1170 minutes
A simple and flavorful barbecue pork butt recipe that results in tender, smoky, and juicy pulled pork.
Kosher Salt, dissolved in water
0 oz
Molasses, added to brine
0 oz
Boneless Pork Butt, brined, smoked, and oven-cooked
0 lb
Hickory Or Oak Wood Chunks, for smoking
0 oz
1. Prepare the Brine
Dissolve the kosher salt in water, add molasses, and stir well to combine. Submerge the pork butt in the mixture, cover, and let it brine in the refrigerator for 8 to 10 hours.
2. Prepare the Pork
Remove the pork butt from the brine and pat it dry with paper towels.
3. Smoke the Pork
Preheat the smoker to 225ºF and place the wood chunks in it. Load the pork butt onto the smoker rack and smoke for 3 to 4 hours until it reaches an internal temperature of 140°F.
4. Cook the Pork in the Oven
Wrap the pork butt in aluminum foil and place it on a sheet pan. Cook in a preheated 300°F oven for another 3 to 5 hours until it reaches an internal temperature of 200°F.
5. Rest the Pork
After cooking, loosen the foil and let the pork rest for 30 minutes.
6. Serve the Pork
Use forks to shred the pork butt into pieces and serve as desired.
Keep a steady temperature (225-250°F) to tenderize the meat; use a mix of apple and hickory wood for smoking.
Opt for a well-marbled pork shoulder with a consistent fat cap for flavor and moisture during cooking.
Aim for an internal temperature of 195°F to 203°F for perfect tenderness.
Use a bold mix of sweet, savory, and spicy elements like smoked paprika, brown sugar, garlic powder, onion powder, and cayenne.
Let the pork rest for at least an hour after cooking to redistribute juices and enhance flavor.
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