Rule of thumb is 1 hour of cooking for 1 pound of meat. I try to find a pork butt that shows a good fat content – fat is flavor. Since this is a backyard cook, we’ll keep it simple but still wow the neighborhood. So no need to do extensive trimming for the Down and Dirty process.
We prefer injecting the pork butt as part of the seasoning process. If you’re time is limited, you can skip this step… but we encourage doing it. To prepare an injection we use;
- 1/2 cup water
- 3/4 cup pineapple juice
- 3/4 cup apple cider vinegar
- 3/4 cup Orange Juice
- 2 Table spoons Worcestershire Sauce
- 1/2 cup of sea salt
- Mix ingredients together
Place the meat in an aluminum pan and begin injecting evenly and deep. As you depress the plunger, slowly pull out – but not all the way. Reinsert at a different angle and repeat. Keep doing this process to inject the meat evenly.
- With the meat in an aluminum pan – Coat the meat evenly with yellow mustard. This will add flavor to the meat as well as help hold the rub.
- Coat the meat evenly and liberally with Hawg Nutz dry rub. Massage into meat.
- Cover the meat while still in the aluminum pan and place in refrigeration for at least 30 minutes. If you prep the night before or if time permits – we suggest letting the meat sit for at least 4 hours. Overnight is the best. This will help the flavors to penetrate and the meat to marinade more.
- Remove the meat from refrigerator and let sit for 30 minutes to come to room temperature.
- Get the smoker fired up and set for 235 degrees. We believe in LOW and SLOW. The big trick is to keep temperature consistent throughout the cooking process.
- Put the smoke on. Use whatever flavor you are shooting for. We like to use a fruit flavor like apple or cherry.
- Place meat in smoker, shut the lid and monitor temperature and smoke.
- At the 2 hour mark, start checking internal temperature. We suggest using a remote sensor. This will eliminate you having to open the lid which impacts keeping consistent temperature. Drink beer and be patient keeping smoker temperature and smoke consistent.
- When internal temperature hits 165, pull the meat from the smoker and wrap in aluminum foil and place back on smoker. No need for smoke from this point forward. Just maintain the temperature.
- Internal target finish temperature is 195. Go by temp and not time. When the target temperature is hit pull the butt off the smoker and place in a large pan or platter – the foil will be full of juice.
- Let rest for 30 minutes and remove the meat from the foil and place back in a pan. Save the juice in a separate container.
At this point, the meat should be easy to shred. We suggest wearing gloves because the meat is still extremely hot. Feel free to add some juice as you see fit and ENJOY.