Pork Butt

Ingrediente

Pork Butt

Liquid smoke

Salt and Pepper

Granulated garlic

Granulated onion

Sweet Preacher Rub by Fire and Smoke Society

Instrucțiuni

Liberally coat fat side with liquid smoke.

Add salt and pepper

Add Granulated garlic and onion powder.

Add sweet Preacher Rub.

Add all dry ingredients by sprinkling from above about 1 foot. Let them sort of snow down.

Pat, do not Rub dry ingredients. Make sure to get sides as well.

Flip over and do the same to the other side.

Insert meat thermometer into center.

Note

Place into oven set at 275° fat side down.

Cook until internal temp is 140°.

Remove from oven, wrap in butcher paper and put back in. Make sure meat thermometer is still in.

Place back into oven fat side down until internal temp is 203°.

Make sauce

Pour about 1 cup of Texas Pete hot sauce into container. Add about 1/2 cup of apple cider vinegar.

Adjust to taste

Add a few drops of liquid smoke

Add a few drops of worscheshire sauce.

Add salt,pepper, garlic and onion powder.

Stir well.

After pork is done, let it set unwrapped for 30 min.

Should be able to pull bone right out Clea.

Wear gloves, pull chunks of butt off and rip them apart

Add sauce and toss it in.

I usually pull a piece and dip it in sauce to make sure sauce is good. I can adjust it then before pouring it over butt.

Enjoy

Be prepared for a long cook depending on size. Pull ilt when it reaches 203° do not worry about time. It will take 10 to 12 hours. I use a meat thermometer that has an alarm you can set for temperature.