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    You are in: Home / Recipes / Wood Chick's Smoked Pork Butt Recipe
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    Wood Chick's Smoked Pork Butt

    Total Time:

    Prep Time:

    Cook Time:

    16 hrs 15 mins

    15 mins

    16 hrs

    internetnut's Note:

    I have not tried this recipe. I got this recipe from Food Network it's from Throwdown with Bobby Flay.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 lbs bone-in pork butt (or larger)
    • 1/4 cup bbq dry rub seasonings (homemade or store-bought bbq dry rub)

    Directions:

    1. 1
      Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
    2. 2
      Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
    3. 3
      Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
    4. 4
      Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
    5. 5
      Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
    6. 6
      Pork will be done when the internal temperature reaches 185 to 190 degrees F.
    7. 7
      Pull or chop meat as desired and top with your favorite sauce!

    Ratings & Reviews:

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    Nutritional Facts for Wood Chick's Smoked Pork Butt

    Serving Size: 1 (189 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 419.5
     
    Calories from Fat 266
    63%
    Total Fat 29.6 g
    45%
    Saturated Fat 10.2 g
    51%
    Cholesterol 124.7 mg
    41%
    Sodium 115.2 mg
    4%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 35.4 g
    70%

    The following items or measurements are not included:

    dry rub seasonings

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