Course: Main Course   Cuisine: American   Prep Time: 1 hr   Cook Time: 5-6 hrs   Servings: 12-15


1 Smithfield Bone-in Pork Butt

32 oz Nalgene Bottle (or similar)

16 oz water

1/2 cup Big Poppa Smokers Pork Prod Pork Injection

1/2 – 3/4 cup Big Poppa Smokers Sweet Money Championship Rub

1/4 cup brown sugar

3-4 tablespoons honey

4-5 tablespoons Big Poppa Smokers Happy Ending Rub

1/2 cup apple juice

1/4 cup Granny’s BBQ Sauce


Preheat smoker/oven to 250F

Trim some fat from the pork butt, leave the majority of the fat cap on the bottom (bacon side)

Mix 16 oz of water with 1/2 cup of Big Poppa Smokers Pork Prod Pork Injection in 32oz Nalgene bottle (or similar) – seal the lid and shake to mix thoroughly

Fill injector and inject pork with the solution – starting on the side, going to the fat/bacon side, then in the money muscle/end

Season all sides thoroughly with Big Poppa Smokers Sweet Money Championship Rub, pat the rub into the meat

Let the rub “sweat” into the meat to create a sort of dry brine – it will get shiny once all the large salt are melted in

Place pork butt in smoker/oven

Monitor temperature until it reaches an internal temp of 155F, remove and get ready for foil

Take two sheets of HD foil, place pork butt on top of them

Sprinkle brown sugar on top, then add a drizzle of honey and season with Big Poppa Smokers Happy Ending Finishing Rub

Carefully pour apple juice around the pork butt, make sure not to spill any juices

Tightly double wrap pork butt in foil

Place foiled pork butt on the smoker for a couple hours, or until internal temp is anywhere from 195F to 205F

Carefully remove foiled pork butt from smoker and place into a deep pan (disposable aluminum half pans work best) – do not remove foil

Wrap with a thick beach towel or blanket and let it rest for 2 hours

While still in the pan, remove the towel and unwrap foil

Transfer pork butt to another pan – make sure to reserve the juices from the foil in the original pan

Remove the bone from the pork butt – it should slide out easily

Pork will still be very hot – wear double cotton hot gloves with nitrile food gloves on top, or high heat BBQ gloves

Start breaking apart/pulling pork into chunks

Season lightly with more Big Poppa Smokers Happy Ending Finishing Rub

Take about 1/4-1/2 of the reserved cooking juices and drizzle over pulled meat to rehydrate – mix throughout the pork

Lightly drizzle Granny’s BBQ Sauce on pulled pork (if desired), mix

Serve as tacos (without sauce), pulled pork sandwiches, or even incorporate into enchiladas