Baddogg’s Barbeque Pork Butt - Something Edible
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Baddogg’s Barbeque Pork Butt

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Baddogg’s Barbeque Pork Butt


Servings: Recipe as wrote is enough to make 10-12 lbs of pork butt.

Prep Time: 9 hours

Cook Time: 12 hours


The Pork

  • 10 lbs Pork Shoulder Roast (aka Pork Butt or Boston Butt.)
  • 3 fluid oz Domestic Beer (For "the crutch;" go as cheap as you dare.)
  • The Rub

  • 3 Tbsps Kosher salt
  • 2 Tbsps garlic powder
  • 2 Tbsps onion powder
  • 2 Tbsps ancho chile powder
  • 1 1/2 tsps coriander Ground.
  • 1 1/2 tsps ginger Ground.
  • 1 1/2 tsps black pepper Ground.
  • The Brine Injection

  • 1 1/2 cups apple juice
  • 1/3 cup cider vinegar
  • 2/3 cup brown sugar
  • 3 Tbsps Kosher salt
  • 1 tsp fish sauce
  • The Vinegar Sauce

  • 1/2 cup cider vinegar
  • 1 tsp Kosher Salt
  • 1 tsp BBQ Rub (Listed above.)
  • 2 Tbsps demerara sugar
  • 1/4 cup ketchup
  • 2 Tbsps Louisiana Hot Sauce (The REAL stuff.)
  • "Bark Cheater" Glaze

  • 1/4 cup vinegar sauce (Listed above.)
  • 2/3 cup apple jelly
  • 1/4 cup light corn syrup

  • Instructions:

    *The Day Before*
    For the Rub -
    Combine all of the ingredients listed into a sealable container or zip-top bag and shake it up good.

    For the Injection -
    Combine all ingredients in a medium saucepan and bring just to a boil over medium heat, while stirring occasionally. At the point of boilage with everything dissolved, remove from the heat, cool to room temperature and store in the fridge until ready to use (Don't inject your butt with hot brine).

    For the Sauce -
    Dissolve the salt, rub, and demerara sugar into the cider vinegar in a smmall saucepan over medium heat. When dissolved, kill the heat and whisk in the ketchup and hot sauce.

    For the Glaze -
    Combine all the ingredients in a blender and buzz until well-integrated (about a minute or two). Store in the refrigerator until ready to use.

    To Prep the Pork -
    In the evening before you hit the hay, place the pork in a deep disposable aluminum pan fat-side up. Using a BBQ injector, inject about 3/4 of an ounce (20 ml) of COLD brine into the pig in a one-inch grid pattern (don't sweat it if you don't use it all). Cover and let sit in the fridge at least 8 hours.

    *The Day of Reckoning*
    Set your grill for 200F indirect heat according to your manufacturer's directions. You'll need a full load of fuel, and a 50/50 blend of apple and hickory smoke wood.
    Drain the excess brine from the roast and completely cover with the remaining BBQ rub (remember, you used some for that sauce). Stick the pig with a probe thermometer in a meaty part away from any bone and put 'er on the grill fat-side up to smoke.
    When the meat hits a temperature of 150F, remove it from the grill to your aluminum pan still fat-side up (you did clean the pan right?) and add 3 oz of cheap-o beer (about a quarter of a can). Cover the pan with foil and put back on the grill. Raise the grill temperature to 275F (or even 300F) and cook until the meat reaches a temperature of about 202F. CAREFULLY drain off the cooking liquid and fat, and flip the roast over in the pan, placing the fat on the bottom. Baste all but the the fat (now on the bottom) with the glaze and place the panned pig back on the grill uncovered. Kill the heat and let the pork mellow in the now cooling grill for about an hour. After an hour's time, CAREFULLY remove the meat from the pan and immediately pull or chop.


    Don't try to nail me down on those prep and cook times. Depending on how much critter you're cooking and your BBQ grill conditions, this will vary quite a bit. Do it all ahead and reheat if you're worried about feeding a crowd.

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