Smoked Pork Butt Italian Beef Style

Chicago natives absolutely love Italian Beef, but this recipe switches up the beef for the pork and seasons it the same as Italian Beef. It's definitely worth the change and is sure to be a dish you'll make more than once.

James Llorens uses the Char-Griller Gravity Fed 980 Charcoal Grill. If you're looking for a charcoal smoker grill that provides versatility and is easy to use, look no further.

Instructions

Italian Beef Au Jus & Pork Butt Prep

1. 01

   Italian Beef Au Jus: using a bowl add water, Italian Beef Au Jus Seasoning, Olive Oil, & Certified Pizza Seasoning. Mix thoroughly

2.  

   

3. 02

   Placed the pork butt on a warming rack in a foil pan.

4.  

   

5. 03

   Scored the fat cap with a knife

6. 04

   Inject the pork butt with the Au Jus: inject it up to your liking.

7. 05

   Poured the remaining Au Jus over the pork butt

8.  

   

9. 06

   Seasoned all sides with Certified Pizza Seasoning & Dad’s Italian Seasoning.

10.  

    

11. 07

    Ready for Smoking

Smoking/Cooking

12. 08

    Fired up the Gravity Fed with Lump Charcoal and Mesquite Wood Chunks to 250°

13. 09

    Placed the pan with the pork butt into the Smoker

14. 10

    Spritzed with Au Jus and rotated hourly

15.  

    

16. 11

    Smoked to internal temperature 160°

17. 12

    Covered the pan with foil

18. 13

    Continued to cook at 250°

19. 14

    Cooked to internal temperature 199°

20. 15

    Removed and rested for a 2 hours

21. 16

    Removed the bone, hand shredded the meat

22. 17

    Strained the AunJus Juice & poured over the meat

23.  

    

24. 18

    Placed the meat on a bun with Giardiniera

25.  

    

26. 19

    Enjoy

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