I like pig butts and I cannot lie so today I'm firing up the Grill Dome ceramic smoker and grill for one of my favorite smoked pork butt recipes!
GRILL DOME SMOKED PORK BUTT
1 bone-in pork butt (approximately 8lbs.)
2 cups pork or chicken broth
2 cups apple juice
¼ cup apple cider vinegar
¼ cup yellow mustard
1 cup of your favorite barbecue dry rub seasoning
Preheat Grill Dome to approximately 250 degrees. Add 3-4 chunks of your favorite smoking wood to ashed over charcoal for maximum smoke flavor. Place a water filled aluminum half pan on the main cooking grate and top with the grill extender rack.
Trim excess fat from the pork butt. Combine broth, juice, and vinegar in a large bowl and stir well. Using a meat injector (available in the outdoor cooking section of most hardware stores), inject the pork butt all over with as much of the liquid mixture as it will hold.
Rub the outside of the pork butt with mustard then completely coat the butt with BBQ dry rub seasoning.
Place the seasoned pork butt on the Grill Dome extender rack, cover, and allow it to cook for approximately 1hour and 15 minutes per lb. until it reaches an internal temperature of 190 degrees. Remove pork butt from the smoker and allow it to rest for 10-15 minutes before pulling or chopping and serving.
Disclosure: Grill Dome cooker was provided for recipe testing purposes. No further compensation was received for this post.