Smoked Barbeque Pork Butt
By lorik
Rate this recipe
4/5
(1 Votes)
Ingredients
- Sauce Variations:
- 3-4 3-4 3-4 lb Pork Butt
- Al's Rub
- 1 1 1 large onion, coarsely chopped
- 1/4 1/4 1/4 cup flour
- 1 1 1 cup Barbeque sauce
- 1/4 1/4 1/4 cup honey
- 1 1 1 Tbsp. yellow mustard
- Lexington Style Barbecue Sauce:
- 3 3 3 cups cider vinegar
- 3/4 3/4 3/4 cup tomato ketchup
- 6 6 6 Tbs. light brown sugar
- 3 3 3 Tbs. granulated sugar
- 1-1/2 1-1/2 1-1/2 Tbs. kosher salt
- 2-1/4 2-1/4 2-1/4 tsp. finely ground white pepper
- 2-1/4 2-1/4 2-1/4 tsp. red chile flakes
- 3/4 3/4 3/4 tsp. freshly ground black pepper
- rator.
- Kansas City Style Sweet Cola Barbecue Sauce:
- 4 4 4 Tbs. unsalted butter
- 1 1 1 large onion (9 oz.), chopped
- 4 4 4 cloves garlic, chopped
- 1 1 1 can (12 oz.) cola
- 1 1 1 cup tomato ketchup
- 3 3 3 Tbs. tomato paste
- 1/2 1/2 1/2 cup cider vinegar
- 1/2 1/2 1/2 cup firmly packed brown sugar
- 1/4 1/4 1/4 cup Worcestershire sauce
- 2 2 2 tsp. ground ancho chile powder or New Mexico chile powder
- 1 1 1 tsp. ground white pepper
- 1 1 1 tsp. kosher salt
- South Carolina Honey Mustard Sauce:
- 1 1 1 cup prepared yellow mustard
- 3/4 3/4 3/4 cup cider vinegar
- 1/2 1/2 1/2 cup molasses
- 1/4 1/4 1/4 cup honey
- 2 2 2 Tbs. peanut oil
- 2-1/2 2-1/2 2-1/2 tsp. Worcestershire sauce
- 1 1 1 tsp. kosher salt
- 1/2 1/2 1/2 tsp. ground white pepper
- 1/2 1/2 1/2 tsp. freshly ground black pepper
- Large pinch Large pinch cayenne
- to Let cool to warm or room temperature before using.
- Memphis-Style Barbecue Sauce:
- 24-oz. 24-oz. bottle One 24-oz. bottle of ketchup
- 1-1/2 1-1/2 1-1/2 cups water
- 1/2 1/2 1/2 cup apple-cider vinegar
- 1/3 1/3 1/3 cup packed light brown sugar
- 1/3 1/3 1/3 cup granulated sugar
- 2 2 2 tsp. freshly ground black pepper
- 2 2 2 tsp. granulated onion
- 2 2 2 tsp. dry mustard
- 1 1 1 Tsp. fresh lemon juice
- 1 1 1 Tbs. Worcestershire sauce
- to to ketchup, water, vinegar, both sugars, pepper, granulated onion, and mustard in a medium saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar.
- to 1-1/2 30 to low and simmer for about 1-1/2 hours, stirring the sauce occasionally during this time. Add the lemon juice and Worcestershire, and cook for an additional 30 minutes.
- to from the heat and let cool. Pour into an airtight container and refridgerate for up to three weeks, though I doubt it will last that long.
Details
Adapted from finecooking.com
Preparation
Step 1
Rub pork but generously with rub. Cover with onions, cover and refrigerate overnight.
Combine barbeque sauce, flour, honey, and mustard in a small bowl. Pour on top of pork butt before putting in smoker.
Cook pork butt for 5 hours in 225 smoker using apple wood chips during first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 ½ hours. Internal temperature should be 190 to 200.
You'll also love
- Soup, White Bean and Pasta 4/5 (1 Votes)
- Beef Short Ribs in Chipotle and... 4/5 (1 Votes)
- Pork Afritada 4/5 (1 Votes)
Review this recipe