Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, southern smoked pork butt. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Southern Smoked Pork Butt is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Southern Smoked Pork Butt is something that I’ve loved my entire life.

The pork butt's weight determines how long it needs to smoke. Although other pitmasters may deal with the fat cap differently, Matt prefers smoking pork butt with the fat cap up, so that the fat will gently baste the butt as it slowly. Place pork in a metal pan.

To begin with this particular recipe, we have to first prepare a few components. You can cook southern smoked pork butt using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Southern Smoked Pork Butt:

1. Make ready boston butt pork roast
2. Make ready light brown sugar
3. Make ready Tblsp Lawry's seasoned salt
4. Make ready Tblsp granulated garlic
5. Get Tblsp cayenne pepper
6. Make ready Tblsp mustard powder
7. Get Tblsp chipotle powder
8. Get Apple Wood Chips
9. Get Water

Place pork, fattier side up, on cooking grate directly over coals in center of smoker. I always soak in the brine overnight. Make sure you smoke it long enough. The first few times the pork was done but didn't pull apart.

Instructions to make Southern Smoked Pork Butt:

1. Mix all the dry ingredients together except for the wood chips
2. Rub pork butt with the dry ingredients, wrap with saran wrap and marinate in fridge for at least 3 hours
3. Meanwhile soak the wood chips in water for at least 30 minutes
4. Drain wood chips then place soaked chips in a foil loaf pan, placing the pan in between the coals and meat
5. Place pork butt on grill over indirect heat when coals ash over and temp is 180-200 degrees Fahrenheit
6. Slow cook for 9 hours and keep checking and keep adding a few coals to the fire to maintain temp at 180-200, turn butt over every 2 hours also throw some wet chips on the fire occasionally for better smoke flavor ENJOY !!

I use a variation of the rub. Place pork butt on rack, with a drip pan underneath to minimize the mess. John Lewis, owner of Lewis Barbecue in Charleston, S. He's welded his owned custom-designed smokers and regularly wakes up before dawn to tend the fires for his expertly smoked pork spareribs, beef ribs and brisket, making thousands of pounds of barbecue for his hungry fans each week. In this article we are going to teach you how to smoke a pork butt.

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