Barbecue Pork Butt

Directions

1. 1
   Special equipment: Smoker and 4 ounces hickory or oak wood chunks
2. 2
   Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves.
3. 3
   Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
4. 4
   Cover and refrigerate overnight.
5. 5
   Remove the pork from the brine, and pat dry.
6. 6
   Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker.
7. 7
   Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
8. 8
   Once the meat reaches 150 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan.
9. 9
   Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours.
10. 10
    Remove from the oven and rest, covered for 30 minutes before serving.