Smoked Pork Butt

Ingredients

8 pounds pork shoulder bone-in or pork butt
3 cups pineapple juice

Rub Recipe:
1/2 cup packed light brown sugar
1/4 cup kosher salt (really important, do not use the fine salt)
1 tablespoon smoked paprika
3/4 teaspoon ground black pepper
3/4 teaspoon onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, to taste

Directions

In a mason jar, combine all spices together. Put the lid on and shake the living tar our of it. Keep leftovers in an airtight container.

The night before unpack your pork. With a paper towel, tap dry. Sprinkle the rub on all surfaces. Make sure to rub so the seasoning stick to it.

Transfer to a baking sheet that will fit in your fridge. Wrap with plastic. Put in the fridge overnight.

Soak some of the mesquite wood chips into water overnight.

Prepare the barbecue (indirect heat method) with charcoal and 2 large dry pieces of mesquite (or whatever smoking wood you want, 4 x 3 inches). The soaked wood chunks will go on once the fire is established, 15 to 20 minutes.

Light the BBQ and heat up to 200-degree F. Cook at this temp for 2 hours (this is when we get the best smoke but not too much so doesn’t over power the taste of the meat)

Once you reach the temperature put your pork shoulder in the middle of the grille (fat side up) and close for 4 hours. This first 4 hours are crucial for the smoking process. This is when we get the best smoke but not too much so it doesn’t overpower the taste of the meat.

Time to moisten with pineapple juice. If you have a spray bottle just spray the juice on it. If you don’t pour some juice in a bowl and gently mop it on. You will repeat this step every hour until the cook is complete. If you are brushing the pineapple juice on, some of the rub may fall off, no worries, just add more.

At the 5-hour mark, increase your temperature to 250°F, which is also a great time to check the temperature of the meat. Ours was 160°F, this will vary with different BBQ and size of the meat.

At the 9-hour mark, you will see a crack forming on the fat cap. This is a sign you are getting close.

At the 10-hour mark, we had that dark chocolate, red color and the temperature was 185°F.

Once it reaches a nice amber, deep color, you are getting very close.

At the 12-hour mark, we took it off the grill. It was 195°F and felt like jello.

Place the pork on a large plate or jelly roll pan, cover with aluminum foil and let it rest for at least 45 minutes.

Before shredding, remove the bone. With 2 forks or the barbecue claws. Serve with your favorite barbecue sauce.