Big Bob Gibson’s pork butt
Pork Butts about to come out of the Barbecue.
I’ve had the BBQ book Peace love and Barbecue for some time now and haven’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 Gibson’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 wouldn’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:
The meat
2 pork butts
The injection
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 
The rub
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.
BTW, if you are looking for a fireworks show in SoCal tonight, check out the LA Times website:
http://www.calendarlive.com/family/search-events.front?affinities=cl-fireworks&size=92
I have an offset smoker. Should I put a water pan under the butts?
Thanks,
Brian
I use the same injection recipe butt added 1/2 cup White wine.Works well especially if you use a fruity white wine.I also have used a Burgandy in this marinade.
I Use this basic mix on butt ribs and brisket. All work great. My variation, cut the salt in half, use garlic powder instead of garlic salt, increase the apple juice instead of water, and add a bit more pepper if you want a bit more kick. I just vary the pepper bite from meat to meat for variety.
I will definately try this on my next pork butt…
Okay I am new to smoking meat especially when it comes to large portions of meat like shoulders and butts. I understand how to inject a pork butt and how to mix rubs etc., but Im wondering what does it mean when you say or the recipe reads smoking temperature 225F and 195F INTERNAL temperature. Does it mean that the meat has to read 195F or smoke at 195F for 10 hours, and how do you maintain the temperature so low?
Thank you very much
Rookie smoker Sal
Salomon,
No, the internal temperature refers to the meat. Put a remote probe in the butt, not touching bone, hopefully not in a fat vein. At 195, the pork should pull very easily. The smoker temp should be 225. Time is only an estimate….10 hours should be close. Two different temps, the ACTUAL (internal) MEAT temp, and the cooker temp. Got it?
To anyone interested in smoking pork butts…
I NEVER respond to internet article stuff, but I have to now. This recipe / instruction guide is amazing!!! I have a lot of Friends that dine reguarly at a local rib joint, and they all say that “my pulled pork” is better that anyting they have ever had!!! I love my bullet smoker, and this reipe is in my golden book! If this is your 1st time smoking, do this recipe and your guest will think you invented the craft. Thanks so much for posting,
Rob Piersielak
I did this recipe over the Labor Day weekend. The first butt I have ever attempted to cook. It was, without a doubt, fantastic! I was the hero of the back yard bbq!
> except for the fact that I used pork butt
> instead of shoulder
I do believe that pork shoulder is actually called a butt. If you are thinking of what might be a “butt” in the normal sense of the word, that’s the ham and would produce a completely different product when smoked.
scottw is correct. butt is part of the shoulder. sometimes called blade roast. there are many variations in the name of the butt. it all depends on what they call it at your grocer or butcher. I find most places call it pork butt.
There are two parts to the shoulder. Picnic and butt. The picnic comes from the lower part of the pigs shoulder and the butt comes from the upper part.
If you like sauerkraut with your BBQ, check out the new recipe for Hot & Spicy Sauerkraut Topping at www.krrrrispkraut.com under the Sauerkraut Recipes and Side Dishes links.
It’s pretty good stuff.
Keep up the good work!
Boston Butt is Pork Shoulder. It is not ham or rear pork meat.
I heard once that the reason pork shoulder are called “butts” is due to the fact that they were once shipped in containers called butts.
I have made this twice and each time………Awesome, at least that is what everyone who had some said. Pulled Pork perfection. Cooked 4 butts each time 230F, they got to 195F in 10-12 hours……Still eating this stuff 4 days later. Had enough to freeze some for the cold days ahead.
In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or “high on the hog,” like loin and ham) were packed into casks or barrels (also known as “butts”) for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as “Boston Butt.”