Keep folding both layers of the paper over the meat and with the final fold, flip the meat paper package over and tuck the end of the paper to seal the whole thing. You want to follow that up by folding the paper over the meat when you wrap it up. Next, spray some apple cider vinegar on the meat as well as all over the papaer. You want the fats and other juices to drip down, not pool at the bottom while the meat is exposed and left to dry out. It’s important to ensure that the fat portion of the meat is not the side that’s in contact with the papaer.

The first sheet should be vertical, while the second sits horizontally on top of it. And then overlap it with the second layer. Lay the first layer straight in from of you. Multiply the amount by four and then tear out 2 sheets of butcher paper to that match that amount. Then pick our the wood chips you want to use, according the type of smoky flavour you like in your meat. Your choice of binder really won’t affect the taste of your original pork seasoning.Īlso, if you’d like to add even more flavor and keep your BBQ pork meat moist, then you might want to try incorporating a pork injection marinade too. This thin layer is just a binder, and you can barely taste it once the meat’s done cooking. You can also substitute it for your favorite BBQ sauce, or even apple juice. This is to ensure that all seasoning sticks to the surface of the meat, If you don’t have mustard, or simply don’t like it. We’d also like to recommend spreading on a thin layer of mustard on top first. Not only does this tenderize the pork butt but it allows the flavors to penetrate the meat.Īs with any dry rub, you should always pat down your pork butt first before applying anything on it. But if your schedule allows it, twice that amount of time is even more perfect.

We would recommend marinating the meat for a minimum of 12 hours before you place it in the smoker. You want to give the pork as much time as possible to soak up the flavor. The overnight marinating technique is the way to go when it comes to smoking a pork butt. Once your meat hits 170° bring the temperature back down. You can counterbalance the evaporating and cooling of water on the meat, by cranking up the temperature up to 310°. Cranking up the temperature of the smoker.This practice is common with pitmasters and is also known as the Texas crutch. Cranking up the temperature doesn’t give the connective tissue to fully break down into juicy gelatin. Wrapping your pork can lead to better results. To stop this from, happening you have two options Which in turn slows down the cooking process. As the moister evaporates, it cools the surface temperature of the meat. The muscles are contracting in the meat pushing out the moisture to the surface of the meat. Essential at this point your meat meat is sweating. It can takes hours for the temp to rise from 145☏ to 165☏. However then the cooking process can begin to “stall” You’ll see that internal temperature gets up to 145 degrees F in a few hours. Serve with your favorite BBQ sauce.Wrapping your pork butt can help you avoid the stall! 'Pull' the pork by hand, shredding it and discarding any large pieces of fat. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Try not to lift the lid of the cooker at any other time. Add wood chips and spray the pork with apple juice every time you add new coals. Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat. The grill is ready when the charcoal has burned to a white ash. Do not leave at room temperature for longer than 1 hour. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Combine all the spices in a bowl, mix well.

Smoked pork shoulder rest time