The Smoked Pork Butt

ForensicBBQ

Low and Slow. A simple, but time-consuming cook that will please all carnivores. Flavorful bark, moist pork.

Prep Time 1

Cook Time 15

Remove pork from the refrigerator and let it sit on the counter for a few - we don't want it refrigerator cold.
When it's lost some of that refrigerator chill, took it out of the bag and rinsed it off. I scored the fat cap about 1/2" through to let some rub get in there.
Sprinkle enough seasoning on there to coat the butt. Let it set for about 5 minutes before flipping over and giving the other side some love.
Preheat smoker for 180 degrees (or LO on my RecTeq). We're going to change up the cooking times a little bit, but we're going max smoke for this one.
Place a probe and introduce the shoulder to the grates. I did this around 10pm. Tuck it in for the night and "sleep well" :)
After about 8 hours on the smoker, and you've gotten a little bit of sleep - raise the temp to 225. I was shooting for a 3pm finish when the guests were coming over.
If you're getting to crunch time, no harm in shooting for 250. Your bark will have been developing and you're not getting much smoke in there anymore. When you've reached about 195 (or 200ish - but over 195 for pulled), take it out - place in a half/full pan, foil top it and then wrap in a towel. Place it in a cooler for when it's time to go.
When it's time to pull - remove the bone (should slide out - impressing your guests). You can even pull the "knife trick" and pretend you're going to slice it up and then show them how moist and easy that pork falls apart. Shred it up, remove any unrendered fat if you wish - it's done! Enjoy it!