Achieving a perfect pork butt recipe partly depends on the quality of the raw product. If you will make a smoked pork butt recipe, the first thing to consider is to select a fresh product and not the frozen one.
It can be challenging when buying a perfect butt, but the ideal should be the one that has large money muscle on the front. It is located at the end of the round bone. When cooked properly, it’s tender enough that can be sliced with just a sharp knife.
You can also choose a pork butt having a big horn muscle. It is equally tender as the money muscle not to mention the savory flavor it has.
How to Smoke a Pork Butt Roast
After finding the perfect pork butt, the next thing to do is to make a rub that you can apply or coat into the butt. Sprinkle the rub onto the meat and gently massage it so that the flavor of the rub will stick to the meat.
Obviously, each individual has its own smoking technique. If you will smoke pork butts, you must know the right temperature.
You should also know the proper tenderization process. Wrapping the butt in an aluminum foil to retain the moisture. Before wrapping, you can apply the baste and the dry rub. Wrap it tight and put the butt back on the smoker.
When checking if the meat is done, you should not open the door of the smoker constantly. Instead, you can use a digital thermometer. Likewise, you won’t be able to achieve the right tenderness of the butt if you’ll keep on opening the smoker.
Aside from the temperature, the appearance of the smoked pork butt is also important. To obtain a mahogany look of the butt, you can apply a final glaze. Unwrap the foil after removing the butt from the holding cooler and apply the glaze.
You can use a barbecue sauce that is sweet and spicy or whatever sauce you may like. You can also mix the juice drippings on the pan to give an extra zest of flavor.
After applying the glaze, place the butt back to the smoker for an hour at 245 degrees to caramelize the bark.
Smoked Pork Butt Temperature
Many BBQ enthusiasts say that by simple looking at the smoked pork, they can tell if it’s done. But, this is not true all the time, but rather may lead to disappointment.
Using a digital meat thermometer will save you from the struggle, thus maintain the required temperature when smoking a pork butt.
When smoking a pork butt, the required temperature of the smoker is 240°F. The ideal time to smoke is about 1.5 hours per pound and the finished temperature should be 200°F.
Read: How To Smoke A Pork Lion
It is necessary to use a digital meat temperature to avoid opening the door of the smoker. The thermometer will help you monitor the internal temperature throughout the cooking process.
Some smokers come with digital meat thermometer that stop automatically once the desired meat temperature is reached and switch to warming mode.
If you want to try a smoked pork butt, you can consider this recipe.
Smoked Pork Butt
For the marinade you’ll need the following ingredients:
- 1 cup corn oil
- 2 cups cider vinegar
- ¼ cup rock salt
- 1 can pineapple juice
- 1/8 cup Worcestershire sauce
- 1/8 cup paprika
- 1/8 cup white pepper
For the rub:
- ½ cup non-iodized salt
- ¾ cup sugar
- ¼ cup paprika
- 1/3 cup black pepper
- 1 tbsp. each of the following; onion powder, garlic powder, chili powder, hickory salt, celery salt, ground cumin, ground sage
- ¼ tsp. cayenne pepper
For the glue:
- 1 tbsp. honey
- 2 tbsp. yellow mustard
Direction of smoking:
After preparing the marinade, rub and the glue, you can start injecting the pork butt with a little amount of marinade in different parts of the butt.
Place the pork butt in a resealable plastic bag and let it set for 8 hours inside the refrigerator.
To keep the rub stick, you can apply a coat of glue and sprinkle the rub generously into the meat.
Prepare the smoker and set the temperature to 250°F and add the hickory and apple wood chips into the charcoal.
Place the pork inside the smoker. Make sure not to over smoke the pork. After a couple of hours, you can apply the baste and place again the pork into the smoker and smoke for one more hour. Repeat the basting for 3 times.
After which, you can remove the pork out of the smoker and wrap it with aluminum foil and return it again to the smoker.
You can remove the pork from the smoker once it reached 200°F and let it stand for 20 minutes before pulling.
This BBQ Dry Rub Recipe can go with many different meats, I tend to use it mostly on chicken and pork.
