BBQ Pork Butt
Equipment
- 1 Smoker or pellet grill
Ingredients
- 1 8-10lb bone-in pork butt
- BBQ rub
- 1 c apple juice
Instructions
- Preheat your smoker or pellet grill to 195 °F.
- Trim off any excess fat from the pork butt; rinse and pat dry.1 8-10lb bone-in pork butt, BBQ rub
- Using your rub of choice, season all sides of the butt liberally.
- Place the butt directly on the grill, fat side down. Spritz every hour with apple juice. Smoke for 5 hours or until the internal temperature reaches 150 °F to 160 °F.1 c apple juice
- Increase the temperature of the grill to 225 °F.
- Remove the butt. Using either butcher paper or heavy duty aluminum foil tightly wrap and place back on the grill.
- Braise pork to an internal temperature of 205 °F.
- Remove and allow to rest for at least 45 minutes or until the internal temperature has cooled back to 140 °F to 150 °F.
- Unwrap and remove the bone. Using meat forks or claws shred the pork; add any drippings from the foil for added flavor or any rub and sauce as desired.
Notes
The choice of rub really isn't important; we've used several just to try different flavors, but the main thing is to give it a long, slow cook to allow those tissues to break down and tenderize.