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D-5
Smoking Recipes
“CERTIFIED” PORK BUTT
A great pork butt recipe perfect for beginners and pitmasters
alike. This slow smoked pork butt recipe is great shredded
and piled high with coleslaw for a sandwich or eaten on it’s
own straight out of the pan!
Ingredients:
2 Pork Butts (6-10 lbs. each)
Apple juice
Your favorite rub/seasoning
Mustard
Preparing the Meat:
1. Remove the pork butt from the plastic wrap & pat dry
using a paper towel.
Tip: Choose a pork butt with a full fat cap. This helps
the meat while it’s smoking for a long period of time.
2. Trim the excess fat that is loose and pulls up easily.
Score the fat cap 1/8 to 1/4-inch-deep diagonally, spaced
out 1/2 to 1 inch apart.
Tip: Scoring the meat allows the seasoning and
smoke to penetrate into the pork butt.
3. Fill the marinade injector with apple juice and inject into
the top and sides of the meat.
4. Spread a coating of mustard using a basting brush all
over the pork butt.
5. Tip: This allows the rub to stick to the pork butt.
6. Generously season the pork butt on all sides with your
favorite rub.
Tip: After seasoning, wrap in Saran Wrap and
store in the refrigerator overnight or 8-10 hours.
This allows the rubs to penetrate and apple juice to
tenderize the pork butt.
Cooking Directions:
1. Ignite charcoal and preheat the smoker to 225°F.
2. Add boiling water to the drip pan and place under
the grill grate.
Tip: This will add moisture for the cook and collect
the drippings .
3. Smoke the pork butts for 2 hours per pound at 225°F,
until the meat reaches an internal temperature of 160°F.
Tip: Maintain a 225°F temperature, check re
hourly or when needed. Also spritz with apple juice
every time you add fuel to your re. Spritzing adds
moisture and avor. It prevents the pork butt from
drying out and helps to create the bark. Monitor the
temperature using a folding probe thermometer and/
or remote thermometer.
4. Remove the pork butts from the smoker and double wrap
in foil. Before closing the wrap, add 1 Cup of apple juice
and 1 stick of butter for each pork butt, more seasoning
and BBQ sauce, to taste.
5. Place back in the smoker and cook until the pork butt
reaches an internal temperature of 199°F, then remove
from the smoker.
Tip: Wrap pork butt in a large towel and place in a
cooler or just set to the side for a minimum of 1-2
hours for resting. This allows the meat to cook down
and stop cooking and is a major key in the process.
6. After resting, remove the towel and foil. Pull apart the
pork using two forks or meat claws.
7. Make pulled pork sandwiches and endless
pulled pork dishes. Enjoy!
BRISKET
The brisket recipe is a traditional take on the smoked classic,
promising tender, smoky results.
Ingredients:
10 ½ lb. beef brisket
½ Cup paprika
¼ Cup packed light brown sugar
3 Tbsp. salt
3 Tbsp. coarse black pepper
3 Tbsp. Chili powder
Apple juice
Water
Instructions:
1. Using a sharp knife, trim the fat from the brisket leaving
an even, thin layer on the top.
2. In a medium bowl, combine paprika, light brown sugar,
Chili powder, salt and pepper and mix well to make rub
seasoning. Using your hands, or a shaker, generously
apply rub all over.
3. Wrap the brisket in plastic wrap and refrigerate for at
least 12 hours.
4. When setting up the grill, add wood chips/chunks to
charcoal and add Smokin’ Stone with an aluminum pan
on top. Pour apple juice and water into the pan, about
halfway full. Place a temperature probe at grate level and
heat grill to 220°F.
5. Place brisket on grates, fat side up, and allow to smoke
for 5 hours. After 5 hours, wrap the brisket in butcher
paper and return to grill at 220°F. Brisket is done when
the internal temperature reaches 195°F. Allow the brisket
to rest for 1 hour.
6. Slice, serve and enjoy!
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