Since temperatures outside are mostly tolerable these days (of course when dressed appropriately) I’ve decided to dust off the ol’ grill top and start smoking mah meat. Well, not all of my meat, but this particular hunk of hog (pork butt).
Plus, I don’t know about you, but I am quite the fan of hair smelling like it has literally been washed in hickory chips. Talk about being a total babe magnet.
But on a more serious note, I wouldn’t have pork butt any other way. Phatastic.
SO what exactly is pork butt (also known as the Boston Butt)? Despite the rear end being a star in the title, it’s actually the top cut from the shoulder of a pig. There is a lot of fat in there which is why it is key to cook it nice and slow, and in this case, it is smoked for a good four hours.
So do yourself a favor this weekend (and perhaps a show stopping Valentines Day meal??) or Presidents Day cook out (meh, never too early) and get smoking.
I used bone in pork butt for this particular recipe. It is much easier to handle at the end, however if you do bone out your meat will cook more quickly.
You can slice or pull apart the meat once it is done. Your choice, either cut works.
I used a Schlafly Coffee Stout (local beer) from St. Louis for the marinade. However you can use any coffee stout that is available near you (Support your community and go local).
I used hickory chips for the smoke, so make sure you soak them for at least an hour in water before using (if you use the same).
For me personally, I don’t need any sauce with this coffee spiced smoked pork butt. Really, it’s SO full of flavor. However if you are a condiments person (I get it, most of us are) any bbq sauce will do. Serve with a side of baked beans & slaw and your life will be complete.
Also, I can’t take full credit for this recipe…….. my father had a huge helping hand (as per always). I’m just blessed that we are related so I can continue taking his genius ideas and making them my own 😉
- 4 lb pork butt
- Coffe Stout (I used Schlafly)
- 1 tbsp brown sugar
- 1tbsp chili powder
- 1 tbsp cumin
- 1 tbsp coarse ground coffee
- 1 tbsp paprika
- 1 tbsp coriander
- 1 tbsp coarse kosher salt
- 1 tbsp garlic powder
- 1 tbsp coarse black pepper
- 1 beer
- 1 tbsp molasses
- 1 tbsp brown sugar
- 1 tbsp ketchup
- 1 tbsp vinegar
- ½ tsp salt
- First marinate the meat for 12 hours in coffee stout.
- Next in a small bowl mix together all of your rub spices then apply your dry rub all over the meat once it has finished marinating in the stout & wrap tightly in plastic. Let it sit in fridge for another 12 hours.
- Five hours before you are ready to eat fire up the grill until it reaches a temperature of 300 degrees and add your wood chips in the smoker box.
- Place pork on the grill, close lid let and smoke for about 4 hours.
- After about an hour through smoking in a medium sized bowl add your mop ingredients, mix together & then add your mop (brush it on) to the pork. Do this every 30-45 minutes until pork has finished smoking for four hours.
- Remove pork from grill once done, wrap in foil to keep warm and to hold in flavor until you are ready to pull/slice.
- Serve with optional buns, beans & slaw.