Smoked Pork Butt
A 10 pound pork butt is trimmed, seasoned and slow smoked over hickory for 10-12 hours. This is some easy but incredible barbecue!
Ingredients
- 1 Boston Butt (8-10 pounds0
- 1 cup All Purpose Rub
- Spray Bottle of Apple Juice optional
Instructions
- Trim excess fat from top of butt and score fat cap on bottom of butt.
- Rub the butt liberally on all sides for maximum bark.
- Smoke at 225-250 with a mix of hickory and fruit wood for at least 5 hours.
- If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly.
- Spray every hour for first 3 hours with apple juice and sprinkle more rub.
- Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10lb butt this usually takes me 10 - 12 hours.
- Let rest for an hour before pulling.
Notes
When to wrap the butt is more of a personal choice than an exact science. I like to wrap after the butt has smoked for about 5 hours.
Wrapping the butt protects the color of the butt, prevents it from taking on too much smoke flavor, saves juices and speeds up the cooking process.