Smoked Pork Butt

Hickory Smoked Pork Butt

Ingredients:  serves 4-6 people

• 1 @ 4 pound Boneless Pork Shoulder Butt
• all meat seasoning, (mine is from the “Old Fashion Butcher Shoppe here in Evansville Indiana) But you can use a mixture of black pepper, salt, garlic powder, onion powder, thyme and dried parsley.
• sage
• dry ground mustard
• celery seeds
• brown sugar
• honey
• apple cider vinegar (optional)

Generously season the Pork with the all meat seasoning, sage, dry ground mustard and celery seeds by rubbing them all into the pork butt skin. I tried to measure the amounts but it’s truly a shake, sprinkle and rub method. Then place a very generous amount of brown sugar over the entire pork butt to completely cover the butt, the thicker the better. Wrap tightly with plastic cling wrap, place in a plastic bag or bowl and refrigerate for 8 hours or overnight.

The next morning start-up your smoker, bring the temperature between a consistent 225 to 250. We use hickory wood chips, but use whatever chips you enjoy. Remove from the plastic wrap from around the pork. Rub with honey, then  again apply another coating of brown sugar. Place in your smoker and cook for 6 to 7 hours. Spritz the pork butt with the apple cider vinegar once every hour.

When done you should have a wonderfully colored bark on the outside and 1/2″ inch to 1″ inch of pinkness from the smoke on the inside. Remove from the smoker, cover with foil and let rest for at least 15 minutes. We generally let ours rest for 30 to 45 minutes minimum. Slice, serve and completely enjoy.

Tips: Low and slow is the trick when smoking any type of meat. If you’re in the market for a new smoker take a look at the “Green Egg”. Until moving to Indiana I had never seen such a device. I have fallen completely in love with the “Green Egg” for smoking pork, chicken, beef and fish.