Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.
Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”
Recipe Information
Ingredients:
Apple Juice
McCormick's Sweet & Smoky Dry Rub
Dried Tomato & Garlic Pesto Mix
Olive Oil
Yellow Mustard
Brown Sugar
2 6-7 lbs. Pork Butts
Preparation:
Trim most of the excess fat off the Pork butts.
Rub pork down with Olive oil.
Liberally coat the entire Pork Butts with yellow mustard.
Shake on some Dried Tomato & Garlic Pesto mix.
Liberally coast the pork butts with McCormick's Sweet &
Smoky dry rub.
pour some apple juice into a spray bottle and lightly mist
the pork butts.
Sprinkle on some brown sugar all over the pork butts.
Shake on a bit more of the Dried Tomato & Garlic Pesto mix.
Wrap in plastic wrap and refrigerate over night. (12 hours
or more).
Following
morning early... I start at 4 AM.
Use a injector and inject the Pork butts with a fair amount
of apple juice.
Let stand at room temperature for 1.5 hours.
Preheat the cooker to 225-230 degrees
Place pork butts in smoker fatty side up. Mist hourly with
apple juice. Cook roughly 1 hour per pound. Turn the pork
butts after 5 hours. When the pork reaches 175 degrees
remove from smoker and place in aluminum tins. Add a cup to
2 cups apple juice for humidity and cover in foil. Place
back into cooker. Remove foil when meat reaches 195 degrees.
Drain the fat from the tin and add some apple juice.
Finish cooking until pork reaches 200 degrees. Don't worry!
This is not too hot, in fact it will produce the most
amazing pulled pork.
Cover
with foil and let stand 30-40 minutes. This is a great time
to put some beans into a pie tin and place in the smoker.
Stir them every 15 minutes until pork is ready.
When pork is ready, using a forks, pull and shred the pork.
Pull off any fat and put aside for your dogs. There should
be very little fat. most of it should have rendered down.
Serve with onion buns, beans, coleslaw and corn bread.
