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Smoked Barbecue Pork Butt Recipe

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This recipe for Smoked Barbecue Pork Butt, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adam Perrylang
Added: Tuesday, September 9, 2008


1 (8-pound) pork butt
4 cups wood chips, soaked in water for 1 hour


1 cup apple juice
cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar

Garlicky Marinade:

cup onion, chopped
cup water
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
cup Worcestershire sauce

Dry Rub:

cup dark brown sugar
cup sweet paprika
cup kosher salt
cup chili powder
cup dry mustard
2 tablespoons Old Bay Crab Boil
teaspoon ground ginger
1 tablespoon freshly ground black pepper

Mop Spray:

1 cup apple juice
1 cup water
cup cider vinegar

Barbeque Sauce:

2 tablespoons canola oil
5 cloves garlic, minced
cup smoked bacon, 1" long and " wide
cup sweet (Vidalia or Maui) onion, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons ground black pepper
teaspoon ground cloves
cup dark brown sugar
cup water
1 cup tomato ketchup
cup yellow mustard
cup honey
cup apricot preserves
cup apple juice
Cider vinegar

Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.

Garlicky Barbecue Marinade:
Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.

Dry Rub:
Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.

Cider Mop Spray:
Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.

Barbecue Sauce:

Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

Preheat a charcoal grill to 225 F. Carefully edge the coals to 1 side and then add cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
Inject the pork butt with brine about every 2" and then rub with marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.

After 6 hours, spray the pork with cider mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into -pound servings, place on plates and serve with extra sauce alongside.




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