Dueling Pork Butts - Smoked

“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
SERVES:
20
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: