SERVES: 8 | METHOD: Smoked | Food: Pork
Ingredients
- 1 (7 pound) bone out pork butt
- 2 (12 ounce) bottles root beer
- hawaiian sweet rolls
- jim beam's red stag bourbon
- john henry's wild cherry chipotle rub
- apple and cherry wood chips
- apple juice
- freezer bags
- roasting tins
Instructions
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Start the preparation roughly 36 hours before smoking the pork.
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Take your pork butt and double bag it in freezer bags.
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Pour in your root beers. Seal them up and place them in a tin in the fridge over night.
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After 24 hours in root beer, pull out the pork butt and let them drain, but don't pat dry.
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Start rubbing with John Henry's Cherry Chipotle and don't be shy. Wrap in plastic wrap and set in the fridge for another 12 hours.
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After 12 hours, it's time to get the smoker going at around 225-240°F. For this recipe, I don't use anything but water in the water pan.
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Once the fire is ready and the pan is full, pull out the pork butt and add a bit more rub where necessary. Place onto the smoker.
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The fun part starts at 140°F (internal temperature). Take 3 parts apple juice and 1 part Jim Bean's Red Stag Bourbon.
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Don't mess around here. Spritz until the pork is dripping wet. Do this as often as possible to keep the outside looking moist.
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This will slow down the cooking time but every 30 minutes is a good rule but I just like to keep it moist looking.
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I keep spritzing this until I hit 165°F(internal temperature). I then wrap the pork butt in heavy aluminum foil, making sure to wrap it so no drippings get out. I also give it one last spritz.
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Cook the pork butt until it reaches 200°F. Remove the pork butt from the heat and let rest in a towel and cooler for as long as possible.
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Hop online and work up that hunger on the smokin' forums!
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Once the pork butt has cooled, start pulling the meat in its own juices. No finishing sauce needed. It's ready to eat as is. I prefer using Hawaiian sweet rolls.
This pork recipe is best cooked using Masterbuilt Grills.