Elliott's Personal Recipe: Smoked Pork Butt

Jamaican Jerk Main Dishes Mesquite Apple Original Hickory Pork Savory Chipotle Sweet & Spicy

Flavor Recommendations: Sweet and Spicy, Jamaican Jerk, Original Hickory, Mesquite Apple, Savory Chipotle F.I.T. BrineTM

~Note~ Choose the brine flavor based on wood to be used for smoking

(Hickory and Mesquite go best with the same wood; Jamaican Jerk, Savory Chipotle, and Sweet & Spicy can be paired with any wood smoke flavor)

INGREDIENTS (10+ servings):

  • 1 pork butt
  • F.I.T. BrineTM, one of the recommended flavors divided into:
    • Brining Spices - 1oz (approximately half of 1/3 cup) of brine for every 2 lbs of pork butt
    • Seasoning Spices - 1oz (approximately half of 1/3 cup) of brine for every 5 lbs of pork butt
  • 1/2 cup honey
  • water


~24-36 hours before smoking~

  • Trim pork butt as necessary. Using a large carving fork, poke holes into the pork butt in all directions
  • Place pork butt in a large bag (2 gallon if available)
  • Add Brining Spices - 1oz of F.I.T. BrineTM for every 2 lbs of pork butt (example: for a 10lbs pork butt, use 5oz F.I.T. BrineTM)
  • Add just enough water to the bag so the pork butt will be submerged in the brine once the air is removed.
  • Remove the air from the bag and seal using a zip tie or twist tie.
  • Shake till spices and water are mixed
  • Allow pork butt to brine for about 24-36hrs in a fridge or cooler with ice. (~Optional~ half way through brining time, flip the pork butt)

~Smoking Day~

    • ~Optional~ About 6hrs before smoking, remove pork butt from the fridge/cooler and leave on counter to warm back up to room temperature
    • Take the pork butt out of the brine and place on a large cutting board.
    • Warm 1/2 cup of honey and rub all over pork butt
    • Take Seasoning Spices - 1oz of F.I.T. BrineTM for every 5 lbs of pork butt and rub all over pork butt till it has a thorough coat.
    • ~Optional~ For a coarser and spicier crust, add half cracked black pepper to Seasoning Spices before applying to pork butt 
    • Preheat your smoker till it reaches 235°F and maintain that temperature throughout smoking
    • Place the pork butt in the smoker and insert a thermometer into the thickest part of the pork butt.
    • Smoke pork butt till the thermometer reaches 165°F.
    • Take the pork butt out of the smoker and wrap in foil.
    • Place the pork butt back into the smoker and allow it to continue to smoke till thermometer reaches 195°F.
    • Take the pork butt out of the smoker.
    • Unwrap the foil and drain as much as of the liquid from the pork butt as possible.
    • Re-wrap in foil and allow it to rest for several hours
    • Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)

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