Dueling Pork Butts - Smoked

Submitted by Sandi From CA

"So named because there are two of them....and because I couldn't think of a better title right now. Yield is estimate depending on the size of your butts and how you'll be serving them. Prep time does not include 4-hour refrigeration period."

 

• Ready In: 10hrs 10mins
• Ingredients: 16
• Serves: 20

ingredients

• The meat

• 2 pork butt

• The injection

• 177.44 ml apple juice
• 118.29 ml water
• 118.29 ml sugar
• 59.14 ml kosher salt, finely ground
• 29.58 ml Worcestershire sauce

• The rub

• 118.29 ml white sugar
• 118.29 ml paprika
• 78.78 ml garlic salt
• 78.78 ml kosher salt
• 59.14 ml dark brown sugar
• 14.79 ml chili powder
• 4.92 ml oregano leaves
• 4.92 ml cayenne pepper
• 4.92 ml ground cumin
• 4.92 ml black pepper

directions

1. Remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away. The logic behind this method is that: ** Smoke and rub won't penetrate the external fat; ** It takes more time and fuel to cook a pork butt with all the fat intact; ** Unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a pork butt contains a tremendous amount of intramuscular fat, so the roast essentially "self-bastes" from the inside out; ** After many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left--you're going to cut it away and discard it; ** Removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.
2. Moving right along --
3. Mix the injection ingredients together and shoot 'em in those butts.
4. Mix the rub ingredients together and rub and spank it on said butts.
5. Refrigerate for at least 4 hours.
6. Smoke at about 225F until internal temperature reaches 195°F (Approximately 10 hours over mesquite lump with hickory chunks.).
7. Let rest for 15 minutes.
8. Pull, and have fun. Put some meat in a bun with a little of your favorite BBQ sauce. Add a little coleslaw if you wish and enjoy.

Reviews

[Mary K. W.]

Great recipe! I only used one roast and cut the injection and the rub in half. I still have rub left for another time. The subtle apple flavor blended throughout the meat and the combination of herbs and spices in the rub are just perfect. What a great meal this made tonight. Other than cutting back on quantity, I followed the recipe exactly and couldn't be happier with the results.