Smoked Pork Butt

Smoked Pork Butt

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Ingredients

    Injection
  • Apple Cider (Substitute Apple Cider Vinegar)
  • Honey
  • Salt (Course Ground Pink Not Fine)
  • Pepper (Fine Ground)
  • Garlic Powder
  • Paprika
  • Dry Rub
  • Salt (Course Ground Pink Not Fine)
  • Pepper (Fine Ground)
  • Garlic Powder
  • Paprika

Instructions

    For best flavor, never used frozen meats
    If using Apple Cider Vinegar, do not use aluminum cookware
    Cook to temperature and not to time
    Remote temperature probes are optimal and best left in the meat as it is cooking
    Favorite woods to smoke for pork in order of preference are (Oak + Maple) or (Oak) or (Hickory + Apple) or (Hickory + Cherry)
    I use stainless steel baking pans with racks to smoke on. This catches mess, allows me to use any ingredients without interaction with cookware and gets 360° smoke
    Meat preparation:
  1. Mix Injection ingredients, warm in a saucepan if too thick for injector
  2. Inject ingredients into every major muscle in the pork butt.
  3. Let sit for an hour for meat to come closer to room temperature.
  4. Place meat probes into meat at different muscles. Don't touch or be too close to any bone.
7.8.1.2
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