Smoked Pork Butt

Smoked Pork Butt

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 7

    pounds fresh pork butt roast

  • 2

    tablespoons ground New Mexico chile powder

  • 4

    tablespoons packed brown sugar

Directions

If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).


Nutrition

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