cup bbq dry rub seasonings (homemade or store-bought bbq dry rub)
Serving Size: 1 (189) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 266 g64 %
Total Fat 29.6 g45 %
Saturated Fat 10.3 g51 %
Cholesterol 124.7 mg
Sodium 115.3 mg
Dietary Fiber 0 g0 %
Sugars 0 g0 %
Protein 35.4 g
Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
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.
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
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.
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.
Pork will be done when the internal temperature reaches 185 to 190 degrees F.
Pull or chop meat as desired and top with your favorite sauce!