Tims Smoked Pork Butt Recipes

SMOKED PORK BUTT WITH POTATOES AND CABBAGE

Steps:

• Gather the ingredients.
• Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover pot and bring to a boil.
• Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)
• Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to a boil, reduce the heat, and continue to simmer.
• About 30 minutes before the cooking time is up, add the whole potatoes. Return to a boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.
• Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes.

TIM'S SMOKED PORK BUTT

Steps:

• Combine brown sugar substitute, applewood rub, onion powder, smoked paprika, garlic powder, salt, and pepper in a bowl for seasoning.
• Trim pork butt, but leave a layer of fat on one side. Rub entire pork butt with 1/2 cup of seasoning blend. Cover with plastic wrap and let sit in the refrigerator for 3 days. Set aside remaining seasoning blend for another use.
• Preheat smoker to 230 degrees F (110 degrees C). Place your favorite wood chips or pellets into the smoker.
• Place pork butt onto the middle rack, with the fat side facing up. Pour 12 ounces of stout and 12 ounces of cider into a drip pan.
• Smoke pork for 4 hours. Add remaining stout and cider to the drip pan and add more wood chips or pellets. Continue to smoke for 3 hours more. Remove the drip pan, pour drippings into a bowl, and reserve.
• Continue to smoke the pork until a meat thermometer reaches 196 degrees F (91 degrees C), 1 to 3 hours more. Let rest for 1 hour.
• Pull the pork with 2 forks. Pour as much of the reserved drippings over the pulled pork as you prefer. Serve.