Smoked Pork Butt: The Dos Equis Amber Epiphany Edition
I don't always moisten my butt with beer, but when I do, I use Dos Equis. And when I do, I end up with the best gosh darn pork butt I've ever smoked!
- pork butt - 1 butt (approximately 7-10 lbs.)
- dry rub - enough to cover the entire butt
- Dos Equis Amber - 4 bottles
- Go buy a Big Green Egg or something else that would allow you to smoke meat. When you buy a Big Green Egg, you unofficially join a cult. There's no ritual suicide; however, there is plenty of delicious food which makes it just shy of being as cool as joining The Cult.
- Then read Chris Grove's thorough and technically informative article about smoking pork butts for pulled pork. It's a baseline education that I think every pork butt smoker should read. I refer back to it every time I do butts *that's what she said*.
Pork butt prep:
- Buy a butt with bone in and fat cap on. (NO SKIN!)
- Apply your favorite rub on all sides.. I typically use Byron's Butt Rub, but opted for the Dinosaur Cajun Foreplay this time.
- Clean out the ash. Don't be lazy.
- Add your natural lump charcoal in layers with lots of apple wood sandwiched in between. I manage about three layers of charcoal in the fire bowl with about four or five decent sized chunks of apple at every level.
- Place three Weber Firestarter Lighter Cubes in an evenly spaced triangle as deep as you can still reach with one of those long lighters.
- Light the fire and wait for the cubes to completely burn off.
- Close the dome with all the vents wide open.
- When the dome temp hits 200, put the platesetter in, legs up.
- Place your drip pan on the platesetter and add two bottles of Dos Equis Amber.
- Place grate on top of the platesetter
- Place butt on grate. I like the idea of a self-basting pork butt, so I put it on fat cap facing up. Others will tell you to use the fat cap as a heat shield and place it face down. Chris Grove, on the other hand just trims the fat cap off entirely to get a better bark.
- Futz with vents until you get the temperature stable at 250.
- Plan on 1.5 hours of smoking at 250 for every pound of pork butt.
- Half way through, adjust coal and add applewood chunks as necessary. (I tossed in another half dozen chunks.)
- I suspect your drip pan is starting to boil down, so while you're in there add two more bottles of Dos Equis.
- Close it back up and re-stabilize the dome temp at 250.
- When the internal temp hits 195, it's time to remove the butt.
- Wrap in tinfoil for an hour and then you're ready to pull that pork.
- My last pork butt was 9.5 lbs and took me 12 hours to smoke.
- I really like my meat claws for handling the meat and shredding.
- When you have the claws out, you will inevitably walk around for at least 3o seconds making Wolverine *SNIKT!* sound effects.
- Keep an eye on the moisture level. The four bottles of Dos Equis worked perfect for me this time. The meat was super tender, but there was still a nice bark on the outside.
- I'm pretty heavy-handed when it comes to smoking wood. I ended up using at least 15 chunks of apple wood.
- If I'm feeling ambitious next time, I may try to turn the pan drippings into a gravy. I imagine that I could deglaze the pan with a little more beer. And there must be plenty of flavor what with the pork fat, beer, and spice. Add some flour and turn it into a nice roux? Tell me that doesn't sound nice!
After getting my Big Green Egg two years ago, one of the very first things I smoked was a pork butt (a.k.a. Boston butt a.k.a. pork shoulder). It came out pretty good, but for some reason, I was never able to recreate or surpass the magic of that first time … until now.
To what do I attribute this success? A combination of better temperature control, Dinosaur Bar-B-Que Cajun Foreplay dry spice rub, and four bottles of Dos Equis Amber in the drip pan for extra moisture.Add to Favourites