- 2bone-in pork butts
- 2 cupsapple juice
- 1 cupwater
- 1/4 cupbrown sugar
- 4 teaspoonsWorcestershire sauce
- 1/2 cupfavourite rub
- 3 cupsapple juice
- 3 cups of yourfavourite pork BBQ sauce
Prep: 1 hour | Cook: 10 hours | Extra time: 1 hour, resting
- Get the pork butt out of the fridge and start to bring to room temperature.
- Combine the apple juice, water, brown sugar and Worcestershire sauce. Stir well until sugar is completely dissolved. Inject into the meat at about 1 inch intervals across the butt. This will keep moisture through the cooking process.
- Wipe the butt of any excess moisture then coat generously with the rub. Leave for 40 minutes out of the fridge to heat to room temperature.
- Prep the smoker to between 225 and 250 degrees F. Add a water pan (water already hot) if able in your smoker unit. Select and add wood to the smoker, hickory or mesquite give good smoke flavour quickly.
- Add the pork butts to the smoker. Fat cap down if you believe it acts as a barrier to the heat and creates a bowl of goodness; or fat cap up if you believe it bastes the meat throughout the cooking process. Leave for 3 hours with a constant smoke, add more wood if required.
- After 3 hours check regularly (every hour) and spray with apple juice (if you don’t have a spray bottle you can mop or baste on).
- Continue this for the next 6 hours. The internal temperature should be reaching about 190 degrees F.
- The pork is almost done so it is time to start dressing and improving the bark. Combine any remaining apple juice with 1 cup of the BBQ sauce. Baste this on the pork 4 times over the next hour, this will create a rich and flavourful glaze over the rich smoke flavour you have already achieved.
- This is so beautiful you will want to present the pork butt whole and pull it in front of your friends. Serve with the remaining BBQ sauce to add as desired/if required.
If you are checking your temperature throughout the cooking process there is a ‘stall’ at about 160 deg F – You are not doing anything wrong; it is just part of the chemistry of the cook, there is no need to adjust temperatures or similar. If not expecting this, it can be a bit concerning.