Like the page says, you can kick it up a notch if want. Do you like spicy food? Add 1 Teaspoon of cayenne pepper, some white pepper and maybe even substitute out some or all of the sweet paprika, for hot paprika.
This is the basic of basic BBQ Dry Rubs, are you ready? This is going to stress you out.
- 1 Tablespoon of sweet paprika
- 2 Teaspoons of salt
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon of onion powder
- 1/2 Teaspoon of pepper
That’s it! Combine the ingredients in a mixing bowl with a spoon, or I just use my hands to make sure everything is evenly distributed.
With any Rub Recipe, you want to be extra careful not to contaminate the rub when you touch the meat. If I think I have more Dry Rub than I might use for a particular dish, I keep some aside so I don’t contaminate any of the leftover Dry Rub ingredients and then I can save it for another day in an airtight container away from heat and light.
You can put this on just before you fire up the grill, or several hours before. I like to do it the day before if I can get my act together ahead of time.
Giving it that extra time lets the flavors meld with the meat. A another tip on what makes GREAT BBQ.
Brining is a process that adds moisture to meat, while also tenderizing it, which makes it a great option for lean cuts of pork, such as tenderloin.
However, that doesn’t mean you shouldn’t attempt brining other cuts of pork as well because the result will always be meat that’s juicier and more tender. So, here are a few tips on how to brine all cuts of pork.
The Basic Brining Formula
The basic brining formula is one cup of table salt, preferably iodine-free, to one gallon of water. If using coarse salt, like kosher salt, then you will need approximately 1.5 cups per gallon, as coarse salt takes up more space, which means it weighs less by volume.
As long as you remember this ratio, you will always be successful in your brining attempts. Just remember that adding less salt won’t hurt the food, but adding to much salt can make the meat inedible. Ideally, the water should taste salty but not so salty that you gag.
How Long to Brine Your Cuts
Like with the amount of salt added, not brining for long enough isn’t a problem, whereas brining for too long will result in meat that is too salty to eat. In terms of how to brine all cuts of pork, there isn’t a standard timeframe that applies to all cuts.
However, it’s important to keep in mind that even a little brining is better than none at all. Ideally, you’ll need at least a few hours, even for smaller cuts.
For a general idea, pork chops that are up to 1.5 inches thick will need to be brined between 12 and 24 hours, while a whole pork loin will take 2 days. The amount of time you brine a cut of meat for will be determined by the thickness, weight and grain of the meat.
Pork tenderloin’s long-running grain, for example, is better at pulling the brine into the meat, compared to pork chops, which is why a tenderloin will need 12 hours whereas chops can take up to 24 hours.
Read: How To Smoke A Pork Lion
While water and salt alone will certainly make the meat juicier and more tender, the solution won’t add anything in terms of flavor. At the very least, you should be adding a sweetener, like sugar, maple syrup or molasses. Generally speaking, you should add about a cup of sugar or other sweetener to one gallon of brine.
You can use any other spices or herbs to give your meat that additional dimension. It’s usually a good idea, though, to make sure the spices you are using complement the recipe. For example, if you are making pork in mustard sauce, you could add some mustard powder and peppercorns to the brine.
When it comes to how to brine all cuts of pork, you can see that it’s quite a simple process, but a highly effective one. And it’s only time consuming in the sense that you have to wait for the meat to be ready, which will require some planning ahead. However, you’ll find that the meat is so tasty, tender and juicy that it really is worth it.
The popular pulled pork is an excellent example of tailgating in BBQ parties based in home or through the weekend dinners. It usually requires a special cooking technique known as slow cooking.
This is why it requires you to have a slow cooker or a charcoal grill, gas grill or a smoker. But the best way to smoke pulled poke is without any doubt through an electric smoker specially with Masterbuilt 40 Electric Smoker.
But before you start smoking your pulled pork in an electric smoker, you need to decide on the kind of wood chips you’ll be using. The basic idea is to select woodchips that best compliment the natural Smokey flavors of this tasty meat.
Here is a little guidance when it comes to selecting the right chips to smoke pulled pork:
Apple wood chips – Apple wood is naturally fruity and mild in nature. In order to get the apple flavor into your pulled pork, you are going to need plenty of cooking hours.
