![A cutting board with a half-shredded smoked pork butt](https://cdn.statically.io/img/www.allrecipes.com/thmb/flk28R5PBQncFbK-PoWkQ38jcCg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AR-17932-smoked-pork-butt-ddmfs-4x3-f1c06bf184794f9c9eaead75fe104eba.jpg)
Ingredients
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4 tablespoons packed brown sugar
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2 tablespoons ground New Mexico chili powder
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7 pounds fresh pork butt roast
Directions
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Gather all ingredients.
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If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
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Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.
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Apply this liberally to the meat and rub it in with your fingers.
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Place a roasting rack in a drip pan and lay the meat on the rack.
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Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).
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Cook’s Note
If desired, you can brine your pork roast before smoking it. Try my Basic Brine for Smoking Meat, and soak pork in brine in a food-grade, non-reactive container, covered in the refrigerator, for at least 4 hours or overnight.
I like to rub pork with a very spicy dry rub before I smoke it. I usually make up it each time, so it's always different. You can add additional seasonings to your dry rub as desired.
For more flavor, add wood chips to your smoker. I use apple wood chips because we like the sweet, fruity flavor they give the pork.
Nutrition Facts (per serving)
321 | Calories |
22g | Fat |
3g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 321 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 8g | 40% |
Cholesterol 99mg | 33% |
Sodium 78mg | 3% |
Total Carbohydrate 3g | 1% |
Total Sugars 3g | |
Protein 27g | 53% |
Vitamin C 1mg | 1% |
Calcium 35mg | 3% |
Iron 2mg | 9% |
Potassium 385mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.