Competition-Style Pork Butt

By Debbie54

Ingredients

• Stogies Pork Injection:
• 1 pork butt, bone in, 6-9 pounds
• 1 cup of your favorite commercial or homemade dry BBQ rub
• Apple and Hickory wood chips
• Injection mixture (optional)
• 2 cups apple juice or cider
• ½ cup cider vinegar
• ½ cup water
• ¼ cup Worcestershire sauce
• ½ cup corn syrup
• 1 Tbsp of the rub you use on the butt (finely ground)

Preparation

Step 1

1)Cover the butt evenly with the rub, working it in until the meat looks a bit most. Wrap the butt with plastic wrap and place back in refrigerator for 4 hours.

2)Soak the wood chips in water or fruit juice for half-an-hour more.

3)Load the charcoal in the EGG up to the top of the firebox. Add in the wood chips and stir them into the charcoal.

4)Set the EGG up for indirect cooking with a plate setter at 230. You may want to place a pan on the plate setter to catch drippings. Cook the butt low and slow, preferably for at least 18 hours. When the butt reaches the desired internal temperature of 200, pull it off the grill and double-wrap it in foil. Let the butt rest for at least 30 minutes; the meat will be tender that you can simply pull it apart with your hands.


Mix all ingredients together and heat over a low burner until the rub mixture is dissolved. Place in refrigerator and cool. Do not inject the butt with hot liquid.