This recipe is your guide to to smoking a pork butt in an electric smoker to achieve tender, juicy, and incredibly delicious results. Whether you're planning a backyard barbecue or simply craving a mouthwatering meal, our step-by-step guide will help you master the art of smoking a Pork Butt to perfection. With a flavorful rub and slow cooking in a smoker, you'll unlock the secret to savory, fall-off-the-bone goodness. Let's dive in and discover the magic of smoked Pork Butt!
DIRECTIONS:
Prep the Butt: Trim excess fat and score the fat cap with shallow cuts to enhance flavor and tenderness.
Preheat and Load: Fill water box, add wood chips, and preheat your electric smoker for 45 minutes.
Create the Rub: Combine ingredients and generously rub the butt on all sides to infuse it with flavor.
Set the smoker to 225°F and place the butt inside, fat side up, for a slow and smoky cook.
Combine apple cider and apple cider vinegar into a spray bottle to spray the Boston butt every hour with the vinegar/juice mixture for the first four hours.
After 5 hours, remove the pork butt and spritz with cider-vinegar mix, sprinkle more rub, tightly wrap in foil, and return to the smoker. Caution: the butt will be HOT!
Insert a temperature probe through the foil and cook until the internal temperature reaches 200-210°F for ideal tenderness.
Take the butt out of the smoker and allow it rest for 1 hour. While waiting, get the table ready to enjoy tender, smoky perfection.
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