Follow these steps for perfect results
bone-in pork butt
trimmed
bbq dry rub seasonings
homemade or store-bought
hickory chips
soaked
apple chips
soaked
apple juice
for spraying
Soak charcoal, hickory, and apple wood chips in water for 30 minutes.
Trim the fat cap of the pork butt to 1/4-inch thickness.
Generously season the pork butt with dry rub.
Place the seasoned pork butt in a plastic bag and refrigerate overnight (12 hours).
Remove pork butt from the refrigerator 2 hours prior to cooking to bring it to room temperature.
Prepare smoker to a temperature of 210 to 220 degrees F.
Place 1 handful of hickory chips and 1 handful of apple chips on the hot coals.
Place the pork butt in the smoker.
Smoke for 14 to 16 hours, adding 1 handful of hickory and 1 handful of apple chips every 4 hours.
After 5 hours in the smoker, begin spraying generously with apple juice every 2 hours.
Check the internal temperature of the pork, it will be done when it reaches 185 to 190 degrees F.
Pull or chop the meat as desired.
Top with your favorite BBQ sauce.
Expert advice for the best results
Maintain a consistent smoker temperature for best results.
Use a meat thermometer to ensure the pork is cooked to the proper internal temperature.
Experiment with different wood chips to find your favorite flavor combination.
Everything you need to know before you start
30 minutes
Can be made ahead of time and reheated.
Serve on a platter with BBQ sauce and sides.
Coleslaw
Baked Beans
Cornbread
Cuts through the richness of the pork.
Complements the smoky flavors.
Discover the story behind this recipe
A staple of Southern BBQ cuisine.
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