Butts to Go Smoked Pork Butt
Food and Drink

Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Butts to Go Smoked Pork Butt

"Some call it sacrilegious to use Liquid Smoke—sure, I know what you are thinking. Here’s the deal—Wade doesn’t care. He uses the concoction to allow his steakhouse-style rub to stick to the meat. The real flavor comes from hard-earned hickory smoke, which is heavily infused during a two-hour smoking process. From there, Wade tells me he relies on the ol’ “Texas crutch” method, wrapping the butt in foil until it’s tender like butter. He tests the butts by poking them with a dulled thermometer point to ensure they reach his desired texture. From there he sells the butts to-go or pulls the meat and serves it on top of a basic bun with a “middle-of- the-road” commercial sauce he chose for its balanced tang and sweetness that suits many tastes. Let me tell you something—there ain’t nothing middle of the road about his pork!"

Matt Moore
Hands-on: 15 minutes Total: 12 hours, 45 minutes, including rub Serves: 10


Hickory wood chunks

1 8-pound bone-in pork butt (Boston butt)

2 tablespoons Liquid Smoke

1/4 cup Butts to Go Butt Rub

White hamburger buns, such as Sunbeam brand

Cattleman’s BBQ Smoky Base Barbecue Sauce

Pickle chips (optional)


Butts To Go Butt Rub

1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 tablespoons smoked paprika

1 1/2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon dried crushed coriander

1 tablespoon red pepper flakes

Stir together all the rub ingredients in a small bowl. Use immediately, or store in an airtight container up to six months to one year. Makes 2/3 cup.

Prepare smoker according to manufacturer’s instructions with an area cleared of coals to create an indirect-heat area, bringing internal temperature to 230°F; maintain temperature 15 to 20 minutes. Place wood chunks on coals. 

Rinse the pork, and pat dry. Rub the Liquid Smoke on pork until liberally coated; coat with butt rub. 

Smoke the pork over indirect heat, maintaining temperature inside smoker around 230°F for 2 hours. 

Remove the pork from smoker; wrap in aluminum foil. Return to smoker, and smoke over indirect heat until tender and a meat thermometer inserted in thickest portion registers 200°F, about 10 hours.

Remove the pork from smoker; remove and discard foil. Let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand. Serve on the buns with sauce, if desired.