Smoked Pork Shoulder
(Pork Butt)
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This recipe and method produces a juicy, tender, perfectly smoked pork butt/shoulder EVERY TIME!
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Brine the pork butt 18-24 hours.
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Pull from the brine and allow to drain for 1 hour.. Coat with mustard and apply dry rub. Wrap and leave overnight.
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Smoke at 225-250 for 6 hours.
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Wrap in butcher paper and continue to cook for another 6 hours.
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remove cooked meat at 195-200 degrees and allow to rest for 30 minutes to an hour before shredding.
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Serve chopped or shredded and enjoy!
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Click the link below for full recipe and instructions. Amazing barbecue!
Full Recipe Here