Hickory Smoked Pork Butts Recipes

Steps:

• Trim and season the pork butt's and let them sit wrapped in the refrigerator over night. This allows the seasoning to get into the meat.Trim most of the excess fat off the Pork butts.
• Rub the butt's down with good old Yellow mustard. The mustards flavor will drastically change when smoked. Shake on some Garlic Powder. Next liberally coat the pork butts with Jack's Old South Hickory dry rub.Now sprinkle on a generous amount of Brown Sugar and rub it in good. Turn the butt's and repeat the seasoning steps above.
• Once the pork butt's are seasoned, wrap them in plastic wrap and refrigerate over night.
• Next morning -- Get an early start as this cook may take anywhere from 10 to 14 hours depending on the size of the butt's and the fat content. I started at 5 AM for this cook.
• Pre-heat your smoker to 225 degrees. Once the smokers going you can remove the pork butt's from the refrigerator and unwrap them. Pour some Tree Top Apple Juice into a cup. Using a sterile flavor injector, start injecting the the meat every 2" to 3" and slowly draw the needle back as you inject. This will evenly distribute the injection throughout the meat.
• Once your smoker has come up to temp and the pork is injected place them in your smoker evenly space apart. If your cooker has a hotter area place the largest piece of meats in that area. Now close the lid and let them slow cook for 2 to 3 hours.
• Place some apple juice in a clean misting bottle. Use this to mist the Pork butts every 2 to 3 hours. Slow cook the pork butt's until the internal temperature reaches 205 degrees. Then remove them from the cooker and place them in a aluminum pan and cover with foil. let stand 45 minutes to allow the juices to distribute and the meat to cool a bit. Using a fork begin pulling the meat apart. It should pull apart very easy. Pick out and toss any pieces of fat you wish not to consume. Most the fat should be mostly cooked down at this point.
• Serve with a pan of beans and you might want to put them in the smoker while the Butt's are cooling. A pan of Honey Cornbread is another great side. If you like your Pulled Pork Memphis style, well pile on some slaw on top of that mountain of pork then add the top bun!

Steps:

• Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
• Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
• Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
• Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
• Pork will be done when the internal temperature reaches 185 to 190 degrees F.
• Pull or chop meat as desired and top with your favorite sauce!

Steps:

• Marinade:
• Place all ingredients in a non-reactive bowl and whisk together.
• Rub: Place all ingredients in a container with a lid and shake well.
• Glue: Whisk ingredients together and place in a squeeze bottle.
• Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.
• Remove the pork from the marinade and pat dry with paper towels.
• Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
• Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
• Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.