Big Bob Gibson's BBQ Pork Butt
The championship pork butt recipe from Big Bob Gibson's, as featured in Peace, Love and Barbecue. An injection marinade delivers flavor deep into the meat, a custom rub builds the bark, and a low-and-slow cook produces pull-apart tender pork.
14 h20 servings330 kcal
Ingredients
- The meat:
- 2 pork butts
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup kosher salt, finely ground
- 2 tablespoons Worcestershire
- Mix ingredients together and inject into each butt.
- 1/2 cup white sugar
- 1/2 cup paprika
- 1/3 cup garlic salt
- 1/3 cup kosher salt
- 1/4 cup dark brown sugar
- 1 tablespoon chili powder
- 1 teaspoon oregano leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- Mix ingredients together and apply liberally to the butts.
Instructions
- 1
Refrigerate the injected, rubbed butts for at least 4 hours.
- 2
Smoke at about 225°F until the internal temperature reaches 195°F.
- 3
Rest & Pull: Let rest 15 minutes, then pull.
- 4
Serve: Pile the meat in a bun with a little of your favorite BBQ sauce, add coleslaw if you like, and enjoy. Have a great 4th of July.
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