Smoked Barbeque Pork Butt

By lorik

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.