I partnered with Tyson for this Smoked Pork Butt recipe – it's prepared hot and quick in just 5 hours, but the genuine factor I enjoy this method is the flavor … Preparing the pork over hot coals lets all those drippings hit the fire and come back up as smoke, offering you a charcoal-smoked taste you just can't get cooking low and slow.

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SHOP TYSON x KILLER HOGS BBQ:

WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs The Barbeque Rub
– Killer Hogs AP Seasoning
– Killer Hogs The BBQ Sauce
– Red Handle 5" Flexible Curved Knife
– Non Reusable BBQ Cutting Boards
– BBQ Gloves

5-Hour Pork Butt Recipe

– 1 whole pork butt
– Killer Hogs AP Seasoning
– Killer Hogs The BBQ Rub
– Killer Hogs The BBQ Sauce

Instructions
1. Prepare a cigarette smoker for cooking at 300 ° F. For this approach, you require a cooker that permits the pork to sit 22– 24 inches straight above the cinders, without any heat deflector in between the meat and the fire. That distance is important. It permits the pork to prepare over the coals without being too close to the fire, while the drippings can still fall onto the coals and develop that signature flavor. A drum smoker is perfect for this setup.

2. Rating the fat cap in a grid pattern, cutting through the fat however not deep into the meat. This assists the fat render and permits more flavoring and smoke to permeate. It also creates those little barked-up pieces of fat cap that make some of the very best bites at the end.

3. Season the pork butt all over with a base layer of Killer Hogs AP Spices, then apply a heavy coat of Killer Hogs The BBQ Rub. Work the spices into the scored fat cap and ensure the pork is coated well on all sides.

4. Place the pork butt on the cooking grate fat side up, straight over the cinders.

5. Cook at 300 ° F for 3 hours. As the pork cooks, the fat and meat juices leak onto the cinders, developing smoke that comes right back up around the meat and builds that distinct charcoal-smoked flavor.

6. After 3 hours, get rid of the pork butt from the pit and location it on a big sheet of heavy-duty aluminum foil. Put Killer Hogs The Barbeque Sauce over the pork, then cover it tightly.

7. Insert a meat probe through the foil into the pork butt and return it to the cigarette smoker.

8. Continue cooking at 300 ° F for about 2 more hours, or till the internal temperature reaches 202 ° F and the pork hurts.

9. Don't skip the rest. After cooking this pork hot and quickly, it needs time to rest before you pull it. Location the wrapped pork butt in a dry cooler for a minimum of 1 hour. This offers the juices time to rearrange so they stay in the meat instead of running out when you pull it.

10. Unwrap the pork butt and pull the meat, mixing in the bark and those pieces of rendered fat cap. Serve with Killer Hogs The BBQ Sauce.

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