Smoked Pork Butt

I love pulled pork!!! 16 hours in the smoker, crush it all day on burgers and tacos. Still have enough left over to toss 1.5 pounds in the fridge and two 1-pound bags in the freezer.

I actually keep it pretty simple.

Butt Rub seasoning everywhere. Wrap in saran wrap and let it hang out in the fridge for 12-24. Preheat SmokinTex to 225°F.

Let butt sit on counter for an hour prior to going into the smoker.

Apple and Cherry wood chips, about 3 oz of each.

Butt into either top or second to top rack, chips in. Refresh chips every 45 - 1 hour for the first few hours.

Between 15 & 18 hours later when the butt hits 195°F pull it.

Wrap in some of that HEB Texas Tough aluminum foil, toss it in a little cooler. Give it 2 - 4 hours.

Shred it up. - Kings Hawaiian Buns - Best Maid Pickles. Either homemade bourbon bbq sauce or Stubbs. Maybe some homemade slaw!