Equipment You’ll Need
- Smoker (set to 225°F)
- Foil roasting pan
- Aluminum foil
- Meat thermometer
- Spray bottle (for apple juice)
- Cooler or cold oven (for resting)
Ingredients
- 1 bone-in pork butt (8–10 lbs)
- 1 L apple juice (for spritzing and braising)
- 300 g Big Poppa Smoker’s Money Rub
- 1 bottle House of Q Competition 5 Star Sauce
- 2 tbsp vegetable oil
Instructions
1. Prep the Pork Butt
- Trim off any large areas of surface fat.
- Rub the entire butt with vegetable oil to help the rub stick and develop a good bark.
- Generously coat the pork with Big Poppa’s Money Rub on all sides.
- Let the pork rest at room temp for 30 minutes, or refrigerate overnight if prepping ahead.
2. Preheat the Smoker
Set your smoker to 225°F using hickory, apple, or pecan pellets.
3. Smoke the Pork
- Place the pork butt directly on the smoker fat side toward the heat.
- Smoke for about 1 hour per pound (roughly 8–10 hours).
- Every hour, spritz or brush with apple juice to keep it moist and flavourful.
- Once the internal temp hits 160°F, you’re ready to wrap.
4. Wrap and Braise
- Remove the pork from the smoker.
- Place it in a foil roasting pan, add ¼ cup of apple juice, and cover tightly with foil.
- Return to the smoker and continue cooking until the pork reaches at least 190°F internal temp (target 195–203°F for perfect shredding).
5. Rest the Pork
- Remove from the smoker and drain the juices into a separate container.
- Wrap the pork tightly in foil and let it rest for 30–120 minutes in a cooler or cold oven.
6. Shred and Sauce
- Place the rested pork in a large tray.
- Remove the bone—it should slide right out clean.
- Use two forks to shred the pork gently.
- Mix in ½ bottle of BBQ sauce and some of the reserved juices if desired for moisture.
Serving Suggestions
- Pile the pork high on a soft bun.
- Top with extra BBQ sauce, pickles, or coleslaw.
- House of Q 5 Star Sauce adds the perfect sweet-tangy kick.
Quick Recap
- Trim pork and coat with oil + rub
- Let rest for 30 min or overnight
- Preheat smoker to 225°F
- Smoke for 1 hr/lb, spritzing with apple juice
- Wrap at 160°F, braise to 190–203°F
- Rest 30–120 min
- Shred, mix with sauce, and serve