Certified Pork Butt

Certified Creole BBQ does it again with his Certified Pork Butt recipe. Slow smoked, generously seasoned, and shredded, this pork butt recipe is great to use in endless dishes. From pulled pork sandwiches to a delicious topping for eggs or enjoyed with some greens, this recipe is sure to be a crowd-pleaser.

Instructions

1. 01

   Remove the pork butt from the plastic wrap & pat dry using a paper towel. Tip: Choose a pork butt with a full fat cap. This helps the meat while it's smoking for a long period of time.

2.  

   Ingredients

   • 2 Pork butts, 6 - 10 pounds each

3. 02

   Trim the excess fat that is loose and pulls up easily. Score the fat cap 1/8 to 1/4-inch-deep diagonally, spaced out 1/2 to 1 inch apart. Tip: Scoring the meat allows the seasoning and smoke to penetrate into the pork butt.

4. 03

   Fill a marinade injector with apple juice and inject into the top and sides of the meat.

5.  

   Ingredients

   • Apple juice

6. 04

   Spread a coating of mustard using a basting brush all over the pork butt. Tip: This allows the rub to stick to the pork butt.

7.  

   Ingredients

   • Mustard

8. 05

   Generously season the pork butt on all sides with your favorite rub. Tip: After seasoning, wrap in Saran Wrap and store in refrigerator overnight or 8-10 hours. This allows the rubs to penetrate and apple juice to tenderizer the pork butt. Chef's Note: I used a combination of the Char-Griller Original All-Purpose BBQ Rub, Char-Griller Ribs BBQ Rub, TexJoy Butt & Rib Tickler Pork Rub, Barker BBQ All Purpose House Blend Rub and Southside Market Barbecue Oak Smoked Black Pepper, Coarse Ground

9.  

   Ingredients

   • Your favorite rub/seasoning

10. 06

    Ignite charcoal and preheat smoker to 225°F.

11. 07

    Add boiling water to the drip pan and place under grill grate. Tip: This will add moisture for the cook and collect the drippings .

12. 08

    Smoke the pork butts for 2 hours per pound at 225°F, until the meat reaches an internal temperature of 160°F. Tip: Maintain a 225°F temperature, check fire hourly or when needed. Also spritz with apple juice every time you add fuel to your fire. Spritzing adds moisture and flavor. It prevents the pork butt from drying out and helps to create the bark. Monitor the temperature using a folding probe thermometer and/or remote thermometer. Chef's Note: I used Fogo Eucalyptus Lump Charcoal for the heat and Mesquite mini logs for the smoke. Always keep the smoke stack vent open to allow the smoke to flow over the meat. Maintain the heat of smoker by adjusting the side vent on the fire box. Slightly close it if your fire gets too hot.

13. 09

    Remove the pork butts from the smoker and double wrap in foil. Before closing the wrap, add 1 cup apple juice and 1 stick of butter for each pork butt, more seasoning and BBQ sauce, to taste.

14.  

    Ingredients

    • 2 cups Apple juice, divided
    • 2 sticks Butter, divided
    • Your favorite BBQ sauce

15. 10

    Place back in smoker and cook until the pork butt reaches an internal temperature of 199°F, then remove from the smoker. Tip: Wrap pork butt in a large towel and place in a cooler or just set to the side for a minimum of 1-2 hours for resting. This allows the meat to cool down and stop cooking and is a major key in the process.

16. 11

    After resting, remove the towel and foil. Pull apart the pork using two forks or meat claws.

17. 12

    Make pulled pork sandwiches and endless pulled pork dishes. Enjoy!