HOW LONG TO SMOKE A BRISKET AT 300 DEGREES RECIPES

Steps:

• Trim excess fat from top of butt and score fat cap on bottom of butt.
• Rub the butt liberally on all sides for maximum bark.
• Smoke at 225-250 with a mix of hickory and fruit wood for at least 5 hours.
• If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly.
• Spray every hour for first 3 hours with apple juice and sprinkle more rub.
• Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10lb butt this usually takes me 10 - 12 hours.
• Let rest for an hour before pulling.

Steps:

• Apply yellow mustard all over the outside of the meat to help the rub to stick better.
• Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
• Cover/wrap the pork butt and place it in the fridge overnight if possible
• Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
• Place pork butt on grate fat side down and close lid/door.
• When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
• Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
• Remove the meat from the heat and let it rest for at least 30 minutes.
• Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
• Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.
• Enjoy!