Smoked Pork Butts for Baby Shower Recipe Video

I smoked 3 Boston Butts with Hickory wood and rubbed with Fiesta's Uncle Chris not Uncle Chester's..... LOL They were a hot at the shower!!!

Summary

Difficulty LevelMediumServings15
CuisineCourse
MethodMain Ingredient

Ingredients

 Pork butt3 Pound (boston butts)
 Steak seasoning1 1⁄2 Cup (24 tbs) (Uncle Chris Gourmet steak seasoning)
 Paprika1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size

Calories 211 Calories from Fat 103

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 3.8 g19%

Trans Fat 0.1 g

Cholesterol 56.3 mg

Sodium 2129.2 mg88.7%

Total Carbohydrates 8 g2.7%

Dietary Fiber 4.3 g17.2%

Sugars 2.8 g

Protein 21 g41.1%

Vitamin A 131.3% Vitamin C 19.1%

Calcium 3.4% Iron 20%

*Based on a 2000 Calorie diet

Things You Will Need

Smoker

Directions

GETTING READY
1. If frozen, thaw the pork butts by soaking them in a water sink.
2. Drain and pat dry the butts before you proceed to rub them with the dry rub.
3. To make the dry rub, combine the seasoning mix and paprika in a spice shaker.

MAKING
4. On the moist meat, sprinkle the seasoning mix, all over and on all sides, of the pork butts. Let the meat soak in the flavors of the rub.
5. Meanwhile fire up a Weber charcoal grill. Use mesquite lump charcoal for best results. Place a couple of hickory chunks on top. Watch the video for tips and directions on how to start the grill.
6. Place the rub coated butts on the grill rack.
7. Cover and smoke and grill the pork until the temp hits 190°F and it passes the fork test. This will take about 10 to 12 hours.

FINALIZING
8. Cover the meat with foil and fasten the foil tightly to the edges of the pan so the meat is in a nice enclosed environment. Let it rest for 30 to 60 minutes. Wrapping it in foil keeps it from drying out. Hold it at 150°F.
9. Put the meat into a large pan to catch drippings. Pull the clod apart with bear paws, gloved hands, or forks. Discard big chunks of fat. If you wish you can slice it or chop it. Try not to eat all the flavorful crusty bits when you are doing the pulling, and distribute them evenly throughout. Make sure you save any flavorful drippings and pour them over the meat.
10. Sprinkle a little of the seasoning or barbecue rub over the shredded meat and toss. Pack in zip lock bags.

SERVING
11. This recipe yields enough pulled pork to feed an army!
12. There are so many wonderful ways to serve pulled pork. It is marvelous just piled warm and steaming on a plate with no sauce. Or serve the pork over buns or sandwiches topped with coleslaw or slathered in barbecue sauce.

Editors Review

With smoke woven through shards of moist meat, potent bits of strongly seasoned crust mixed in, and a gentle splash of barbecue sauce, this smoked pork butt recipe is perfect for feeding large crowds, especially because it is cheap and makes the most delectable sandwiches. This recipe is good for beginners to start experimenting with smoke cooking and skips the marinade, injections, and brines! It's a favorite at potlucks, barbecue parties, and large gatherings.
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