SIMPLE SMOKED PORK BUTT
I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.
Provided by France C
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 19h10m
Yield 20
Number Of Ingredients 4
Steps:
- Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
- Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
- Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg
SMOKED PORK BUTT "KYLE STYLE"
Provided by Food Network
Categories main-dish
Time 12h45m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Marinade:
- Place all ingredients in a non-reactive bowl and whisk together.
- Rub: Place all ingredients in a container with a lid and shake well.
- Glue: Whisk ingredients together and place in a squeeze bottle.
- Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.
- Remove the pork from the marinade and pat dry with paper towels.
- Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
- Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
- Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.
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
SMOKED PORK BUTT WITH POTATOES AND CABBAGE
Steps:
- Gather the ingredients.
- Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover pot and bring to a boil.
- Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)
- Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to a boil, reduce the heat, and continue to simmer.
- About 30 minutes before the cooking time is up, add the whole potatoes. Return to a boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.
- Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes.
Nutrition Facts : Calories 841 kcal, Carbohydrate 54 g, Cholesterol 195 mg, Fiber 8 g, Protein 59 g, SaturatedFat 16 g, Sodium 188 mg, Sugar 13 g, Fat 43 g, ServingSize 6 servings, UnsaturatedFat 0 g
PORK BUTT RUB SIGNATURE RECIPE
There are as many ways to season and cook Boston butt as there are days in the year, but when we're smoking the meat we prefer using a pork butt rub. We want the smoky flavor to stand out, and the ingredients used in a simple dry rub work to underscore that flavor instead of overwhelming it
Provided by cavetools
Categories Side Dish
Number Of Ingredients 12
Steps:
- Mix all ingredients in a small bowl or airtight container.
- Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker.
- Store any leftovers in a cool, dry place for up to three months.
- If you have any smoked sea salt on hand, go ahead and substitute it for either the celery salt, the kosher salt, or both.
Nutrition Facts : Calories 22 kcal, ServingSize 50 g
SMOKED PORK BUTT
Make and share this Smoked Pork Butt recipe from Food.com.
Provided by julong
Time 12h15m
Yield 1/3 pound, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Rinse pork shoulder in cool water.
- Preheat grill to 225.
- Mix ingredients in to a small bowl.
- Rub ingredients onto the pork shoulder.
- Tie the shoulder up with string (optional).
- Cook the shoulder at 225 for 12-16 hours.
Nutrition Facts : Calories 669.1, Fat 41.5, SaturatedFat 14.3, Cholesterol 161, Sodium 2515.5, Carbohydrate 33, Fiber 2.5, Sugar 26.5, Protein 40.5
SMOKED BOSTON PORK BUTT
Provided by Food Network
Categories main-dish
Time 18h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
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HOW TO SMOKE A PORK BUTT (8 EASY-TO-FOLLOW STEPS)
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Author Gabriel WoodsPublished 2021-08-14
- Coat the Pork Shoulder. The first thing you want to do before you put the pork shoulder on the smoker is to coat it. I like to rub yellow mustard all over the pork.
- Sprinkle the Seasoning. Once you’ve coated your pork, it’s time to season. I usually mix brown sugar, kosher salt, pepper, garlic powder, onion powder, chili powder, and paprika.
- Smoke the Pork Shoulder. Once you’ve coated and seasoned your pork, it’s time to put it in the smoker, fat side up. Pro tip: Put a pot or a pan full of water next to the grate.
- Spritz the Pork. You’ll need a spray bottle for this part. You can use any spray bottle you have lying around; just make sure it’s clean. I use apple cider vinegar to spritz the meat because I like the hint of sweetness that the apple juice gives.
- Keep an Eye on the Stall. If your meat thermometer isn’t registering a change in the pork shoulder temperature for some time, it’s called the stall. This is when the meat sweats while it’s cooking.
- Wrap the Pork Shoulder. To wrap or not to wrap is the eternal debate between cooks. I choose to wrap. After all, if it’s good enough for the World Champions, it’s good enough for me.
- Continue Smoking. Once your pork is wrapped, it’s time to smoke some more. Put the pork shoulder in the smoker at 205 degrees F, and continue smoking until it reaches an internal temperature of 200-205 degrees F [1].
- Let the Pork Rest. Once your pork is done smoking, it’s time to let it rest. The resting time should be about an hour. There’s no need to unwrap it yet.
SMOKED PORK BUTT – DELICIOUS SLOW-SMOKED RECIPE
From blog.cavetools.com
5/5 (3)Category Main CourseServings 1Calories 256 per serving
- Prior to making your smoked pork butt, you need to decide which type of wood you want to use.
SMOKED PORK SHOULDER (PORK BUTT) - THE CHUNKY CHEF
From thechunkychef.com
4.9/5 (64)Total Time 8 hrs 45 minsCategory Main CourseCalories 303 per serving
- Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry would work as well.
- Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine.
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SMOKED PORK SHOULDER (PORK BUTT)RECIPE - RECIPES FOR DADS
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4.6/5 (18)Total Time 15 hrs 20 minsCategory Smoked RecipesCalories 4035 per serving
- Prepare and season your pork shoulder a day before you are planning to smoke your pork shoulder.
- Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour. Mix up the injection sauce and spice rub while waiting.
SMOKED PULLED PORK-PORK SHOULDER OR PORK BUTT - EASY PEASY ...
