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Competition Style Pork Butt

Ingredients

1 pork butt, bone in, 6-9 pounds, 1 cup of your favourite commercial or homemade dry BBQ rub, Apple and Hickory wood chips, Optional: Injection Mixture (Stogies Pork Injection under Pork Recipes).

Details

Trim the butt of any excess fat. Mix all of the dry ingredients together and apply the mixture to both sides of the meat. Allow to stand at room temperature for 30 minutes before grilling. Cover the butt evenly with the rub, working in the rub until the butt looks moist. Wrap the butt with cellophane and place back in the refrigerator for four hours. Load the charcoal in the EGG up to the top of the firebox. Add in the wood chips and stir them into the charcoal. Set the EGG up for indirect cooking with a platesetter at 230 degrees Fahrenheit. You may want to place a pan on the platesetter to catch drippings. Cook the butt low and slow, preferably for at least 18 hours. When the butt hits the desired internal temperature of 200 degrees Fahrenheit, pull it off the grill and double wrap it in foil. Let the butt rest for at least 30 minutes; the meat will be so tender that you will simply pull it apart with your hands.

Submitted by: BGE Canada