Smoked Pork Butt
Description
This smoked pork butt recipe can be done with a brined or unbrined pork butt roast. The pork is tender and smoky — perfect for BBQ pork sandwiches.
Ingredients
•
4 tablespoons packed brown sugar
•
2 tablespoons ground New Mexico chile powder
•
7 pounds fresh pork butt roast
Directions
1
Gather all ingredients.
2
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.
3
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.
4
Apply this liberally to the meat and rub it in with your fingers.
5
Place a roasting rack in a drip pan and lay the meat on the rack.
6
Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).