We’re sharing all the tips and tricks on how we make our competition pork butt!

If you’re cooking pork butt at home, strictly for pulled pork, we’ve got that recipe here.

Supplies

Pork Rub

Sweet and salty work together with a little more heat make this a great pork rub – used to help us take home the 2016 Reserve World Champion title. Small: 7.4 oz | Large: 13.9 oz

Competition Pork Butt

When it comes to competition pork butt, judges are looking for color, consistency and tenderness.

Equipment

  • Smoker or Pit

Ingredients
  

  • 9 lb pork butt
  • Kosmos Q Honey Chipotle Killer Bee BBQ Rub
  • Montana Outlaw BBQ Pork Rub
  • aluminum foil
  • Blue Hogs Champions' Blend BBQ Sauce

Injection

  • 1/3 cup Kosmos Q Pork Injection
  • 1/4 cup brown sugar
  • 1 1/2 cups apple juice

Money Muscle

  • 1/4 cup butter
  • brown sugar
  • Kosmos Q Peach Jalapeno Rib Glaze optional

Remaining Pork Butt

  • Stubb's Pork Marinade

Instructions
 

Injection

  • Combine Kosmos Q Pork Injection, brown sugar, apple juice; shake and refrigerate for 24 hours. This will yield enough for 2x 8-9lb pork butts.

Prep & Smoke

  • Trim pork butt.
  • Inject pork butt with injection mixture.
  • Season all sides with a medium coat of Kosmos Q Honey Chipotle Killer Bee BBQ Rub, and a heavy coat of Montana Outlaw BBQ Pork Rub.
  • Let the pork butt rest for 6-8 hours in the refrigerator.
  • Smoke for 4 hours at 275°-300°.
  • Cut off the money muscle.

Money Muscle

  • Top money muscle with butter, brown sugar, honey, Kosmos Q Peach Jalapeno Rib Glaze; double wrap in foil.
  • Smoke until internal temperature reaches 185°-195°.
  • Slice into even, 1 inch slices.
  • Using brush, coat all sides with Blue Hogs Champions' Blend BBQ Sauce.

Remaining Pork Butt

  • Place the remaining pork butt on foil and pour a half bottle of Stubb's Pork Marinade around it. Double wrap with foil.
  • Smoke until internal temperature reaches 205°, approximately 1-1 1/2 hours.
  • Choose best tubes from remaining pork butt - you'll want to feel for tenderness and look for color, consistency, and good bark.
  • Using brush, coat all sides with Blue Hogs Champions' Blend BBQ Sauce.
  • Choose 12 best money muscle slices and best tubes.
  • After brushing the money muscle and tubes with sauce, return them to the smoker to set the glaze.
  • Place money muscle and tubes in presentation box for judging.

Video

Keyword Competition, Pork, Pork Butt, Pork Shoulder