Butch's BBQ Pork Butt

1. 1

   Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.

2. 2

   With sharp knife, score the top of pork butt through the fat until you reach the meat.

3. 3

   Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce.

4. 4

   Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process.

5. 5

   Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose.

6. 6

   Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork.

7. 7

   Place wrapped butt back in the smoker for an additional 25 to 30 minutes.

8. 8

   Remove from the pit and allow the meat to rest for at least 10 to 15 minutes.

9. 9

   Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart.

10. 10

    Mix barbecue sauce and seasoning rub into the meat, to taste.

11. 11

    Serve on a hamburger bun with a tablespoon of coleslaw on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.