Directions:
- Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
- Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
- Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
- Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
- Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
- Pork will be done when the internal temperature reaches 185 to 190 degrees F.
- Pull or chop meat as desired and top with your favorite sauce!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.41 Kcal (1107 kJ) | ||
| Calories from fat | 102.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 122.82mg | 5% | |
| Potassium | 640.57mg | 14% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 3g | 12% | |
| Protein | 35.9g | 72% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.9mg | 10% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.56 Kcal (576 kJ) | ||
| Calories from fat | 53.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 17% | |
|---|---|---|---|
| Cholesterol | 58.98mg | 38% | |
| Sodium | 63.9mg | 5% | |
| Potassium | 333.24mg | 14% | |
| Total Carbs | 1.91g | 1% | |
| Sugars | 1.56g | 12% | |
| Protein | 18.68g | 72% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 10% | |
| Calcium | 13.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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