Butchs Bbq Pork Butt Recipes

BARBECUE PORK BUTT

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

BUTCH'S BBQ SAUCE

Steps:

• Do not mistake this may have a LOT of in ingredients but it is actually simple to make.
• Remember this takes a PREPARED CREAMY Horseradish sauce not the grated kind.
• Heat oil in large saucepan over med high heat until hot then add chopped onion and garlic and cook about a minute.
• Add the rest [now that isn't hard is it?] and boil. Stir to dissolve that sugar. Simmer and stir occasionally for 20 minutes. Remove bay leaf and let cool.
• This will keep for 2 months covered in the refrigerator.

BROWN SUGAR BBQ PORK BUTT

Steps:

• Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.
• Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4-5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.
• Do Ahead
• Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.

BBQ PORK BUTT

Steps:

• Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
• Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping.
• Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.