Completely cover all sides with the sweet BBQ rub. Press the rub in with your hands. Let sit for 15 minutes to allow the rub to set.
If you are using a smoker and charcoal or lump coal, add a few chunks of apple wood for the first stage of the cook. If you are using a gas grill, use a smoke tube for additional flavor.
Place the pork butt in the smoker/grill. Cook for 3 hours.
In the center of a double layer of heavy duty aluminum foil, place the butter cut into 8 pieces, the brown sugar and a few Tbsp of additional rub. Wrap the pork butt tightly trapping all ingredients in the foil.
Continue to cook the wrapped pork butt for 4-5 hours or until the pork butt reaches approximately 205 degrees.
Keep the pork butt covered and rest for at least 30 minutes. Release the juice into a pan, remove the bone and pull the pork apart with your hands. Mix the pork and cooking juices together.
Soulmates Cooking Sweet BBQ Rub
1 cup Paprika
1 ¼ cups Sugar in the Raw®
2 Tbsp Dry Mustard
¼ cup Onion Powder
¼ cup Plus 2 Tbsp Garlic Powder
1 tsp Cayenne
1 Tbsp Chili Powder
¼ cup Granulated Sugar
¼ cup Kosher Salt
1 Tbsp Coarse Ground Black Pepper