Smoked Triple Threat Pork Butt

Smoked bone-in pulled pork butt with soy, Worcestershire, and teriyaki steak marinade

Instructions

1. 01

   Preheat Gravity Series Grill + Smoker to 350˚F. Add wood chunks to the hopper or ash bin.

2.  

   Ingredients

   • Hickory wood chunks

3. 01

   Preheat Gravity Series Grill + Smoker to 350˚F. Add wood chunks to the hopper or ash bin.

4.  

   Ingredients

   • Hickory wood chunks

5. 02

   Combine all dry rub ingredients together and apply on all sides of the pork butt.

6.  

   Ingredients

   • 4 tablespoons kosher salt
   • 4 tablespoons coarse black pepper
   • 4 tablespoons smoked paprika
   • 2 tablespoons garlic powder

7. 02

   Combine all dry rub ingredients together and apply on all sides of the pork butt.

8.  

   Ingredients

   • 4 tablespoons kosher salt
   • 4 tablespoons coarse black pepper
   • 4 tablespoons smoked paprika
   • 2 tablespoons garlic powder

9. 03

   Smoke for 30 to 35 minutes per pound or until internal temp reaches 160˚F. Place pan below pork butt to collect drippings.

10.  

    Ingredients

    • Aluminum pan

11. 03

    Smoke for 30 to 35 minutes per pound or until internal temp reaches 160˚F. Place pan below pork butt to collect drippings.

12.  

    Ingredients

    • Aluminum pan

13. 04

    Save 8 to 10 ounces of drippings, discard the rest. Place pork butt in aluminum pan.

14. 04

    Save 8 to 10 ounces of drippings, discard the rest. Place pork butt in aluminum pan.

15. 05

    Combine all 3 wet ingredients with fat drippings and inject half into pork butt.

16.  

    Ingredients

    • 1/2 cup soy sauce
    • 1/2 cup Worcestershire sauce
    • 1/2 cup Teriyaki sauce
    • Meat injector

17. 05

    Combine all 3 wet ingredients with fat drippings and inject half into pork butt.

18.  

    Ingredients

    • 1/2 cup soy sauce
    • 1/2 cup Worcestershire sauce
    • 1/2 cup Teriyaki sauce
    • Meat injector

19. 06

    Place back in smoker and continue smoking for an additional 1.5 to 2 hours.

20. 06

    Place back in smoker and continue smoking for an additional 1.5 to 2 hours.

21. 07

    Baste every 30 minutes with remaining marinade until the internal temp is reaches 205˚F.

22. 07

    Baste every 30 minutes with remaining marinade until the internal temp is reaches 205˚F.

23. 08

    Remove from smoker, cover with aluminum foil, and allow to rest for 1 to 2 hours before shredding.

24.  

    Ingredients

    • Aluminum foil

25. 08

    Remove from smoker, cover with aluminum foil, and allow to rest for 1 to 2 hours before shredding.

26.  

    Ingredients

    • Aluminum foil

27. 09

    Pull and shred in aluminum pan using forks or tongs, mix with any excess cooking liquid or drippings.

28. 09

    Pull and shred in aluminum pan using forks or tongs, mix with any excess cooking liquid or drippings.

29. 10

    Serve with buns, slaw, and your favorite BBQ sauce.

30.  

    Ingredients

    • Buns
    • Slaw
    • BBQ sauce

31. 10

    Serve with buns, slaw, and your favorite BBQ sauce.

32.  

    Ingredients

    • Buns
    • Slaw
    • BBQ sauce