IngredientsPork Butt
3 bottles of beer
Your favorite rub
Directions- Preheat the pit to 275°F.
- Trim away most of the fat cap. Don’t leave more than ¼-inch.
- Do not rub the butt. Put it in the pit unrubbed but moist (smoke flavor adheres better to a moist surface).
- You can optionally check the moisture periodically and spritz the surface to keep it moist and increase the smoke adherence.
- Put the butt into a pan with 3 beers when it reaches ≈160° internal.
- Cover the pan tightly with foil.
- Braise the butt in the beer until it probes like butter (probably 200-205°F internal).
- Remove the butt from the pit and pull it to your liking.
- Mix in your favorite rub after pulling. (You can serve it now.)
- Save the juices and use them the way you typically do.
Notes- 10:00 … Into Masterbuilt Gravity smoker
- Masterbuilt set at 275°. (It ran at 276-278°, verified by Fireboard.)
- 3:00 … IT hit 160°, wrapped in 3-beer bath.
- 3:30 … Added charcoal.
- 5:45 … Done (≈8 hours).
This will be my standard method for Pork butt. The things I've been doing like injecting, putting on glue, rub, and such aren't worth the effort. This makes great pulled pork.
It doesn't make hard bark, but Marcia and I don't like bark (it just seems like burned meat) so it's perfect for us.
