Award Winning Competition Pork Butt Recipe, Tuffy Stone's World Championship Method
"Whether you are new to the competition BBQ game or are a seasoned pro, this recipe for competition pork butt from top pitmaster Tuffy Stone is certain to better your results. This award winning pork butt is one of the many mouthwatering recipes in Tuffy's first cookbook, Cool Smoke: The Art of Great Barbecue...."
INGREDIENTS
•
1/2 cup turbinado sugar
•
1/4 cup plus 2 tablespoons kosher salt
•
1/4 cup Smoked Chili Powder (recipe below)
•
2 tablespoons plus 2 teaspoons ground cumin
•
1 teaspoon cayenne pepper
•
1 tablespoon plus 1 teaspoon cracked black pepper
•
1 tablespoon plus 1 teaspoon granulated garlic
•
1 tablespoon plus 1 teaspoon granulated onion
•
1 cup smoked paprika
•
5 tablespoons plus 1 teaspoon dried Greek oregano
•
3 tablespoons plus 1 teaspoon ground cumin
•
3 tablespoons plus 1 teaspoon granulated garlic
•
3 tablespoons plus 1 teaspoon cayenne pepper
•
2 tablespoons granulated onion
•
1 1/2 cups apple juice
•
3 tablespoons brown sugar
•
1/3 cup Butcher’s BBQ pork injection powder
•
1/4 teaspoon xanthan gum
•
1 cup Cool Smoke Rub
•
2 cups Pork Injection
•
1 (8- to 10-pound) Smithfield bone-in pork butt, trimmed (you can ask your butcher to do this)
•
2 cups apple juice, in a spray bottle, for the grill
•
3 cups Cool Smoke Barbecue Sauce
•
3 cups ketchup
•
1 cup packed dark brown sugar
•
3/4 cup distilled white vinegar
•
1/4 cup molasses
•
3 tablespoons Worcestershire sauce
•
1 tablespoon Smoked Chili Powder (recipe below)
•
1/2 teaspoon kosher salt
•
2 teaspoons ground cumin
•
1 tablespoon smoked paprika
•
1 tablespoon sweet paprika
•
2 teaspoons granulated onion
•
2 teaspoons granulated garlic
•
2 teaspoons cayenne pepper
•
1 1/2 teaspoons freshly ground black pepper
•
1/4 cup apple cider vinegar
Comments & Reviews
Just A Pinch Sweepstakes