Have you ever smoked a butt? This piece of pig ass is also called a pork shoulder. It doesn’t seem to make much sense as to why the shoulder is called the butt…
Anyway, this can become your secret weapon. You can smoke a 5 or 6 pounder, shred it or chop it and have enough for several dinners, lunches and apps. I also separate the shredded pork into quart size freezer bags to use later.
This time, I used a typical wet rub.
Rubs are easy, customizable and versatile.
I let my butt sit out for about 20 minutes, rinsed and dried it, then rubbed it down.
THEN, she gets wrapped in bacon.
She’s so cute.
Wrap it up in foil…
Now, onto the smoker.
This was a 5 1/2 pound pork shoulder, so I anticipated about 7 hours, but it was done in about 6 1/2. You’ll want to keep an aluminum pan underneath the butt to catch the juices, and there should be plenty.
I kept my temp around 200-220, added dry hickory chips throughout, and it was perfectly done.
Let it sit for 20-30 minutes, then slice or shred. Make sure to freeze a pound or two individually for future recipes.
Then you can do things like this – Enchilada Pork over White Cheddar Grits – post coming soon!
Here’s your printable-
Ingredients
- 1 5-6 lb. pork shoulder
- This wet rub
- 1 lb. bacon slices
Instructions
- Rub pork shoulder with wet rub, wrap with bacon and smoke for 5-7 hours, until done on 200-225 degrees.
- Remove, let sit for 20 minutes, then shred.