Maple – these wood chips are rather mild in flavor than the rest of chips available in the market. It takes time to burn but it is also the sweetest wood chips from all other wood chips available.
Hickory – This hard wood is an excellent choice because it has a very strong and sweet taste that tastes a lot like bacon, hence it is often one of the best choices when you are smoking pork. The wood itself burns slow and strong and has a great combination factor with other woodchips. For example, you can mix it with maple and apple to get a distinct new taste. Hickory wood chips are also excellent when it comes to smoking large cuts of any kind of meat. They work best with pulled pork.
Pecan – If you want a nutty, fruity and rich flavor to compliment your pulled pork, then these wood chips are great to go for. They burn slow and cool that makes them a great combination to add with mesquite or hickory if you prefer more of a bacony taste.
Mesquite – this hard wood has a very dense smoke and gives you a very good burned flavor. It burns super fast and hot and produces a lot of smoke. It is best used with other wood chips like pecan to enhance the basic smoke taste into something very new and flavorful.
How to Smoked Pulled Pork In An Electric Smoker
- 5-8 lbs pork shoulder or butt
- ¾ cup molasses
- 2 quarts water
- 12 ounces salt (pickling)
For the Rub
- 1 tsp fennel
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp onion powder
- Let pork rest into brine for about 8-12 hours. Pork must be completely submerged.
- Dry the meat down. Put on the rub on meat making sure it is fully covered.
- Add desired wood chips to electric smoker and start preheating at 225 F.
- Smoke the meat for 10-12 hours at 190-200 F.
- Let the meat rest for at least an hour before serving.
For an exquisite dinner/lunch, nothing beats the legendary Smokey and juicy baby rips racked together in a serving plate. Ribs are perfect in every way simply because of the taste and smell they produce when you put them on your favorite grill. During the summers, this smell and taste is even more enjoyable with your friends or family.
But not everyone can get the best taste, texture and smell of the baby back ribs. Only experts know the secret to the perfectly grilled and smoked ribs.
And today we are going to share some expert tips on how to smoke baby back ribs that taste better than big name restaurants. All you need is a smoker or a grill and a little patience.
Anyone can easily learn how to smoke baby back ribs, but to bring out an ultimate combination of succulent and crispy crust baby back ribs, you need to follow certain rules.
Smoke Baby Back Ribs Secret Rules:
First of all, remove the underbelly membrane – This is extremely important and needs to be done before you do anything else with the ribs. The underbelly membrane doesn’t allow the smoke to penetrate the meat effectively on the bottom sides. Also if you don’t take down the membrane, it will likely get stuck in your teeth while eating.
Don’t use a sauce – Instead of using a sauce, something we all love doing, use rub. To bring out the ultimate crust, you need a savory rub with plenty of flavor added. If you are aiming for a sweet meal, add granulated white sugar instead of usually used brown sugar. White sugar gets caramelized better and hence produces a great crust in return.
Do not open the smoker when your ribs are being cooked – No matter what happens, do not open the door of your smoker once you set the ribs inside. On an average, baby back ribs take around 3 hours to cook properly. Set this time aside and let it cook completely without changing temperatures or opening the door.
Do not boil the ribs – One of the biggest mistakes people make when smoking ribs is that they boil the ribs before putting inside a smoker. This makes them dry and tender. If you want a juicy stack of ribs, do not boil them.
Have patience – Like I said in the beginning, you need a lot of patience when smoking meat. With baby back ribs, you need to set them in the smoker for at least 3 hours. During this time do not open the door and keep the temperature maintained at 225 degrees.
If you are short on time, you can use an oven back and try to bake them instead. But remember, this will not result in a perfect stack of baby back ribs. With this technique, it will take less than an hour for the ribs to become fully cooked with plenty of flavor that is still enjoyable.
You can use sauce – If you really can’t survive without using sauce, you can use it but it is not required. Sauce will definitely produce good results but not as good as with the savory rub.
Pork loin is without any doubt one of the America’s most loved weeknight meats. It is incredibly tasty and one of the best when it comes to smoking or grilling. We love Pork Loin especially hinting the taste and smell of apple when it is smoked using apple wood chips. But before you try out a recipe, here are some tips to checkout on how to smoke a pork loin.
