This Texas style pork butt with its savory flavor and just enough spice to give that perfect kick will make any Texan proud and you can bet your boots and spurs on that darlin’!
Douse with Worcestershire all over then sprinkle Jeff's Texas style rub onto the top and sides of the meat.
Place pan with pork butt into the fridge overnight or about 8 hours.
Set up your smoker for cooking at 225°F (107°C) to 275°F (135°C) depending on your smoker and how fast you want it to get done. Use mesquite wood for smoke.
Douse with Worcestershire a few times during the cooking process to keep it moist.
When the Texas style pork butt reaches an internal temperature of 160°F (71°C) and/or it has reached a perfect mahogany color, place it into a half-size foil pan and cover with foil.
Continue cooking the meat until it has reached an internal temperature of 207°F (97°C).
Remove the pan with the Texas style pork butt from the smoker and let it rest for at least an hour before serving.
Just before serving, you can pull it, chop it or even slice it depending on whether you are using it for sandwiches, tacos, burritos, etc.
Enjoy immensely!
Notes
Cook Times Based on Smoker Temperature
225°F (107°C) – 12-14 hours
275°F (135°C) – 6-7 hours
300°F (149°C) – 5-6 hours
The fluctuation in time is due to size and thickness of the meat and how cold it is when it goes into the smoker. There are other factors as well such as how often you raise the lid and how well the smoker maintains the set temperature. Ultimately the meat is done when it’s done but this will help in the planning.