Smoked Ass

I visited a local meat smoker the other day. I brought him 10# of Pork Butt. We hung out all day and smoke and drank while it was over the Butt was over the smoker.

He kept telling me how high of a grade my Pork Butt was. The best he’s ever worked with, he would say.

Personally, I think he was blowing smoke up my ass…

Now…I know you might be thinking…

“But, Roby! That pun doesn’t count because Pork Butt isn’t really a Pig’s rear end!”

and to that I say….

At least I have a shoulder to cry on.

Smoked Pork Butt Recipe

Ingredients
-10# of Pork Shoulder
-3/4 Cup of Salt
-1/4 Cup of Smoked Paprika
-1/4 Garlic Powder
-1/4 Cup Onion Powder
-1/4 Cup of Chopped Thyme
-Spray bottle of Apple Juice

Method
-Light your wood smoker with your favorite wood. Wait until the smoker is blazing!

-Add your Pork and let it develop a crust. Just under golden brown.

-Slow your smoker down to 230 degrees.

-Allow your Pork to smoke under this lower heat for 5 hours. Rotate every half an hour. When the meat pulls off easily yet is still very juicy, you are there!