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RECIPES
Fileted Smoke-Infused Pork Butt
by Sunny Moody, Moodswing BBQ
Watch B&B pitmaster Sunny Moody demo how to infuse more smoke flavor into a fileted pork butt using B&B pellets and chips in a pellet grill.
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![Sliced Steak with bag of B&B Hickory Pellets]()
Photo By: John DoeButton -
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INGREDIENTS
-1 Whole Pork Shoulder (also know as butt)
-Kosmo’s Honey Chipotle Killer Bee Rub
-Kosmo’s Dirty bird Rub
-Kosmo’s Honey Jalapeño Sauce
- Substitution: You can also use your favorite seasonings
Equipment:
- Pellet Grill
- Smoke Tube
- B&B Championship Blend Pellets
- B&B Championship Blend Wood Chips
- Filet Knife
- Meat Thermometer
INSTRUCTIONS
- Using Filet knife, carefully cut pork butt in half 90% of the way through to lay it open. Remove bone by running knife right along bone. Trim down fat cap to 1/4”
- Evenly layer seasonings all over pork butt on both sides. Set aside to let meat sweat.
- Preheat pellet smoker to 275.
- Layer Pellets and Wood Chips into Smoke tube until about 3/4 full.
- Place smoke tube off to the side, inside your smoker. Light end of tube. Let burn for about 45 seconds. Blow out smoke tube and let smolder. Close lid.
- Place pork butt on smoker. Close lid.
- Spritz with water or apple juice about every 30 min.
- Your pork butt is done when the internal temperature reaches between 195-200 degrees.
- Pull Pork off smoker and let rest covered with aluminum foil for about 30-45 min, then shred.
- Drizzle with Honey Jalapeño Sauce and ENJOY!
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