Smoked Pork Butt Food

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SMOKED BOSTON PORK BUTT



Smoked Boston Pork Butt image

Provided by Food Network

Categories     main-dish

Time 18h15m

Yield 4 to 6 servings

Number Of Ingredients 4

1 (7 to 8 pound) Boston pork butt
2 tablespoons yellow mustard
4 ounces spice rub (recommended: Out of this World BBQ Rub)
1 cup apple juice or apple cider

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.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE



Award Winning Competition Barbecue Pork Butt Recipe image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 12 servings

Number Of Ingredients 43

One 8-pound pork butt
Brine, recipe follows
Garlicky Marinade, recipe follows
Dry Rub, recipe follows
Cider Mop Spray, recipe follows
Barbeque Sauce, recipe follows
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
1/2 cup onion, chopped
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
2 tablespoons canola oil
1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
Cider vinegar

Steps:

  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  • After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

SMOKED PORK BUTT



Smoked Pork Butt image

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

6 -8 lbs pork shoulder
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder

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 PORK BUTT



Smoked Pork Butt image

Provided by Food Network

Categories     main-dish

Time 6h25m

Yield 8 servings

Number Of Ingredients 9

1/2 cup Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt, recipe follows
One 3- to 4-pound Boston pork butt, trimmed of excess fat
1/3 cup smoked paprika
1 cup granulated sugar
8 teaspoons brown sugar
2/3 cup salt
4 teaspoons cracked black pepper
1/3 cup garlic salt
2 teaspoons cumin

Steps:

  • Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt all over the meat, making sure to evenly coat the entire pork butt, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate.
  • Preheat a grill or smoker to 300 degrees F.
  • Place the pork butt on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving.
  • Combine the granulated sugar, salt, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended.

SMOKED PORK BUTT "KYLE STYLE"



Smoked Pork Butt

Provided by Food Network

Categories     main-dish

Time 12h45m

Yield 6 to 8 servings

Number Of Ingredients 26

2 cups cider vinegar
1 cup corn oil
1 can pineapple concentrate
1/4 cup salt (non-iodized)
1/8 cup paprika
1/8 cup Worcestershire sauce
1/8 cup white pepper
1 chicken bouillon cube (dissolved in 2 tablespoons water)
3/4 cup sugar
1/2 cup salt (non-iodized)
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon cayenne pepper
2 tablespoons yellow mustard
1 tablespoon honey
1 pork butt (approximately 5 pounds)
Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking
Charcoal, for smoker

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 ON THE GRILL



Smoked Pork Butt on the Grill image

Provided by Food Network

Categories     main-dish

Time 13h

Yield 8 servings

Number Of Ingredients 14

2 tablespoons brown sugar
1 tablespoon hot paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
One 4-pound pork butt or shoulder
1 cup apple juice
1 cup cider vinegar
3 tablespoons yellow mustard
1 teaspoon red pepper flakes
Oil, for oiling the grill
8 potato roll buns

Steps:

  • For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
  • For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use.
  • Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further.
  • Serve the pulled meat on the buns.

SMOKED PORK BUTT



Smoked Pork Butt image

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

7 pounds fresh pork butt roast
2 tablespoons ground New Mexico chile powder
4 tablespoons packed brown sugar

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

TIM'S SMOKED PORK BUTT



Tim's Smoked Pork Butt image

Smoked pork butt for pulled pork.

Provided by Irene

Categories     Main Dish Recipes     Pork     Pulled Pork

Time P3DT9h15m

Yield 32

Number Of Ingredients 10

⅔ cup brown sugar substitute (such as Sukrin® Gold)
3 tablespoons applewood rub seasoning (such as McCormick® Grill Mates®)
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper
8 pounds boneless pork butt
2 (12 fluid ounce) cans or bottles stout beer, divided
2 (12 fluid ounce) bottles hard apple cider, divided

Steps:

  • Combine brown sugar substitute, applewood rub, onion powder, smoked paprika, garlic powder, salt, and pepper in a bowl for seasoning.
  • Trim pork butt, but leave a layer of fat on one side. Rub entire pork butt with 1/2 cup of seasoning blend. Cover with plastic wrap and let sit in the refrigerator for 3 days. Set aside remaining seasoning blend for another use.
  • Preheat smoker to 230 degrees F (110 degrees C). Place your favorite wood chips or pellets into the smoker.
  • Place pork butt onto the middle rack, with the fat side facing up. Pour 12 ounces of stout and 12 ounces of cider into a drip pan.
  • Smoke pork for 4 hours. Add remaining stout and cider to the drip pan and add more wood chips or pellets. Continue to smoke for 3 hours more. Remove the drip pan, pour drippings into a bowl, and reserve.
  • Continue to smoke the pork until a meat thermometer reaches 196 degrees F (91 degrees C), 1 to 3 hours more. Let rest for 1 hour.
  • Pull the pork with 2 forks. Pour as much of the reserved drippings over the pulled pork as you prefer. Serve.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 7.4 g, Cholesterol 44.6 mg, Fat 6.8 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 288.8 mg, Sugar 1.6 g

BOB'S PULLED PORK ON A SMOKER



Bob's Pulled Pork on a Smoker image

This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

Provided by bobthecook1

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 20h10m

Yield 20

Number Of Ingredients 11

1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
3 cups hickory chips, or more as needed, soaked in water

