Directions:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.83 Kcal (1100 kJ) | ||
| Calories from fat | 107.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 18% | |
|---|---|---|---|
| Cholesterol | 119.04mg | 40% | |
| Sodium | 129.23mg | 5% | |
| Potassium | 678.01mg | 14% | |
| Total Carbs | 0.2g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 37.73g | 75% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2mg | 11% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 132.28 Kcal (554 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 18% | |
|---|---|---|---|
| Cholesterol | 59.91mg | 40% | |
| Sodium | 65.04mg | 5% | |
| Potassium | 341.23mg | 14% | |
| Total Carbs | 0.1g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 18.99g | 75% | |
| Iron | 1mg | 11% | |
| Calcium | 14mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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