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Smoker | |
| 1 bone in pork butt. whatever size you want your favorite Fajita Seasoning Hot Sauce. We used Cholula. 1 stick unsalted butter, slice into pats 1/2 C Chicken Stock Tools 1 half steam pan & foil to cover Instant Read Thermometer | |
| Prepare your smoker at a temperature of 250 degrees. I recommend a heavier smoke wood or pellet for this cook such as oak, mesquite, hickory or pecan or a competition blend Remove all excess fat from the pork butt. Slather the pork butt thoroughly in hot sauce. Season all sides of the pork liberally with Fajita Seasoning. Allow the pork butt to "sweat out" for at least 15 minutes which just means let the season fully adhere. This cook should take around 3-8 hours or so depending on weight. Plan on an hour per pound. Place the butt directly on the grate, fat side down. We are cooking this butt until it has developed a great bark and has reached at least 170 degrees internal temp before we wrap. I highly recommend an instant read thermometer. This will probably be around 2-6 hours in depending on size and temp of your cooker. At this point remove the butt and place it in a half steam pan. Apply a liberal coating of hot sauce. Apply more Fajita seasoning. Then top it with the sliced butter. Pour the chicken stock in the bottom of the pan. Cover the pan tightly with foil and return to the smoker. Continue smoking the butt until it reaches 205 degrees internal temperature. You will not be able to feel any resistance when you probe with your instant read thermometer. Optional. you can take the butt and put it back on the smoker 15-30 minutes to set up the bark again. Allow the butt to rest at least 30 minutes. Optionally - Pour the au jus into a fat separator. You can preserve this to dredge the meat through to add some great moisture when you serve. Shred or pull the pork. Sprinkle more seasoning and toss the pork. | |
Unrated | |
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