Smoked Pork Butt “Kyle Style”

We didn’t use the marinade, but we used the rub recipe to the letter and made the baste out of some of the rub and some of our own ingredients. This recipe called for a 5 lb pork butt, we had a 10 lb butt, so our cooking time had to be adjusted. Cooked it on our pellet grill between the temp.’s 225 & 250 degrees with hickory pellets. Basted like this recipe stated and 8 hours later, we had a beautiful, moist and delicious pork butt that we used for pulled pork. It was super tender and we will be keeping this recipe. Thanks !

Outstanding. I do not marinate and it comes out great. I have a water pan undervthe roast. I let it cook then remove fat. I cook in pot to boil add some stock for volume and that’s my sauce. Mix it with pulled pork.

The best.

This looks like a great recipe.  One question – is the “one can of pineapple concentrate” a can of frozen concentrated pineapple juice, or a can of pineapple juice made from concentrate?  And what size can?

Made this last night for some friends. I always read the reviews on here to get a sense of how well the recipe works and noticed a lot of people saying that the rub was salty. I decided not to change the salt since I wasn’t using the hickory salt (couldn’t find it) or the MSG. The final product was good, I will definitely reduce the salt in the rub. It definitely bordered on too much. The other thing is that the rub recipe makes way more than you need for a 5lb pork butt. I saved about half to use again later, though might not keep it since it’s a little salty.

I kept the pork on the smoker the whole time, but I did partially wrap it in foil. I don’t understand the instruction to not over smoke it.

I don’t know how much basting with the marinade actually did in the end. I had wanted a bit more of a crust on the outside, but basting didn’t really allow that.

Will definitely make again making the adjustment on the rub. Probably half as much as is called for.

I would love to try this recipe. The ingredient section is entirely blank. I have no idea what the problem may be because I can see the directions and reviews. I also have no problems on other recipes here. I will check back again at a later date to see if the problem is resolved.

I made about fifteen pounds worth of this, sliced, for a potluck, and it was very well received. I did leave it in the gas smoker for nearly its entire cook time, and only finished it on the grill because I was running out of time – no problems there.

I did make a few subsitutions, like using fine-ground papaya seed in place of the black pepper and powdered shishito pepper for the cayenne, and I smoked it with mesquite rather than hickory and apple. What I got was a milder (virtually no spice) but just as flavorful pork that appealed to just about everyone; I brought home very few leftovers.

One thing I did notice was that the “dry” ingredients in the marinade just formed clots at the injection points. However, that may be because the home-ground paprika I used was not quite as fine as storebought paprika powder and was trying to clump even before it was added to the mix. With that being said, I’d endorse a previous reviewer’s recommendation to heat the marinade and dissolve as much of the solids as possible before injecting it. I also had a lot of rub left over – I’ll be packaging that up for future use, but I’d guess I only used about half of what I’d prepared. It could easily be mixed with vinegar or wine to make a good non-injected marinade for smaller cuts as well as the rub it’s designed for.

Great recipe with great flavor

Made this for my wife and I, great taste however after rubbing the meat with the rub I had enough left for another 5 lbs butt, and the taste of salt was too over powering next time I’m going to halve the rub recipe then halve the salt for both the rub and the marinade 

Should you get the Pork Butt to room temp before putting in smoker?

Can this marinade be used on a beef brisket?