Pork Butt Throwdown

It’s time for another discussion on a life-changing topic.  Smoked Pork Butt.  The following blog post will be dedicated to me patting myself on the back for my barbequing acumen.  We all think we’re multi-starred Michelin chefs when it comes to grilling/smoking any and all types of meat so I’m not alone in my self-perceived legendary grill master status.  So without further ado I’ll give a quick rundown on my smoked pork butt recipe.

• I used a 7-8 lb pork butt.  Typically you’re looking at  around 1-1/2 hrs per pound so this one will take about 12 hours before its done.
• Coat the entire surface of the pork butt with a thin layer of mustard.  This helps the rub stick to the meat.
• Cover the entire pork butt liberally with your rub of choice.  My personal favorite is Dizzy Dust Barbeque Rub.  
• Once you have the pork coated now it’s time to set up the smoker (The Big Green Egg in this case).  Set it up for indirect cooking at around 240 degrees.  I also use some apple wood to add additional flavor while smoking.  Once the smoker has stabilized you’re ready to put the pork butt on.  This is what it looks like at 5am.
• Make sure you use a thermometer probe in the meat so you can monitor the temperature of the meat without disturbing the smoking process.

• You’ll be tempted to open the lid and check the progress from time to time.  Here’s what you do in that instance.  Nothing.  Trust the process.  If the temperature is good, it’s fine.  Take a tip from Mr. Brownstone.  When you’re up that early, there’s only on thing to do.  Take a nap.

 

• Once the internal temperature of the meat reaches about 160 degrees it’s time to take the butt off the smoker.  It should have a nice layer of bark on it by this time.  Wrap it in a few layers of aluminum foil, add a little apple juice in the foil to help keep the meat from drying out and put it back on the smoker.
• Let the meat continue to cook until you get to a temperature of around 195 degrees.
• Take the pork butt off the grill but don’t get ahead of yourself.  It’s not done yet.  Now comes the part that requires all of your self-control.  Leaving the meat in the foil, wrap it in a towel and put it in a cooler for about 2 hours to let it rest.  It’ll give it time to cool down a bit and let the meat absorb back some of the juices.  This will keep it from frying out.
• You know it’s done right if the bone pulls out of the meat cleanly and without any effort.  Shred the meat and you’re ready to feast.  Top with a little barbeque sauce and coleslaw and you’re set.

• ENJOY…And thank me later.