This is the BBQ Matt grew up on. Sweet, pulled pork! Being from the deep south, BBQ was synonymous with pulled pork. AKA Pork butt, boston butt or pork shoulder. This tried and true recipe is simple and easy!
Meat Church How To YouTube Video: https://youtu.be/1wMS2VeccIk
- 1 bone in pork butt. 8-10 lbs.
- Meat Church The Gospel (sub Texas Sugar, Honey Hog Holy Gospel, Honey Bacon or Deez Nuts)
- Meat Church Honey Hog Hot Rub
- 1 stick of European or Irish unsalted butter
- 1 C brown sugar
- 1 C Apple juice for spritzing
- 1 C Meat Mitch NAKED sauce (sub your fav BBQ sauce)
- 1 half steam pan & foil to cover
- Yellow mustard for slather
- Meat Church Hog Injection
Prepare your Smoker
Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.
Pork butt prep
Remove all excess fat from the pork butt. Only leave minimal on the bottom, although this is less important as you can remove it after the cook. Optional – butcher the area around the money muscle to expose it. You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.
Mix Meat Church Hog Injection with a high quality juice (e.g., Martinelli’s apple juice, Welch’s White Peach Grape). Inject in a 1” x 1” grid pattern until the pork butt is nice and plump.
Season the pork butt
Slater the pork butt in yellow mustard to act as a binder for the seasoning. This will not affect the flavor. Rather, it allows the seasoning to adhere more quickly.
Season all sides of the pork liberally with Honey Hog (The Gospel, Holy Gospel, Deez Nuts or other rubs work as well). Allow the pork butt to "sweat out" which just means let the season fully adhere.
Smoking the pork butt
This cook should take around 8 hours or so depending on weight. Plan on an hour per pound at most. Place the butt directly on the grate, fat side down.
Spritz every hour with apple juice or cider vinegar. We are targeting a beautiful mahogany color. This will occur just before the butt starts to turn really dark. This should be around the 6 hour mark with an internal temp near 165.
At this point remove the butt and place it in a half steam pan. Apply a liberal coating of Honey Hog Hot. Then top with the brown sugar and the pats of butter. sometimes I like to add 1/2 can of a good fruit juice. Jumex juices work great. Using leftover injection or that juice you mixed with is also a good call.
Cover the pan tightly with foil and return to the smoker. If you want to separate the money muscle you will want to do that when it is between 190 – 195 degrees internal temperature.
Continue smoking the butt until it reaches 205 degrees internal temperature.
Simply allow this butt to rest for 30 - 45 mins. Then shred or pull the butt, continually tossing in its own au jus. In the video at the top of this recipes we show you how to use a fat separator for this step.
I typically add a little more seasoning of choice after the shred for added flavor. Enjoy!