Smoked Pork Butt. Finally back in full cooking order! Boy am I happy to be back. After being sick, moving, and picking a last-minute freelance job I am finally back to you as a full-time Low Carb cooker.
Last week was my husband’s 33rd Birthday and since we now have a full functioning patio I took this chance (with the help of many friends and family members) to splurge on him this year and get him a smoker.
You see I might be the queen of the kitchen, but he is the king of the grill. We have a beautiful gas grill, but now that we have the space I felt it was time to enhance his grilling opportunities with a ceramic charcoal grill/smoker.
Well we decided to give this grill a full test drive this Memorial Day weekend by smoking up some pork butt. The pork butt or pork shoulder is a very inexpensive piece of meat that is pretty fatty. I would never buy it unless I planed on cooking it low and slow for a long period of time.
When cooked correctly it is absolutely delicious. We chose to use a dry rub mixture. If you happen to own a smoker or a charcoal grill that can be manipulated into one I highly recommend this recipe. I will warn you that you may have a few neighbors banging on your door to try this after having to smell it cooking away for eight to ten hours.
Smoked Pork Butt Recipe
- 1 5.5lb Pork Butt or Pork Shoulder, bone in;
- Dry Rub:
- 1/2 cup Smoked Paprika;
- 1/4 cup Koscher Salt;
- 1/4 cup Garlic Powder;
- 2 tablespoons Black Pepper;
- 2 tbsp. Ground Ginger;
- 2 tbsp. Onion Powder;
- 2 tbsp. Ground Rosemary.
- 1/4 cup Yellow Mustard.
- Rinse and throughly dry pork butt with a paper towel;
- Lather the pork butt in the yellow mustard;
- Mix all dry rub ingredients together and transfer to an airtight container to keep on hand;
- Rub in about 2 tablespoons of dry rub on to each side of the pork butt;
- Using a charcoal grill set your temperature to around 275°f. I found using a barbecue thermometer really helped to maintain a steady heat and also check the meat temperature;
- Along with your lump wood charcoal, add a few chunks of apple wood for a sweet smoky flavor;
- Cook pork butt covered at 275°f for 8-10 hours;
- Remove from the grill and use two forks to shred the pork;