Prep Time::25 mins
Cook Time:: 6 hrs
Additional Time::30 mins
Total Time:: 6 hrs 55 mins
Servings::16
Ingredients
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4 tablespoons packed brown sugar
2 tablespoons ground New Mexico chili powder
7 pounds fresh pork butt roast
Directions
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.