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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smoked Pork Butt Recipe

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This recipe for Smoked Pork Butt is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. apple cider vinegar
1 c. water
1 (5-7lb.) pork butt
2 Tbsp Greek Seasoning
2 Tbsp black pepper
1/2 tsp. red pepper
Directions:
Directions:
1. Combine apple cider vinegar and water in the smokers water pan. Load handful of wood chips and preheat smoker to 225º F.

2. Trim excess fat from pork butt. In small bowl combine the Greek seasoning, black pepper and red pepper. Rub in mixture on all sides of pork butt. Place in smoker and smoke for 6 to 8 hours or until internal temperature reaches 160º F.
Personal Notes:
Personal Notes:
Recipe / John McLemore

Hickory or Pecan wood are good for smoking.
Mesquite is tasty if meat is going to be eaten soon after smoking.

 

 

 

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