Some good recipes.
Baddogg’s Barbeque Pork Butt
Source: The rub is mine. Other recipes adapted by myself and Brant from the pages of Smokin' with Myron Mixon
Servings: Recipe as wrote is enough to make 10-12 lbs of pork butt.
Prep Time: 9 hoursCook Time: 12 hours
The Brine Injection
The Vinegar Sauce
"Bark Cheater" Glaze
*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.
*The Day Before*
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.