Smoked Pork Butt

Instructions 24 hours before you plan to smoke your butt, place butt in 2 gallon ziplock bag. Pour brine over pork butt. Remove air from bag and seal. Refrigerate for 24 hours. Prepare smoker and bring temperature up to 220 degrees. Pull pork butt from brine and rub the whole butt with Grill Adventures Rib Rub. Place in smoker fat cap side up. Smoke for 4 hours. Remove from smoker and wrap in foil. Place back into smoker and smoke or putt in conventional oven ( At this point the smoke flavor is in the meat) for additional 3 – 4 hours or until internal temperature is 185 degrees. Pork butt will be fall apart tender at this point. IF NOT CONTINUE. Pull pork butt and serve with your favorite BBQ Sauce. Brine for Pork Recipe directions Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, bay leaves, peppercorns, and mustard powder. Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the water.