Smoked Pork Butt
A classic of smoked meats, pork butt makes a marvelous meal. Smoked low and slow, this recipe will make some of the best you’ve ever tasted.
6 – 8 lb Pork butt
Arizona Original Rub or blend of your choice
Pecan or hickory wood/wood chips preferred for smoking
1 C Apple juice (prefer unfiltered)
½ C Chicken stock
½ C Sugar
3 TBSP Salt
1 TBSP Soy sauce
1 TBSP Worcestershire sauce
2 TBSP Arizona Original Rub or blend of your choice
Rinse pork butt, pat dry and place in large baking dish. Coat liberally with Arizona Rub. Cover with plastic wrap and put in refrigerator to marinate overnight. The next morning, remove from refrigerator and allow pork to come to room temperature. Combine all injection marinade ingredients in small bowl and mix well. Using a marinade injector, inject into fat cap side on about a 1” square grid. Smoke at 225° to 235° until internal temperature reaches 190° (about 60 to 70 minutes per pound). Remove from smoker, cover with foil and let rest for 20 to 30 minutes. Shred or roughly chop into 1” square pieces. Serve with corn on the cob, corn bread, coleslaw, pinto beans and, if desired, BBQ sauce on the side.
Serves 6 to 8
*Cook times are approximate.