Mesquite Smoked BBQ Pork Shoulder Butt

MESQUITE SMOKED BBQ PORK SHOULDER BUTT

Active Time : 40 Minutes

Total Time : 40 Minutes

Serves : 12

INGREDIENTS

1 (7-8 pound) Smithfield Prime bone-in pork shoulder Butt Roast
4 large Sliced yellow onions (Brine)
1 cup garlic, sliced (Brine)
1 gallon water (Brine)
3 cups kosher salt (Brine)
8 oz fresh rosemary (Brine)
1/2 cup sugar (Brine)
1 tablespoon fresh thyme (Brine)
4 gallon ice (Brine)
1 cup paprika (BBQ Spice Blend)
3/4 cup brown sugar (BBQ Spice Blend)
2/3 cup salt (BBQ Spice Blend)
2/3 cup chilli powder (BBQ Spice Blend)
2/3 cup cumin (BBQ Spice Blend)
2/3 cup ground coriander (BBQ Spice Blend)
2/3 cup freshly ground black pepper (BBQ Spice Blend)
2/3 cup dry mustard (BBQ Spice Blend)
3 tablespoon ground ginger (BBQ Spice Blend)
1 tablespoon cinnamon (BBQ Spice Blend)

DIRECTIONS

Prep Time: 40 minutes plus 24 hours brine time Cook Time: 12 hours 30 minutes

For Brine, cook onions and garlic in stockpot over medium heat until tender. Add all remaining ingredients except ice; bring to a boil over medium-heat high. Remove from heat and pour over ice to cool down.

Place pork butt in cooled brine. Cover and refrigerate for 24 hours.

For BBQ Spice Blend, combine all ingredients; mix well.

Heat smoker or grill for indirect cooking at 225 degrees Fahrenheit. Add mesquite wood chips.

Remove butt from brine and pat dry with paper towels; discard brine. Place butt on tray and rub with BBQ Spice Blend. Place in smoker and cook for 12 hours with medium smoke (vents open).

Heat oven to 375 degrees Fahrenheit. Use tongs, 2 forks or fingers to pull pork and place in baking pan. Slather with BBQ sauce and bake for 30 minutes with enough water to cover the bottom of the pan to keep from burning.

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