Wood Chicks Smoked Pork Butt Food

SMOKED PORK BUTT "KYLE STYLE"

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.

WOOD CHICK'S SMOKED PORK BUTT

Steps:

• 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!

SMOKED BOSTON PORK BUTT

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.

WOOD CHICK'S BBQ SMOKED BEEF BRISKET

Steps:

• Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
• Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
• Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
• After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
• Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

SMOKED PORK BUTT

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.