This Smoked Pork Butt was rated unanimously – amazing! This is by far THE best pork butt we have ever made in the smoker. One thing is for sure: No matter what method you chose to smoke the meat — electric, charcoal or wood — low and slow is the way to go but the end result is SO worth the wait.
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 5-pound (or larger) bone-in pork butt or shoulder 1/4 cup Barbecue Dry Rub, homemade or store-bought 1 cup Carolina mopping sauce or Apple juice wood chips (apple, cherry, Hickory or pecan); pre-soaked for 1/2 hour before use * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Pre-heat smoker to 210°F to 220°F.
Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness.
Season the pork butt heavily with the dry rub (optional) and place inside the smoker.
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