Smoked Pork Shoulder/Butt
Ingredients
- 4 – Pork Shoulder or butt
- 8 TB – Mustard
- 1 ½ Cup - Seasoning
Directions
Preparation
- Pat the pork dry with paper towel
- Trim the pork as needed
- Slather the pork with mustard and then season all sides generously with seasoning.
- Allow to rest at room temperature while the smoker preheats (45 minutes)
Procedure
- Preheat smoker to 225 degrees
- Place the pork butts on separate racks and in the smoker, fat cap up
- Insert meat probe to monitor temperature
- Cook for 2-4 hours until the internal temperature reaches 100 degrees
- Fill a sawdust pan ¾ full with sawdust and dampen with water
- Form the sawdust into a funnel
- Place the pan on the heating element
- Smoke for 2-4 hours until the internal temperature reaches 165 degrees
- Remove the pork from the smoker and wrap well with butcher paper
- Place the pork butts back in the smoker and cook until the internal temperature reaches 200 degrees. (4-8 hours)
- Remove the po from the smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.
- Shred the pork and enjoy
By Joe Hanni
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