PORK BUTT SMOKING RECIPES

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SMOKING YOUR FIRST PORK BUTT: EASY PULLED PORK - SMOKED ...



Smoking Your First Pork Butt: Easy Pulled Pork - Smoked ... image

Juicy smoked pulled pork butt spiced up with a knockout homemade BBQ sauce.

Provided by Dean "Schuey" Schumann

Categories     Main Course

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 20

6 lbs Boston Butt ( or Pork Collar)
8 tbsp smoked paprika
6 tbsp brown sugar
3 tbsp salt flakes
2 tbsp black pepper (finely ground)
1 tbsp ground cumin
1 tbsp mustard powder
1 tbsp garlic powder
1 tbsp onion powder
½ tsp cayenne powder
1 cup ketchup
1 ½ cup apple juice
¼ cup apple cider vinegar
½ cup brown sugar
4 tbsp Worcestershire sauce
2 tsp garlic powder
3 tsp onion powder
1 tsp salt
½ tsp black ground pepper
¼ tsp cayenne pepper

Steps:

  • Pulled pork:
  • To Serve:

Nutrition Facts : Calories 642 kcal, CarbohydrateContent 45 g, ProteinContent 66 g, FatContent 21 g, SaturatedFatContent 7 g, TransFatContent 1 g, CholesterolContent 204 mg, SodiumContent 3501 mg, FiberContent 4 g, SugarContent 35 g, ServingSize 1 serving

SMOKED PORK BUTT "KYLE STYLE" RECIPE | FOOD NETWORK



Smoked Pork Butt "Kyle Style" Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 12 hours 45 minutes

Prep Time 30 minutes

Cook Time 6 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 26

2 cups cider vinegar
1 cup corn oil
1 can pineapple concentrate
1/4 cup salt (non-iodized)
1/8 cup paprika
1/8 cup Worcestershire sauce
1/8 cup white pepper
1 chicken bouillon cube (dissolved in 2 tablespoons water)
3/4 cup sugar
1/2 cup salt (non-iodized)
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon cayenne pepper
2 tablespoons yellow mustard
1 tablespoon honey
1 pork butt (approximately 5 pounds)
Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking
Charcoal, for smoker

Steps:

  • Marinade:
  • Place all ingredients in a non-reactive bowl and whisk together.
  • Rub: Place all ingredients in a container with a lid and shake well.
  • Glue: Whisk ingredients together and place in a squeeze bottle.
  • Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.
  • Remove the pork from the marinade and pat dry with paper towels.
  • Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
  • Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
  • Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.

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