Like most Texans, I cook brisket all of the time on my smoker, but I also enjoy smoking a pork butt. Here's how I do it! Have some potato salad and a pot of beans on the side...Um-m-m, good!
Enjoy!!!
SMOKED PORK BUTT
Tenderize the meat by poking it with a fork. Season the butt liberally with your choice of seasoning. Poke the meat again to tenderize it some more.Refrigerate overnight in plastic bag.
Place butt on smoker fat side down.
Cook between 200-225.
Meat is done when it’s 165-170 (if you want to slice it)
180-185 if you want to pull it.
MOPPING SAUCE
1 qt. apple cider vinegar
1 cup water
3 TBS. Vegetable oil
2 TBS kosher salt
2 TBS chili powder
2 TBS sugar
1 TBS cayenne
After first hour on the smoker, mop ever hour.
Wednesday, September 1, 2010
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