Dueling Pork Butts Smoked Food
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.
Provided by Sandi From CA
Categories Pork
Time 10h10m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Moving right along --
- Mix the injection ingredients together and shoot 'em in those butts.
- Mix the rub ingredients together and rub and spank it on said butts.
- Refrigerate for at least 4 hours.
- Smoke at about 225F until internal temperature reaches 195°F (Approximately 10 hours over mesquite lump with hickory chunks.).
- Let rest for 15 minutes.
- 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.
Nutrition Facts : Calories 65, Fat 0.5, SaturatedFat 0.1, Sodium 3322.1, Carbohydrate 16.1, Fiber 1.3, Sugar 14.2, Protein 0.5
FALL APART SMOKED PORK BUTT (PULLED PORK)
What is there not to love about smoked pork butt? Fall apart tender, smoky crisped skin, and the AMAZING flavor. Did I mention that it is super easy as well?!
Provided by Will
Categories Main Course
Time 10h30m
Number Of Ingredients 4
Steps:
- Pre-heat smoker to 250°F using hickory or apple wood
- Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.
- Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.
- Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.
- Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.
Nutrition Facts : ServingSize 8 ounces, Calories 228 kcal, Carbohydrate 1 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
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