Smoked Autumn's Harvest Farm Pork Butt
April 10, 2024 • 0 comments
Savor the exceptional taste of Autumn's Harvest Farm Pork Butt with this delectable smoked recipe tailored for a 4-pound cut. Immerse yourself in the rich, smoky flavors as the pork butt undergoes a slow smoking process, resulting in succulent, tender meat that effortlessly falls apart. With a carefully curated blend of spices and a patient approach to smoking, this recipe promises a memorable culinary experience.
Directions
Ingredients:
- 1 Autumn's Harvest Farm pork butt (approximately 4 pounds)
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- Wood chips or chunks (applewood or cherry wood recommended)
Instructions:
- Prepare the Pork Butt:
- Rinse the 4-pound Autumn's Harvest Farm pork butt under cold water and pat it dry with paper towels.
- Trim any excess fat from the pork butt, leaving a thin layer for flavor and moisture.
- Season the Pork Butt:
- In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Mix well to create a dry rub.
- Generously coat the pork butt on all sides with the dry rub, ensuring an even distribution of seasoning.
- Wrap the seasoned pork butt in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C) and add wood chips or chunks (such as applewood or cherry wood) to generate smoke.
- Soak wood chips in water for at least 30 minutes before use, then drain before placing them in the smoker.
- Smoke the Pork Butt:
- Once the smoker is preheated and producing smoke, place the seasoned pork butt directly on the grill grate.
- Close the lid of the smoker and maintain a steady temperature of 225°F (107°C).
- Smoke the pork butt for approximately 1.5 hours per pound, or until the internal temperature reaches 195-200°F (90-93°C) and the meat is tender and easily shreddable.
- Rest and Serve:
- Carefully remove the smoked pork butt from the smoker and transfer it to a cutting board or serving platter.
- Tent the pork butt loosely with aluminum foil and let it rest for at least 30 minutes to allow the juices to redistribute.
- Use two forks to shred the smoked pork butt into succulent strands.
- Serve the smoked pork butt hot, accompanied by your favorite barbecue sauce, coleslaw, or sandwich fixings.
Indulge in the exquisite flavors of Autumn's Harvest Farm Pork Butt, lovingly smoked to perfection, and revel in the culinary delight it brings to your table.
