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Pork Butt on the Smoker

Print Recipe
Prep Time 1 day
Cook Time 6 hours
Resting Time 1 hour
Course BBQ, Main Course
Cuisine American, BBQ
Servings 10 people

Equipment

  • 1 Smoker Pellet, Offset, Weber Charcoal etc.
  • Wrap Butcher paper or heavy duty aluminum foil
  • Spritz Bottle

Ingredients
  

  • Salt Kosher
  • Pepper Coarse (16 mesh)
  • Mustard Yellow or Dijon
  • Garlic Granulated

Instructions
 

  • Dry brine the pork butt with an even coating of kosher salt
  • Place the pork butt on an uncovered tray in the fridge for 24 to 48 hour
  • Use a knife to score the pork butt with  a crosshatch pattern in the fat cap
  • Apply an even slather of yellow or dijon mustard
  • Season liberally with pepper and granulated garlic
  • Set smoker to 250 degrees
  • Fill the smoke tube with pellets and ignite until flaming, for 10 minutes. (optional)
  • Blow out the flame and transfer the smoke tube to the pellet grill. (optional)
  • Place the pork butt on the smoker with the thickest part / fat cap towards the heat source.
  • After an hour spritz pork with equal parts apple cider vinegar / water
  • Continue spritzing every 30 minutes until internal temp measures 175 degrees
  • Pull off pork butt at 175 degrees and wrap tightly with butcher paper or foil
  • Return the pork butt to the smoker and continue to smoke at 250 degrees
  • Remove the brisket when the meat reaches 200-205 degrees and meat is probe tender*

Notes

Probe tender - when a temperature probe is easily inserted into the meat. Think the texture of a knife through room temperature butter.