Heritage Cheshire Smoked Pork Butt

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  • Sunday, 27 September 2015 00:00
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Ingredients: Pork Butt (Bone-In)
Sugar Taylor Sweet and Spicy Sauce (Mustard Sauce)
Dizzy Pig Dizzy Dust (Dry BBQ Rub)
Apple Cider Vinegar

Recipe: Prepare pork butt for rub by generously spreading the Sugar Taylor Sweet and Spicy Sauce evenly on both sides.
Liberally sprinkle Dizzy Pig Dizzy Dust Dry BBQ Rub over both sides of pork.
Refrigerate pork overnight to let rub marinate.
Pre-heat Masterbuilt electric smoker to 250F.
Place pork on grill fat cap side up and place thermometer into thickest part of pork.
Place 2-3 cups of water into water pan of smoker.
Once pre-heated, turn temperature down to 225F.
Add wood chips (Applewood flavor) to smoker.
Place pork on top rack of grill and begin cooking.
Cook for 45 minutes, then check pork. Decrease temperature to 210F.
Continue cooking for another 30 minutes then add more wood chips to smoker.
Cook pork for an additional 7 hours (the key is to cook low and slow). Internal temperature of pork about 160F.
Put apple cider vinegar in spray bottle and spritz all sides of pork thoroughly with the vinegar.
Add 1-2 more cups of water to water pan.
Baste pork generously with the Sugar Taylor Sweet and Spicy mustard sauce.
Continue cooking pork until internal temperature reaches 198F-200F.
Remove pork from grill and wrap in aluminum foil. Place pork in pyrex dish and cover with towel.
Let wrapped pork rest 1 hour.
Unwrap pork and use bear claws or forks to pull pork.
Use Sugar Taylor Sweet and Spicy mustard as dipping sauce if desired.
Enjoy this delicious low and slow smoked pulled pork!

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