Dueling Pork Butts - Smoked |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 20 |
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So named because there are two of them....and because I couldn't think of a better title right now. Yield is estimate depending on the size of your butts and how you'll be serving them. Prep time does not include 4-hour refrigeration period. Ingredients:
2 pork butt |
3/4 cup apple juice |
1/2 cup water |
1/2 cup sugar |
1/4 cup kosher salt, finely ground |
2 tablespoons worcestershire sauce |
1/2 cup white sugar |
1/2 cup paprika |
1/3 cup garlic salt |
1/3 cup kosher salt |
1/4 cup dark brown sugar |
1 tablespoon chili powder |
1 teaspoon oregano leaves |
1 teaspoon cayenne pepper |
1 teaspoon ground cumin |
1 teaspoon black pepper |
Directions:
1. Remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away. The logic behind this method is that: ** Smoke and rub won't penetrate the external fat; ** It takes more time and fuel to cook a pork butt with all the fat intact; ** Unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a pork butt contains a tremendous amount of intramuscular fat, so the roast essentially self-bastes from the inside out; ** After many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left-you're going to cut it away and discard it; ** Removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.
2. Moving right along -
3. Mix the injection ingredients together and shoot 'em in those butts.
4. Mix the rub ingredients together and rub and spank it on said butts.
5. Refrigerate for at least 4 hours.
6. Smoke at about 225F until internal temperature reaches 195°F (Approximately 10 hours over mesquite lump with hickory chunks.).
7. Let rest for 15 minutes.
8. Pull, and have fun. Put some meat in a bun with a little of your favorite BBQ sauce. Add a little coleslaw if you wish and enjoy.
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