Wood Chick'S Smoked Pork Butt – a delicious recipe with pork, rub seasonings. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
2
Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
3
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
4
Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
5
Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
6
Pork will be done when the internal temperature reaches 185 to 190 degrees F.
7
Pull or chop meat as desired and top with your favorite sauce!
1372
kcal
Calories
79
g
Fat
153
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 5 lbs bone-in pork butt (or larger), 1/4 cup bbq dry rub seasonings (homemade or store-bought bbq dry rub).
Yes, Wood Chick'S Smoked Pork Butt falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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