How to Prepare a Pork Butt for Smoking | Texas Style Salt & Pepper

Texas Style Bone-In Pork Butt Prep.

Detailed breakdown:

1. Prepare the Food:

Meat: 8lb - 10lb pork butt/boston butt/pork shoulder.

Trim the Bone-In Pork Butt:
Trim away any large, thick pieces of fat, but leave a thin layer for flavor and moisture.

Consider a binder: Some people like to apply a binder, like yellow mustard, before applying the Salt & Pepper rub to help it stick. You can not taste the mustard binder after smoking.

Seasoning: generously coat the meat with course kosher/Sea salt and 16 mesh black pepper, applying the pepper 1st then the salt 2nd.

2. Dry Brining (Optional):

What it is: Dry brining involves generously coating the pork butt with kosher/Sea salt and 16-Mesh Black Pepper & letting it sit in the refrigerator for several hours, or overnight, before placing it in the smoker.

Benefits:
This helps to draw out excess moisture and allows the salt to penetrate the meat, resulting in a more flavorful and tender final product.

3. Let the pork butt sit at room temperature for about 30 minutes before placing it in the smoker. This helps the meat to cook more evenly & for the moisture of the meat to mix with the Salt & Pepper rub helping enhance taste and that beautiful “Bark” creation.


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