- 1 pork butt, about 5 pounds
- 3 tbs of vegetable oil
- 1/3 c. butt rub of choice
- 2 c. wood for smoke
- 10 hamburger buns
- 1 c. of your favorite barbecue sauce
Preparation time 10mins
Cooking time 390mins
Rinse and thoroughly dry the meat. Oil the meat with vegetable oil, coating all surfaces. Cover your butt generously with rub. Let it sit for at least an hour, to allow the spice to penetrate a little.
Fire up the smoker to about 225°F and set it up for indirect smoke cooking. Put the meat on, right on the grate, not in a pan; add about 4 ounces of wood chips, pellets, or chunks to the coals. Just check your cooker every hour or so to make sure the fuel is sufficient and you are holding at 225 to 250°F. Add additional doses of wood, 4 ounces at a time, every 30 minutes for the first two hours for a total of 16 ounces. No need to add more. After a while the meat just won't absorb it. After 2 hours of smoking at about 225°F with lots of smoke, put the meat on a roasting rack in a roasting pan and pour a cup of water or apple juice into the pan. 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. Roast in the indoor oven at 350°F for another 2 to 3 hours or until the temp hits 203degrees. Now it’s time to check the butt. The exterior should be dark brown. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If it turns easily and comes out of the meat, you are done. If there is no bone, insert a fork and try to rotate it 90 degrees. If it turns with only a little torque, you're done. If not let it cook 30 minutes longer.
Let it rest for 30 to 60 minutes in wrapped in foil. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. Pull it apart with gloved hands or forks. Discard big chunks of fat. If you wish you can slice it or chop it. Set aside 1 pound for meal 5.
Mound it high on bun and top it with a small amount of your favorite sauce.