Steps:

  • Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
  • Cover pot and refrigerate for 12 hours.
  • Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
  • Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
  • Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g

SIMPLE SMOKED PORK BUTT



Simple Smoked Pork Butt image

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

1 (8 pound) pork butt, bone-in
2 tablespoons yellow mustard
⅓ cup BBQ rub
wood chips

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

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From thechunkychef.com


PORK BUTT RUB RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Pork Butt Rub Signature Recipe - Grill Master University hot grillmasteruniversity.com. If you are using it as a pork butt rub, though, you should have enough to coat eight to ten pounds of meat. 1/2 cup paprika 1/2 cup chili powder 1/4 cup dark brown sugar 2 tablespoons granulated sugar 1 tablespoon celery salt 1 tablespoon freshly ground black pepper 2 teaspoons cayenne pepper …
From therecipes.info


HOW TO SMOKE A PORK BUTT (8 EASY-TO-FOLLOW STEPS)
I place the (unopened) zip bag of smoked meat into boiling water and wait approximately 5 minutes for one portion. If your pork butt is bigger, place it in water for 10 minutes. Another easy way to reheat the pork loin is in the oven. Preheat the oven to …
From carnivorestyle.com


SMOKED PORK BUTT - MINNESOTA PORK
Sprinkle the rub over the dry surface of the pork and use your hands to gently rub it into the meat. Place the pork butt directly onto the grate of the preheated grill/smoker over indirect heat with the fat cap facing up. Insert the temperature probe into the thickest part of the pork butt, being careful not to hit the bone. Close the lid. Set the probe timer to alarm at 160℉ which should be ...
From mnpork.com


PORK BUTT ON A PITBOSS – PULLED PORK ON A PELLET GRILL ...
The rub is an essential ingredient to the smoked pork butt because it helps form the outer crust, or the bark. The bark is a combination of rub, seasonings, smoke and dehydrated meat. So, if there are gaps in the rub, you will get a patchy bark. Be careful not to spritz or mop your pork butt until the rub has set. If you mop or spritz too early, the rub will run off the meat and you will …
From meatsmokinghq.com


SMOKED PORK BUTT OR SHOULDER - GIMME SOME GRILLING
How to Make Smoked Pork Shoulder. Prep the Smoker – Preheat your pellet grill to 225 degrees F.; Prep the Pork – Wipe the pork shoulder roast with a paper towel. Blot it well and remove any small bone fragments. Rub Pork – Cover the pork shoulder with yellow mustard then season with the Sweet & Smoky Rub. Cover all sides of the roast completely.
From gimmesomegrilling.com


ULTIMATE SMOKED PORK BUTT (TRAEGER PULLED PORK) | FROM ...
Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours. Remove the pork from the smoker and transfer it to a dutch oven (or you can use a heavy lidded pot or even a slow cooker!). Increase the temperature of the smoker to 325˚F (162˚C) OR preheat the oven to 325˚F.
From fromscratchfast.com


WHEN IS PORK BUTT DONE? (THE BEST INTERNAL TEMPS) – MEAT ...
Step By Step – How To Cook A Pork Butt. Raise the temperature of your smoker between 220°F and 250°F. Place the pork on the grill and leave for 3 hours without touching. After 3 hours, begin spritzing the pork butt every 30 to 40 minutes. Once the internal meat temperature reaches 165°F, wrap the pork in aluminium foil.
From meatsmokinghq.com


BEST PELLET SMOKED PORK BUTT RECIPE – Z GRILLS
Preheat yourZ Grillspellet smoker to 225ºF. In a bowl,combinethe dry ingredients including½ cup of brown sugar ,paprika, pepper, garlic, minced onion, and chili powder. Coat all sides of the pork buttwitholiveoil, then sprinkle with salt evenly on all sides. Applythe prepared spice mixture and rubto the pork butt, ensuring to get the rub onto ...
From zgrills.com


SMOKED PORK SHOULDER (PORK BUTT) RECIPE - SALT PEPPER SKILLET
2. Smoke It. Take the pork shoulder out of the fridge at least 1 hour prior to cooking.; Prep your smoker for indirect heat smoking and pre-heat it to 250° F (121° C) with a water drip pan in place.; Insert a remote probe thermometer into the thickest part of the meat and place the pork shoulder in the smoker over the drip pan and smoke until the internal …
From saltpepperskillet.com


7 SMOKED PORK BUTT RECIPES THAT ARE FULL OF SMOKY FLAVOR ...
Find Boston butt recipes to make in your smoker, such as Basic Smoked Pork Butt and North Carolina-Style Pulled Pork. Get the smoked pork butt recipes here. Get the smoked pork butt recipes here. Pork butt (which actually comes from the pig's shoulder, not its behind!) is the perfect candidate for smoking.
From turbofuture.en.from-de.com


AWARD WINNING COMPETITION PORK BUTT RECIPE BY TUFFY STONE
On a clean work surface, use a shaker to dust the pork shoulder evenly all over with the Cool Smoke Rub. Place the pork fat-cap down and fill a meat injector with the Pork Injection. Using 1 ounce (29.6 mL) of the liquid per injection, repeatedly inject the meat 1 inch (2.5 cm) apart over the surface of the pork.
From amazingribs.com


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