Hickory Smoked Pork Butts Recipes

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

Steps:

• For the rub:
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F using hickory and charcoal.
• Use indirect heat and cook with the cover down.
• Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
• For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

WOOD CHICK'S SMOKED PORK BUTT

Steps:

• Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
• Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
• Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
• Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
• Pork will be done when the internal temperature reaches 185 to 190 degrees F.
• Pull or chop meat as desired and top with your favorite sauce!

SMOKED PORK BUTT

Steps:

• If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
• Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
• In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
• Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

HICKORY SMOKED PORK BUTTS

Steps:

• Trim and season the pork butt's and let them sit wrapped in the refrigerator over night. This allows the seasoning to get into the meat.Trim most of the excess fat off the Pork butts.
• Rub the butt's down with good old Yellow mustard. The mustards flavor will drastically change when smoked. Shake on some Garlic Powder. Next liberally coat the pork butts with Jack's Old South Hickory dry rub.Now sprinkle on a generous amount of Brown Sugar and rub it in good. Turn the butt's and repeat the seasoning steps above.
• Once the pork butt's are seasoned, wrap them in plastic wrap and refrigerate over night.
• Next morning -- Get an early start as this cook may take anywhere from 10 to 14 hours depending on the size of the butt's and the fat content. I started at 5 AM for this cook.
• Pre-heat your smoker to 225 degrees. Once the smokers going you can remove the pork butt's from the refrigerator and unwrap them. Pour some Tree Top Apple Juice into a cup. Using a sterile flavor injector, start injecting the the meat every 2" to 3" and slowly draw the needle back as you inject. This will evenly distribute the injection throughout the meat.
• Once your smoker has come up to temp and the pork is injected place them in your smoker evenly space apart. If your cooker has a hotter area place the largest piece of meats in that area. Now close the lid and let them slow cook for 2 to 3 hours.
• Place some apple juice in a clean misting bottle. Use this to mist the Pork butts every 2 to 3 hours. Slow cook the pork butt's until the internal temperature reaches 205 degrees. Then remove them from the cooker and place them in a aluminum pan and cover with foil. let stand 45 minutes to allow the juices to distribute and the meat to cool a bit. Using a fork begin pulling the meat apart. It should pull apart very easy. Pick out and toss any pieces of fat you wish not to consume. Most the fat should be mostly cooked down at this point.
• Serve with a pan of beans and you might want to put them in the smoker while the Butt's are cooling. A pan of Honey Cornbread is another great side. If you like your Pulled Pork Memphis style, well pile on some slaw on top of that mountain of pork then add the top bun!