Smoked Pork Butt Two Ways

This smoked pork butt goes double duty on flavor using two Char-Griller heavy hitters—the Akorn Jr. and a Dual Fuel Grill. A slow smoke session delivers deep bark and clean flavor, while a high-heat finish locks in juicy tenderness. Spritzed, wrapped, and shredded right in its own juices, this is the pulled pork sandwich you dream about.

Instructions

1. 01

   Rinse and pat dry the pork butt. Score the fat cap into clean squares to allow flavor penetration. Inject the pork with 12 oz of apple juice and coat all sides with olive oil. Apply the seasoning mix generously all over the meat.

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3. 02

   Light the Akorn Jr. with lump charcoal and add apple wood chunks. Stabilize the temperature at 225°F using the Smokin’ Stone for indirect heat. Place the pork butt on the grate, close the lid, and let the smoke work its magic.

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5. 03

   Spritz the pork with apple juice every hour and rotate it to ensure even cooking and bark development. Continue smoking until the internal temperature reaches 160°F.

6. 04

   Remove the pork and wrap it tightly in foil with 10 oz apple juice, 2 tbsp of seasoning, 1 stick of butter, and 3 tbsp of BBQ sauce. Seal it up for the next phase.

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8. 05

   Transfer the wrapped pork to the gas side of the Dual Fuel Pro preheated to 250°F. Cook until internal temperature hits 199°F. Remove from heat and rest for 1–2 hours.

9. 06

   Shred the pork directly in the wrap juices for max flavor.

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11. 07

    Serve as-is or pile onto sandwiches.

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