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. This app enabled grill allows you to monitor both the grill and food temperature from your mobile device. 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.  

   Ingredients

   • 33 4/5 ounces Water
   • 3 ounces Louie’s Italian Beef Sauce with seasoning
   • 1 serving Olive oil
   • 1 serving to taste Certified Pizza Seasoning

3.  

   

4. 02

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

5.  

   Ingredients

   • 1 4/5 pounds Pork Butt

6.  

   

7. 03

   Scored the fat cap with a knife

8.  

9. 04

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

10.  

11. 05

    Poured the remaining Au Jus over the pork butt

12.  

    Ingredients

    • 3 ounces Louie’s Italian Beef Sauce with seasoning

13.  

    

14. 06

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

15.  

    Ingredients

    • 1 serving to taste Certified Pizza Seasoning
    • 1 serving to taste Dad’s Italian Seasoning

16.  

    

17. 07

    Ready for Smoking

18.  

    Smoking/Cooking

19. 08

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

20.  

21. 09

    Placed the pan with the pork butt into the Smoker

22.  

23. 10

    Spritzed with Au Jus and rotated hourly

24.  

    

25. 11

    Smoked to internal temperature 160°

26.  

27. 12

    Covered the pan with foil

28.  

29. 13

    Continued to cook at 250°

30.  

31. 14

    Cooked to internal temperature 199°

32.  

33. 15

    Removed and rested for a 2 hours

34.  

35. 16

    Removed the bone, hand shredded the meat

36.  

37. 17

    Strained the AunJus Juice & poured over the meat

38.  

    

39. 18

    Placed the meat on a bun with Giardiniera

40.  

    Ingredients

    • 8 each Buns
    • 1 each Giardiniera

41.  

    

42. 19

    Enjoy

43.  

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