The pork loin is basically a very budget friendly, lean cut taken out from the pig between the shoulder and rear leg. It should not be confused with tenderloin which is usually below 2 lbs when cooked or smoked. Pork loin is usually around 2-5 lbs even when it has been fully smoked or cooked.
When you go out to a butcher, make sure you acquire the piece which is pink and slightly marbled. It should also have a thick fat cap. Also you can get the pork loin with the bone intact or boneless; it is entirely up to your personal preference. The bone doesn’t have to do anything with the taste; it is only there if you want to present the meat in a serving dish with a different way.
Before smoking the perfect pork loin, you need to decide on the wood chips you’ll use. We highly recommend using Apple wood chips because they are a great compliment to the base flavor of the pork loin. You can also mix the apple wood chips with hickory to get a completely new and different flavor. But this is according to your personal preference.
In order to make sure the pork loin gives out an immense flavor, you need to make sure there is a thick application of pepper, salt and herbs on the exterior of the pork. This will make sure that you will get the best smoke taste possible. Also the fact that there is a thick layer of seasoning on top will make sure the pork will absorb more smoke from the wood.
When getting a pork loin to smoke, you need to understand that it is very important for the meat to have plenty of fat on it. Fat on meat allows it to stay tender and flavorful when smoked for long periods of time. Since pork loin requires more than average time to smoke, you will need to make sure there is plenty of fatty intramuscular marbling present on the piece of meat you get.
If you are not careful about the meat you pick from the butcher, you could end up overcooking it very easily. The key is to use the right electric smoker to set the temperature around 275 degrees and make sure you have an external thermometer to check the internal temperature which should be around 14-145 maximum in the very thickness of the meat.
After you are done smoking, you should let the meat rest in for at least 10 minutes before you serve it to your family or guests.
Brisket is one of the three biggest meats available in the BBQ market. It is loved after pork shoulder or butt to be the best smoked meat to go for. It is cooked using the golden method of low and slow cooking.
So you’ll definitely need a slow cooker, BBQ grill or a smoker of your choice. Whether you use a gas smoker, pallet smoker or an electric smoker, it is entirely up to you.
A lot of people think cooking a brisket is a hard job. But don’t worry; we’re going to hand you down a lot of expert tips and advice during this guide to help you smoke it like a pro.
One of the biggest problems is its sheer size. This not only makes it hard to smoke but it is also quite challenging when it comes to seasoning the meat. So here are some professional tips to help you cook the brisket perfect every single time.
Preparing the brisket
First of all, you should get a brisket that is around 10-12 lbs. Super markets around you probably don’t have anything like this beast. So you’ll definitely need to visit the slaughter house to get a customized large brisket.
Once you have a brisket, let it rest in your home for at least 24 hours before you even think about doing anything to it. Once this time is up, start by cutting a bit of the excess fat on the top.
This is to make sure the seasoning gets in there properly. Leave a bit of fat intact because when you will slow cook the meat, a lot of it will go away and will leave your meat tender and juicy.
Seasoning the brisket
A lot of people think this is the hardest thing to get right when you are smoking a brisket. Since the piece of meat is huge, it is often quite hard to get the seasoning perfectly right. But we’ll just give you a very simple tip that will change the way you work with seasoning a brisket.
When you are preparing your brisket, simply cut of the excess fat from the top, making sure you leave at least ¼ thick layer of fat intact. Now no matter what seasoning you use, you can sprinkle it on top of your brisket and it should do fine.
The magic happens inside a smoker. For those who leave too much fat intact on the top or too less, there will always be inconsistency. So make sure no more than ¼ thick layer of fat is present to get the perfect seasoning in.
Smoking the brisket
Once you are done with the seasoning, allow the meat to rest in your fridge for several hours. Once you are ready, prepare your cooker by pre heating it. Let the wood chips to burn for at least 30 minutes before you put the meat inside.
Once it is ready, simply put the meat in and let the temperature stay close to 225 F. Once smoking, do not open the lead to check. The brisket should ideally be ready in around 4-6 hours, but you should check the meat every hour to make sure it is smoking fine.