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SMOKED PORK BUTT
INGREDIENTS
RUB
1 cup dark brown sugar
1/4 cup garlic powder
2 tablespoons smoked paprika
2 tablespoons black pepper
PORK BUTT
1 bone-in pork butt, 5 to 8 pouns
1 cup sweet rub
yellow mustard as needed
apple cider vinegar as needed
INSTRUCTIONS
Step 1: TRIM the butt to a 1/8″ fat cap
Step 2: COAT the butt with yellow mustard. The mustard doesn’t affect the flavor, it’s used as a binder for the rub.
STEP 3: RUB the butt using your favorite rub. My personal favorite sweet rub recipe is included. You can either wrap the butt in cling wrap and place in fridge overnight, or let it sit on counter for half hour before placing on smoker. If you refrigerate overnight, pull the butt out of the fridge and allow to warm up for half hour before placing on smoker.
STEP 4: SMOKE the butt on a smoker that has been preheated to 250 degrees. Place a temperature probe in the thickest part of the meat.
STEP 5: SPRITZ with apple cider vinegar every half hour until the meat has been wrapped
Step 6: WRAP the butt in butcher paper around the 160 degree mark. Place back on smoker, be sure to put your temperature probe back in the meat! Continue to smoke meat at 250 degrees until the temperature reaches 201 degrees.
Step 7: PLACE butt in ice chest, leaving the butcher paper around the meat. Cover with towels and let sit for at least 1 hour.
Step 8: UNWRAP, pull the shoulder bone, shred and sauce with about 1 cup of your favorite bbq sauce. Enjoy some delicious shredded pork!
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Daniel and Sherry Scurlock
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