| Level: | Easy |
| Total: | 8 hr 30 min |
| Prep: | 30 min |
| Cook: | 8 hr |
| Yield: | 20 servings |
Ingredients
- 2 or 3 pieces split hickory and/or red oak
- 1 (5 to 7 pound) bone-in pork butt or Boston butt
- 1/2 cup seasoning rub (recommended: Butch’s Magic Dust)
- 1 (18-ounce) bottle barbecue sauce (recommended: Butch’s Smack Your Lips Mild BBQ Sauce)
- 20 seedless hamburger buns, split
- 1 pint coleslaw
Instructions
- Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.
- With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it’s important to maintain this temperature throughout the cooking process.
- Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.
Reviews
If we don’t know the recipe for the rub, why bother at all. This is a waste of cyberspace.
So glad to have the exact naof Butch’s BBQ essentials after watching the RENO BBQ special. Can’t wait to try the rub & the spicy sweet sauce.
People don’t visit food network to get suggestions as to what to buy and serve. We come here to get recipes because we are cooks. Why food network allows blatant commercialization of their recipe section is beyond me
dry junk
Why even bother to submit this recipe. You don’t include the rub or the sauce so how can anyone try it.