Title: Smoked Pork Butt with Midnight Kick and Ultimate Pork Right Way BBQ Rub
Introduction:
This mouthwatering recipe will guide you through the process of cooking a delicious pork butt using Midnight Kick and Ultimate Pork Right Way BBQ Rub. Smoking the pork butt will infuse it with rich, smoky flavors, and the combination of these two rubs will create a perfect balance of spice and sweetness. We'll provide two methods: one with wrapping and one without, along with cooking times to ensure you achieve tender and flavorful results.
Ingredients:
For the Pork Butt:
- 1 bone-in pork butt (6-8 pounds)
- Midnight Kick BBQ Rub
- Ultimate Pork Right Way BBQ Rub
- Applewood or hickory wood chunks or pellets for smoking
For Wrapping (Optional):
- Heavy-duty aluminum foil or butcher wrap
- Apple juice or apple cider vinegar (for optional spritzing)
Instructions:
**Preparation:**
1. Start by preparing your smoker. Aim for a temperature range of 225°F to 250°F (107°C to 121°C). Use your choice of applewood or hickory wood chunks or chips for smoking.
**Method 1: Smoking Without Wrapping
**Step 1: Seasoning**
1. Remove the pork butt from its packaging and pat it dry with paper towels.
2. Generously coat the entire surface of the pork butt with Midnight Kick BBQ Rub. Be sure to massage the rub into the meat for even coverage.
3. Follow up by applying a layer of Ultimate Pork Right Way BBQ Rub to the pork butt. Again, ensure it's evenly distributed.
4. Allow the seasoned pork butt to sit at room temperature while you prepare the smoker.
**Step 2: Smoking**
1. Place the seasoned pork butt directly on the smoker grate, fat side up.
2. Add wood chunks or chips to the smoker to produce smoke.
3. Maintain a consistent temperature of 225°F to 250°F (107°C to 121°C) and smoke the pork butt for about 1.5 to 2 hours per pound. This can take anywhere from 6 to 16 hours, so be patient.
4. Check the internal temperature with a meat thermometer. You're looking for an internal temperature of 195°F to 205°F (90°C to 96°C) for optimal tenderness.
5. Once the desired temperature is reached, remove the pork butt from the smoker and let it rest for 30-60 minutes before pulling or slicing it.
**Method 2: Smoking with Wrapping
**Step 1: Seasoning**
1. Season the pork butt as instructed in steps 1-3 of Method 1.
**Step 2: Smoking**
1. Place the seasoned pork butt directly on the smoker grate, fat side up.
2. Add wood chunks or chips to the smoker to produce smoke.
3. Maintain a consistent temperature of 225°F to 250°F (107°C to 121°C) and smoke the pork butt for about 4-5 hours, or until it reaches an internal temperature of around 160°F (71°C).
**Step 3: Wrapping**
1. Lay out a large sheet of heavy-duty aluminum foil.
2. Carefully transfer the pork butt onto the foil.
3. Spritz the pork butt with apple juice or apple cider vinegar to add moisture and flavor.
4. Wrap the pork butt tightly in the foil, creating a sealed pouch.
5. Return the wrapped pork butt to the smoker and continue cooking until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C).
**Step 4: Rest and Serve**
1. Remove the wrapped pork butt from the smoker and let it rest for 30-60 minutes.
2. Unwrap the pork butt and shred! (optional add bbq sauce and mix)
Serve your smoked pork butt with your favorite barbecue sauce and side dishes for a true Southern barbecue experience. Enjoy!
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