Slow smoked pork

Pork butt

Prepare grill for smoking. Place large aluminum pan on top of smoking shelf. Put 4 quarts of water in pan. Maintaining temp at roughly 225-250, smoke 8 lbs of pork butt until internal temperature reaches 190 F. Let rest for 15 minutes, then chop and serve on hamburger buns, with or without your favorite sauce.

This entry was posted in Pork, Recipes. Bookmark the permalink.

One Response to 1

  1. Michael Thoma says:

    I’m keen to understand how to cook at 10# suckling pig on the Hasty Bake Spit particularly keen to get a guesstimate as to how LONG it should take so I can plan my day accordingly. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>