Big Bob Gibson’s pork butt
Pork Butts about to come out of the Barbecue.
Iâ€™ve had the BBQ book Peace love and Barbecue for some time now and havenâ€™t really dedicated myself to its content nearly enough. Today, the 4th of July 2006, I have. There is a recipe for pork butt included in this book that has garnered so much attention and picked up a few awards around the BBQ circuit that I had to give it a try.
I am speaking of Big Bob Gibsonâ€™s championship pork shoulder recipe.
I followed the recipe to the letter, except for the fact that I used pork butt instead of shoulder, and have found the results to be fantastic. I wouldnâ€™t normally post a recipe from a book on this site, but his recipe is the worse kept secret in the world of barbecue. It can be found all over the Internet and television.
I injected and rubbed the butts yesterday and smoked them overnight. Got them out of the smoker this morning (after 10 hours of smoking over mesquite lump with hickory chunks), the internal temperature was 195f and the meat was absolutely wonderful.
This is what it looks like after you pull it
Here is the recipe:
2 pork butts
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt finely ground
2 tablespoons Worcestershire
mix ingredients together and inject into each butt
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
mix ingredients together and apply liberally to the butts.
Refrigerate for at least 4 hours. Smoke at about 225f until internal temperature reaches 195f. Let rest for 15 minutes. Pull, and have fun. Put some meat in a bun with a little of your favorite BBQ sauce. Add a little coleslaw if you wish and enjoy.
Have a great 4th of July.