Chef Scott’s Smoked Pork Butt
PREP TIME: 30 Minutes
COOK TIME: varies
Barbequing and Roasting
• 5-7lb pork shoulder roasts -
aka 'pork butt' 'Boston Butt'
I took two pork butts and rubbed them down with my (1)Dry Rub consisting of 1/4 cup brown sugar, 1/2 cup six pepper blend, 1/4 cup garlic salt, 1/4 cup
BBQ Seasoning, and let them sit in the rub for several hours under refrigeration. I fired up the Char-Broil offset smoker with a hot mesquite fire with charcoal briquettes and mesquite wood in the fire box. In preparation of smoking I soaked some mesquite wood chips for an hour to help bring on the smoke.
Once the smoker was at the 250F degrees I added the pork butts to the smoker and threw in a few chicken quarters to fill out the grill. I didn't want to
waste the smoke on two lonely pork butts!
After placing the pork butts on the smoker and checking the temp I threw some wood chips into the smoker box and let the smoke work it's magic.
As usual I checked the smoker every 30-45 minutes and added between 8-15 briquettes to the fire to keep it running between 225F - 250F degrees.
I added more wood chips every hour for the first 4 hours and then 2 more times during the end of the smokin' to work some more smoke into the meat.
I also made a (2) Mop Sauce that I slathered onto meat which was comprised of:
• 1/4 cup red wine vinegar
• 1/4 cup apple balsamic vinegar
• 1/2 cup Smokey Sweet BBQ Sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
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I added this mop sauce after the first 5 hours of smokin' and left the meat alone to pull in all that flavor.
After 10 hours of smoke and it reaching an internal temperature of 160F degrees - I did the usual, removing it from the smoker, placing it on a platter, sampling some of the best tasting meat around and then wrapping it up for service during dinner at the University.
At the time of service I had one of the cooks pull the meat and after bringing it up to 140 degrees in a slow oven. I then mixed 1/4 cup apple balsamic vinegar, 1/4 cup red wine vinegar and 3 tbsp honey with 1/4 cup bbq sauce and incorporated it into the meat to keep it juicy but not heavy on sauce.
I had people searching it out for dinner and the pan full of BBQ was picked clean in less than 45 minutes.