Apple Wood Smoked Pork Butt

Name: Apple Wood Smoked Pork Butt
Total time: 510 min
Yield: 6
Ingredients: Pork — 5-6 lb Bone-In Pork Butt; Pork — ¼ cup Dark Brown Sugar Packed; Pork — ½ cup (8 Tbsp) Salted Butter; Pork — Soulmates Cooking Sweet BBQ Rub; Pork — Kosher Salt; Sweet BBQ Rub — Full Batch — 1 cup Paprika; Sweet BBQ Rub — Full Batch — 1 ¼ cups Sugar in the Raw®; Sweet BBQ Rub — Full Batch — 2 Tbsp Dry Mustard; Sweet BBQ Rub — Full Batch — ¼ cup Onion Powder; Sweet BBQ Rub — Full Batch — ¼ cup Plus 2 Tbsp Garlic Powder; Sweet BBQ Rub — Full Batch — 1 tsp Cayenne; Sweet BBQ Rub — Full Batch — 1 Tbsp Chili Powder; Sweet BBQ Rub — Full Batch — ¼ cup Granulated Sugar; Sweet BBQ Rub — Full Batch — ¼ cup Kosher Salt; Sweet BBQ Rub — Full Batch — 1 Tbsp Coarse Ground Black Pepper

Apple wood smoked pork butt with a sweet BBQ rub, butter and brown sugar. Allow 7–8 hours cooking plus at least 30 minutes resting; preparation is additional.

Ingredients

Pork — 5-6 lb Bone-In Pork Butt
Pork — ¼ cup Dark Brown Sugar Packed
Pork — ½ cup (8 Tbsp) Salted Butter
Pork — Soulmates Cooking Sweet BBQ Rub
Pork — Kosher Salt
Sweet BBQ Rub — Full Batch — 1 cup Paprika
Sweet BBQ Rub — Full Batch — 1 ¼ cups Sugar in the Raw®
Sweet BBQ Rub — Full Batch — 2 Tbsp Dry Mustard
Sweet BBQ Rub — Full Batch — ¼ cup Onion Powder
Sweet BBQ Rub — Full Batch — ¼ cup Plus 2 Tbsp Garlic Powder
Sweet BBQ Rub — Full Batch — 1 tsp Cayenne
Sweet BBQ Rub — Full Batch — 1 Tbsp Chili Powder
Sweet BBQ Rub — Full Batch — ¼ cup Granulated Sugar
Sweet BBQ Rub — Full Batch — ¼ cup Kosher Salt
Sweet BBQ Rub — Full Batch — 1 Tbsp Coarse Ground Black Pepper

Method

MIX THE RUB: Combine all the Sweet BBQ Rub ingredients. This makes a full batch; use enough to coat the pork, plus a few Tbsp for wrapping.
PREPARE THE PORK: Remove the pork from the refrigerator 30 minutes before cooking. Unwrap, pat dry and trim unwanted hard fat.
HEAT THE SMOKER: Heat the smoker or grill to 250°F for indirect cooking. For charcoal or lump charcoal, add a few apple wood chunks for the first stage. For a gas grill, use a smoke tube.
SEASON: Generously season all sides with kosher salt. Coat with the Sweet BBQ Rub, pressing it onto the pork. Let stand for 15 minutes.
SMOKE: Place the pork in the smoker or grill and cook for 3 hours.
WRAP: Lay out a double layer of heavy-duty foil. Cut the butter into 8 pieces and place in the center with the brown sugar and a few Tbsp of additional rub. Add the pork and wrap tightly to trap the ingredients and juices.
CONTINUE COOKING: Return the wrapped pork to the smoker or grill. Cook for another 4–5 hours, or until the internal temperature reaches approximately 205°F.
REST AND PULL: Keep covered and rest for at least 30 minutes. Carefully drain the juices into a pan. Remove the bone, pull the pork apart and mix with the reserved juices.