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Competition Pork Butt

Equipment

  • Smoker

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

  • 1/2 cup butter we use Challenge
  • 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 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.
  • 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°-190°.
  • Slice into 6 even pieces. 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°.
  • Choose best tubes from remaining pork butt. Using brush, coat all sides with Blue Hogs Champions' Blend BBQ Sauce.
  • Place money muscle and tubes in presentation box for judging.

Video