Bone Suckin' Smoked Pork Butt

Bone Suckin' Smoked Pork Butt, whether you cook Hot & Fast or Low & Slow will be your new favorite! This mix of Bone Suckin' flavors blend together seamlessly creating a perfect pork butt.

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Prep & Marinate 10

Cook Time 6

Total Time 7 10

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 tbsp Bone Suckin' ALL PURPOSE! Seasoning & Rub
2 tbsp Bone Suckin' Seasoning & Rub
1/2 cup Bone Suckin' Eastern Vinegar Sauce
1 7-10 lbs Boston Butt

Equipment

1 Smoker optional
1 Grill optional
1 Oven optional

Method

Turn your smoker to 300°F for a hot & fast cook (half the time) or 225°F for a slow & low (more smoke & more tender) cook.
Pat pork butt dry with a paper towel and sprinkle Bone Suckin' ALL PURPOSE! Seasoning & Rub all over the outside. Pat the Seasoning into the meat.
Sprinkle Bone Suckin' Seasoning & Rub on top of the Bone Suckin' ALL PURPOSE! Seasoning & Rub. Pat the Seasoning into the meat.
When your smoker reaches desired temp, place pork butt on, fat cap down.
Smoke until internal temperature reaches 165°F. Pull pork butt off of smoker, place on foil and prepare to tightly wrap pork. Before wrapping, pour Bone Suckin' Eastern Vinegar all over pork butt.
Place back on smoker and continue cooking until internal temp reaches 203°F.
Remove from smoker and allow to rest for 1 hour. Remove fat cap. Pull apart with hands or forks.
Enjoy!

Notes

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