This all around cook is essential to any backyard smoker. It is versatile and wields a heavenly flavor!!
Basic Info:
Prep time: 15 min. Cook time: 1-1.5hrs. Difficulty: 3 of 5. Serves: 12. Wood Type: Hickory/Cherry.
Ingredients:
- 5 Pound Pork Shoulder/Butt
- Yellow Mustard
- Sweet BBQ Rub
- Spritz Apple Juice/Apple Cider Vinegar or Cherry Pepsi
- Injector
- Aluminum Foil or Butcher Paper to wrap at stahl
Steps:
1. Take out your Boston Butt (pork shoulder). Proceed by taking a knife and slicing the fat cap in a diamond shape to open it up to allow smoke to absorb into the protein.
2. Coat the pork butt with a binder. We use yellow mustard.
3. Then coat the pork butt with your favorite sweet rub. We combine our Honey Bacon Hog with our Cherry Hickory BBQ.
4. At this point, you can inject it. We use 1 of 3 options: apple juice, apple cider vinegar, or Cherry Pepsi.
5. Kick on smoker to 225-250 (at 250 pork cooks roughly hour per pound). Place the pork butt fat cap up.
6. Can spritz every 30-45 minutes. Once internal is at the stahl around 160-165 internal, you can wrap. We use butcher paper.
7. Place back on smoker until internal probes at 201-203.
8. Pull, let rest for 15-30 minutes.
9. This will fall apart with no issues. Here, we'll season it with more sweet bbq rub all over to ensure the heavenly flavors are well within the protein cut.
Lastly, dig in and enjoy by using your favorite bbq!