The Ultimate Smoked Pork Butt

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  • Sunday, 27 September 2015 00:00
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Ingredients: Pork Butt Roast
Lumberjack BBQ Pellets (Cherry and Maple)
Butchers BBQ Pork Injection ( 1/4 cup, 1/8 cup)
Water ( 1 cup)
Yellow Mustard
Butchers BBQ Honey Rub
Concentrated Apple Juice (1 container)
Apple Cider Vinegar (1/2 cup)
Lem's Meat Varnish (to season when ready to eat)

Recipe: Add the 1/4 cup Pork Injection to 1 cup water. Then add the 1/8 cup pork injection.
Stir until even and no longer contains clumps of powder.
Spread a liberal amount of mustard on the fat side of pork butt first.
Sprinkle another liberal amount of Butchers BBQ Honey Rub over mustard.
Flip over pork butt.
Inject the liquid pork injector every inch so pork butt is thoroughly seasoned. The fat on the bottom helps to keep the liquid from leaking out. Blot extra liquid that remains on top.
Spread yellow mustard on this side of pork, followed by the dry Butchers BBQ Honey Rub.
Place pork in freezer for 2 hours prior to cooking to marinate.
Prep grill with Lumberjack BBQ pellets (Cherry and Maple) and pre-heat to 235.
Place pork butt (on cooking rack) on top rack with fat layer side down.
Position thermometer in thickest part of pork.
Cook for 2 hours.
Prepare the spritz for the pork as follows: Place whole can of apple juice concentrate(thawed) in measuring cup. Add 1/2 cup apple cider vinegar. Mix together thoroughly, then add to clean spray bottle.
Spray mixture on pork liberally.
Continue to cook pork for 1 more hour, then baste with the apple spritz until liberally coated again.
Cook pork overnight or until internal temperature reaches 168.
Spritz once more with apple spray.
Remove from heat and place on aluminum foil.
Wrap pork in foil and place back on top rack of grill.
Continue cooking until internal temperature reaches 195.
Remove from heat and let rest 1 hour.
Serve and enjoy! Recommended condiment: Lem's Meat Varnish (see link in video description).