Smoked Pork Butt

Smoked Pork Butt. Finally back in full cooking order! Boy am I happy to be back. After being sick, moving, and picking a last-minute freelance job I am finally back to you as a full-time Low Carb cooker.

Last week was my husband’s 33rd Birthday and since we now have a full functioning patio I took this chance (with the help of many friends and family members) to splurge on him this year and get him a smoker.

You see I might be the queen of the kitchen, but he is the king of the grill. We have a beautiful gas grill, but now that we have the space I felt it was time to enhance his grilling opportunities with a ceramic charcoal grill/smoker.

Well we decided to give this grill a full test drive this Memorial Day weekend by smoking up some pork butt. The pork butt or pork shoulder is a very inexpensive piece of meat that is pretty fatty. I would never buy it unless I planed on cooking it low and slow for a long period of time.

When cooked correctly it is absolutely delicious. We chose to use a dry rub mixture. If you happen to own a smoker or a charcoal grill that can be manipulated into one I highly recommend this recipe. I will warn you that you may have a few neighbors banging on your door to try this after having to smell it cooking away for eight to ten hours.

Smoked Pork Butt Recipe

Ingredients:

• 1 5.5lb Pork Butt or Pork Shoulder, bone in;
• Dry Rub:
  • 1/2 cup Smoked Paprika;
  • 1/4 cup Koscher Salt;
  • 1/4 cup Garlic Powder;
  • 2 tablespoons Black Pepper;
  • 2 tbsp. Ground Ginger;
  • 2 tbsp. Onion Powder;
  • 2 tbsp. Ground Rosemary.
• 1/4 cup Yellow Mustard.

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Instructions:

• Rinse and throughly dry pork butt with a paper towel;
• Lather the pork butt in the yellow mustard;
• Mix all dry rub ingredients together and transfer to an airtight container to keep on hand;
• Rub in about 2 tablespoons of dry rub on to each side of the pork butt;
• Using a charcoal grill set your temperature to around 275°f. I found using a barbecue thermometer really helped to maintain a steady heat and also check the meat temperature;
• Along with your lump wood charcoal, add a few chunks of apple wood for a sweet smoky flavor;
• Cook pork butt covered at 275°f for 8-10 hours;
• Remove from the grill and use two forks to shred the pork;