Smoked Pork Butt

There are many variables involved in smoking meat; there’s the tenderness and moisture desired, the kind of smoker being used (gas, charcoal, wood, or electric), the ambient temperature, the rub or marinade used, etc. So anything mentioned here is just a suggestion and even I play around with my suggestions a lot.

Ingredients

• Smoker – warmed and ready
• Smoker chips – soaked in water
• Rub or Marinade – see my rubs and marinades section – Recommend the Memphis Dry Rub

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. Allow pork to warm on counter.
3. Prepare your seasoning
   • If using a rub
     1. Pat dry with paper towels.
     2. Brush on olive oil (optional)
     3. Rub spices onto meat
   • If Marinading
     1. Start process day before.
     2. Mix marinade – enough to submerge the meat.
     3. Soak meat in fridge in large enough container.
     4. Remove container from fridge three hours before smoking
     5. Remove meat from container and let drip dry for a few moments
4. Warm up smoker to 225 – 250 F.
5. Place meat in smoker and add wood chips to the smoking tray.
6. Smoke until internal temp is 195 F, plan on 1 hr per pound if warm when starting.
7. If meat starts to get dry and after 5 hours is still not to temperature, wrap in foil and finish in the oven.
8. Let meat rest for 10mins before serving.