John Pannell
recteq chefHot & Fast Smoked Pork Butt
It's a classic you'll never get tired of serving: Hot & Fast Smoked Pork Butt is the perfect backyard recipe.
10 min
Prep Time5 hrs
Cook TimeBeginner
Difficulty237
LikesInstructions
- Step 1: Trim pork butt, cutting off any excess fat or pieces that will burn during cook.
- Step 2: Mix the water and recteq Pork Injection until all injection has dissolved. Inject pork butt, making sure to hit all sides with injection. Season with Ron's Screaming Pig Rub and Rossarooski's Honey Rib Rub. Let rest for 1 hour in refrigerator.
- Step 3: Preheat recteq to 325°F. Remove pork butt from refrigerator and let it come up to room temp. Place pork on recteq, fat side down.
- Step 4: Cook to an internal temp of 165°F - 175°F. Remove from recteq and wrap in foil, place back on grill and cook to an internal temp of 206°F.
- Step 5: Remove from recteq and allow to rest in a cooler for up to 2 hours. Remove from cooler and place in large aluminum pan.
- Step 6: After you put on your recteq Heat Resistant Gloves and recteq Nitrile Gloves over them, remove the bone.
- Step 7: Using the recteq BBQ Meat Claws, start to pull pork apart, removing any undesirable pieces. Mix in recteq Gourmet BBQ Sauce and serve.
Serving Size
Ingredients
- 10 pounds Pork Butt, Bone-in
- 16 ounces Water
- 1/2 cup(s) recteq Pork Injection
- 4 tablespoon(s) Ron's Screamin' Pig Rub
- 4 tablespoon(s) Rossarooski's Honey Rib Rub
- 1 recteq Gourmet BBQ Sauce
Chef Pairings
This Hot & Fast Smoked Pork Butt will make a classic picnic meal with Potato Salad and Country Pork & Beans.