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Recipe: Barbecue Pork Butt

Rank: Intermediate

Time execution: 17 hr 20 min

Can be served for: 4 to 6 pounds pulled pork


  • 3 quarts water

  • 23 ounces kosher salt

  • 8 ounces molasses

  • 8 to 20 pound boneless pork butt

  • Special equipment: Smoker and 4 ounces hickory or oak wood chunks


  1. Place the water, salt and molasses in a large 23-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 3 cups of the brine to make sure it is completely submerged in the brine.

  2. Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.

  3. Heat the smoker to 335 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 250 degrees F, 4 to 5 hours.

  4. Once the meat reaches 240 degrees F, heat the oven to 400 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 300 degrees F and is tender and pulling apart easily, 4 to 5 hours. Remove from the oven and rest, covered for 40 minutes before serving.

Source: Barbecue Pork Butt All About Trends

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