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1
Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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2
In a small bowl, combine the Pork Rub ingredients.
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3
Mix well and set aside.
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4
In a separate mixing bowl, combine all the Pork Injection ingredients and blend until the sugar dissolves.
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5
Using a meat syringe, inject the meat evenly every 1-inch using the entire amount of the injection solution.
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6
Apply the dry rub to the meat in an even coating, patting so the rub adheres.
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7
When the heat reaches 225u00b0F, place pork butt in cooker and cook over indirect heat for 12 hours.
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8
Add hot charcoal or wood coals as needed during the cooking process to keep smoker temperature stable.
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9
The internal temperature of each pork butt should reach 195u00b0F when done.
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10
Pull or chop the meat and drizzle with favorite BBQ sauce or serve sauce on the side.
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11
Combine the white vinegar, apple cider vinegar, Worcestershire sauce, dry rub, and minced jalapenos in a medium sauce pan and heat until it boils.
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12
Remove the pan from the heat.
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13
Add the remaining ingredients into the sauce pan and blend well.
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14
Combine the ingredients in a small bowl and mix well.
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15
Make at least 24 hours prior to usage for best flavor.
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16
Store the sauce in a tightly covered jar for up to 2 months at room temperature.
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17
In a large bowl combine all the ingredients and mix well.
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18
Make at least 24 hours prior to usage for best flavor.
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19
Store the sauce in a tightly covered jar for up to 1 month at room temperature.