From eazypeazymealz.com
4.5/5 (23)Total Time 15 hrs 10 minsCategory PorkCalories 241 per serving
- Put the yellow mustard on the exterior of the pork shoulder and rub it all over, or use a pastry brush and brush it all over the pork.
SMOKED PORK BUTT OR SHOULDER - GIMME SOME GRILLING
From gimmesomegrilling.com
5/5 (5)Total Time 17 hrs 15 minsCategory Main CourseCalories 229 per serving
- Take your pork shoulder roast and wipe it down with a paper towel. Make sure to clean off any small bone fragments and extra liquid.
- Take your yellow mustard and cover pork shoulder roast with it. Then season your pork shoulder roast with the Sweet & Smoky Rub. Make sure the entire pork shoulder roast is completely covered with seasoning.
SMOKED COMPETITION PORK BUTT | RECIPE FROM DIVA Q : BBQGUYS
From bbqguys.com
Cuisine AmericanCategory EntreeServings 15Total Time 12 hrs 45 mins
- For starters, we’ll have you trim these pork butts competition-style — expect this to lighten each of your pork butts by about 3–4 pounds. (This is why we wanted you to find some meaty ones!) If you don’t know how to do this, our article “How to Prepare Pork Butts” will get you up to speed. All the focus here will be on the “money muscle,” so you’ll be trimming specifically to make that muscle stick out for as much bark formation as possible during the cookout.
- Turn each pork butt over, placing the fat cap facing downward. Search for the bloodline that should be visible directly above the money muscle. If we leave this where it is, chances are that it’ll grayscale during the cooking process; the result is a little off-putting. Let’s trim that out as well.
- Trim out the cluster section and remove the triangular portion above the money muscle, leaving it fully exposed. Trim around and expose any tube muscles you find here as well.
SMOKING BOSTON BUTT RECIPE - SECRETS FOR THE PERFECT PORK
From grillmasteruniversity.com
Cuisine AmericanCategory Main CourseServings 4Calories 256 per serving
- The morning before the day you plan on smoking your boston butt, begin by trimming the meat.
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4.6/5 (33)Category EntreeCuisine BarbecueTotal Time 5 hrs 10 mins
- Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
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- When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes. Grill: 250 ˚F.
- While the Traeger comes to temperature, trim excess fat off pork butt. Probe: 160 ˚F. Ingredients. 1 (6-9 lb) bone-in pork shoulder.
- Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes. Ingredients. Traeger Pork & Poultry Rub.
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- On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides.
- Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.
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4/5 (2)Servings 6-8
- Trim pork roast. Rinse and pat dry. Sprinkle with Smoky-Sweet BBQ Rub; let stand at room temperature 30 minutes.
- Bring internal temperature of smoker to 225° to 250° according to manufacturer's directions, and maintain temperature 15 to 20 minutes.
- Place pork, fattier side up, on cooking grate directly over coals in center of smoker. Cover with lid, and adjust ventilation to maintain temperature between 225° and 250°. Smoke, covered with lid and maintaining temperature, 5 hours; turn pork, fattier side down, and smoke 2 to 3 more hours or until a meat thermometer inserted into thickest portion registers 195°.
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- Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe.
- Prep the meat. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.
- Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.
- Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with the Homemade BBQ Sweet Rub. Don't worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.
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- Remove the roast from the refrigerator and pat it dry with paper towels. Coat the entire pork shoulder in the yellow mustard.
- Make the dry rub by mixing together the brown sugar, garlic powder, onion powder, salt, pepper and cayenne pepper in a small bowl. Then season the entire mustard coated roast with the dry rub. Pat the seasonings so that it sticks to the mustard.
- Place your seasoned roast on the middle rack of the preheated smoker, fat side up. Close the lid and smoke the pork until it reaches an internal temperature of at least 201° F.
SMOKING PORK BUTT [HOW TO W/ BEST RECIPES]
From smokingmeatgeeks.com
Reviews 15Category Side DishCuisine AmericanTotal Time 8 hrs 10 mins
- Mix 2 tablespoons kosher salt and 2 tablespoons white sugar in a small bowl. Rub the mixture all over the surface of your pork so it’s completely covered. Wrap tightly in plastic wrap and place in a baking dish or other vessel to catch the drips.
- Remove and discard plastic wrap. Let rest at room temperature while you prepare the spice rub. Mix 2 tablespoons brown sugar with one of the spice mixtures in a small bowl. Rub spice rub all over the pork butt.
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- Generously rub the dry rub evenly over the entire piece of meat. Let is sit out for 30-60 minutes while you set up the smoker.
- Insert a thermometer into the meat and place in the smoker. The meat will take about 2 hours per pound to completely cook.
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4.5/5 (2)Category Main CourseCuisine AmericanTotal Time 7 hrs 10 mins
- If your pork butt has a very thick layer of fat on top (more than 1/2 inch thick), trim some off. Aim for about ¼-½ inch of fat (but don’t go nuts—a little more or less is fine).
- Remove the pork from the fridge and let it sit at room temperature for 1-2 hours before smoking.
- Transfer the pork to a large dutch oven or pot with a lid. Drizzle with the barbecue sauce and apple cider vinegar. Scatter the butter over top. Cover the pot and place it back on the smoker (or in the oven). Cook until the internal temperature of the pork reaches 195-205˚F (90-96˚C), about 1 1/2-2 1/2 hours longer.
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