Prep
Cook
Serves
Level
Griddle
225-275°F
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Experience the true essence of barbecue with our step-by-step guide to smoking pork butts on an offset smoker. From selecting the perfect...
Experience the true essence of barbecue with our step-by-step guide to smoking pork butts on an offset smoker. From selecting the perfect...
Ingredients
- •5 Pork Butt with bone
- •Husset Heifer Dust
- •Favorite rub
- •BBQ sauce
Instructions
- 1Set up your smoker with the wood you like. I used Hickory. Get temp to 225-275 and cook indirect.
- 2Prep your pork butts with very liberal amounts of Heifer Dust and any of your favorite seasonings.
- 3Put meat on smoker and maintain a 250-275 degree temp for 7 hours, checking every 45 minutes to an hour for temp.
- 4When the internal temp of the meat gets to 160 degrees, put meat in aluminum pans, add some BBQ sauce to the top of the meat and wrap with foil.
- 5Put back on the smoker for about 1 1/2 more hours.
- 6Pull when temp reaches around 205 degrees.
- 7Remove from smoker Using your hands or two forks shred the meat and add BBQ sauce.
- 8Season with mor seasoning if needed.
