Barbecue Pork Butt

Name: Barbecue Pork Butt
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT8H30M0.000S
Total time: P0Y0M0DT17H20M0.000S
Yield: 4 to 6 pounds pulled pork
Ingredients: 3 quarts water; 12 ounces kosher salt; 8 ounces molasses; 8 to 10 pound boneless pork butt; Special equipment: Smoker and 4 ounces hickory or oak wood chunks

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Level: Intermediate
Total: 17 hr 20 min

Prep: 20 min
Inactive: 8 hr 30 min
Cook: 8 hr 30 min

Yield: 4 to 6 pounds pulled pork

Level: Intermediate
Total: 17 hr 20 min

Prep: 20 min
Inactive: 8 hr 30 min
Cook: 8 hr 30 min

Yield: 4 to 6 pounds pulled pork

Ingredients

3 quarts water

12 ounces kosher salt

8 ounces molasses

8 to 10 pound boneless pork butt

Special equipment: Smoker and 4 ounces hickory or oak wood chunks

Directions

Watch how to make this recipe.

Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.