Ingredients
- 7-8 lb Pork butt
- Worcestershire sauce (or yellow mustard)
- BBQ rub and sauce
- Large foil pan
Preparation
Step 1
Lay the pork butt in a pan to contain the mess then douse it with Worcestershire sauce or you can use regular yellow mustard if that suits your fancy. It's just to help the rub stick to the meat a little better.
Apply rub generously to the top and sides of the pork butt.
Set your smoker up for cooking at about 250 degrees with a mixture of hickory and apple wood. Once the smoker is maintaining a steady temperature, it is ready for the pork butt to go on. If your smoker has a water pan, be sure to use it.
Place the pork butt directly on the smoker grate fat side down and leave it alone until it reaches 170 degrees which should normally take about 6-8 hours depending on your smoker temperature.
Once the pork butt reaches 170 degrees, remove it from the smoker and place it on a large cutting board. Remove or cut the bone away from the pork butt then cut the pork butt into cubes that are 1 inch by 1 inch (approximately) and place them in a foil pan.
Add about 1 cup of sauce to the top of the cubed meat and stir it around to coat all of the pieces. Add about 1 cup of rub and stir it around once again to coat all of the meat.
Place the pan of cubed meat into the smoker and leave it for about an hour. The burnt ends are finished when they are as dark and charred as you like them. I usually wait about an hour and sometimes 2 hours just depending on how big of a hurry I am in.