Smoked Pork Shoulder Butt with Sweet BBQ Rub
Sugar Hill Smokehouse Sweet BBQ rub is perfect for smoking a pork butt. The brown sugar with the other spices form a very nice bark as the sugar caramelizes during the smoking process. There are many techniques for cooking pork butts. If you like to use injections, mops or sprays feel free to do so in addition to our Sweet BBQ Rub. However, as simple as this recipe seems it is a tried and true method with many thousands of pounds of delicious pork successfully cooked as proof. All you need is the meat and the rub. While not a necessity I highly recommend putting the rub on the night before, wrapping tightly with plastic wrap and putting on a tray in the refrigerator for 8-12 hours.
1 8-10 pound pork shoulder butt.
2-3 ounces of Sugar Hill Smokehouse Sweet BBQ Rub
Preheat your smoker to 225 degrees. Add your favorite flavoring wood to the smoker if using charcoal, electric or gas smoker.
Liberally sprinkle the rub with a “dry hand” and pat the rub in with your other “wet” hand. Turn the butt to apply the rub completely over the surface of the meat including the fat. Let the meat sit long enough for the rub to moisten. (Or, if applying the rub the night before wrap tightly in plastic wrap and store in the refrigerator on a tray.
When the smoker is ready, transfer the pork butt to the smoker fat side up and just walk away. Keep your smoker at temperature but the less you “peek” the better. We highly recommend using a remote probe thermometer so that you can monitor the temperature without raising or removing the lid of your smoker. If you don’t have this type of thermometer a good instant read probe thermometer will work fine. The time it takes to smoke the butt depends on the type of smoker you are using and the weather conditions. However, generally speaking you are looking @ 10-12 hours to get to the 190 degree temperature that we recommend. Patience is a virtue when using low and slow cooking techniques. After about ten hours has passed check the thickest part of the butt with your thermometer. Make sure you are not hitting the bone with the tip of your thermometer. When you read 190 degrees in the thickest part remove the butt from the smoker and double wrap completely with aluminum foil. If you are eating within an hour let the butt “rest” on the counter until ready to pull.
If there is going to be some time before you pull and serve the meat you can hold in the smoker or an oven at 170 degrees or put the butts in an empty cooler and cover with towels. The pork butt will “hold” its temperature for hours.
Before pulling the meat make sure it is at a safe temperature to do so. Food handling gloves are highly recommended. Remove the aluminum foil from the pork butt. Remove the fat cap and discard. Remove the bone and pull the meat in and around the bone. Discard the bone. Now simply push down on the whole butt and start pulling and shredding the meat into the desired size you want. Remember to remove and discard any fat or membranes. Please remember to serve your pulled pork with one of Sugar Hill Smokehouse delicious sauces.