There is a lot of preparation and cooking time involved in smoking pork butt, but the results are well worth it. Smoked pork butt makes delicious pulled pork, which is great for sandwiches. Soaking the pork butt in a brine mixture breaks down the protein structure of the pork, making the pork very tender once it is cooked. A propane smoker is ideal for cooking pork butt because it is easier to clean than a charcoal smoker and it requires minimum maintenance.
Things You'll Need
- 1 cup sugar
- 1 cup kosher salt
- 1 gallon cold water
- 8 pounds ice
- Large container
- 5 to 7 pounds pork butt
- 4 tablespoons brown sugar
- 2 tablespoons chili powder
- Mixing bowl
- Smoker box
- Soaked wood chips
- Roasting rack
- Drip pan
- Olive oil
- Spray bottle
- Apple juice
- Cooking thermometer
- Aluminum foil
Combine ingredients in a large container, and stir until the sugar and salt dissolve.
Place the pork butt into the brine solution. Refrigerate 12 to 24 hours to allow the brine to tenderize the pork.
When the pork is finished marinating, preheat the propane smoker to 225 degrees.
Add the brown sugar and the chili powder to a mixing bowl. Sift the ingredients until they are well blended. Rub the sugar and chili powder onto the pork butt.
Fill the smoker box with soaked wood chips. Use seasoned wood chips such as apple or hickory to add more flavor to the pork.
Place the drip pan into the smoker. Sit the roasting rack on top of the drip pan. Brush olive oil onto the roasting rack to prevent the pork butt from sticking.
Sit the pork butt on the roasting rack. Smoke the pork butt for 2 hours.
Apply apple juice to the pork butt with a spray bottle. Generously “mop” the pork butt every hour. This keeps the meat from drying out.
Remove the pork butt once the internal temperature reaches 145 degrees. Wrap the pork in aluminum foil and place it back into the smoker.
Smoke the pork for a total of 6 to 12 hours. The cooking time depends on the thickness and size of the pork butt. The pork needs to reach an internal temperature of 160 degrees before consumption.
Remove the pork butt from the propane smoker. Let the pork butt cool for 30 minutes. Open the foil, and use a fork to pull the pork apart. Serve the pork immediately, and refrigerate any leftovers.