Barbecue Pork Butt

1. 1

   Special equipment: Smoker and 4 ounces hickory or oak wood chunks

2. 2

   Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves.

3. 3

   Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.

4. 4

   Cover and refrigerate overnight.

5. 5

   Remove the pork from the brine, and pat dry.

6. 6

   Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker.

7. 7

   Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.

8. 8

   Once the meat reaches 150 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan.

9. 9

   Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours.

10. 10

    Remove from the oven and rest, covered for 30 minutes before serving.

No additional tips available.