Pork Butt

Pork Butt

Very Good- juicy
Mix glaze in a pan and simmer until sugar dissolves, set aside.
Cover with some of the glaze then cover with sugar mix.
Put in smoker.
After 2 hrs. Put some of the glaze on and again 15 minutes later.
After internal temp of 140 add glaze. At 160, wrap in foil.
Done at 205. Take out and sit on table for 30 minutes.
glaze
1 cup brn sugar
1/2 cup honey
1 cup maple syrup
can replace syrup with jam or jelly
4 tbs cider vinegar
2 tbs worcestershire sauce
4 tbs instant coffee grounds
2 tbs dry ground mustard
4 tbs orange juice
sugar blend
1 cup brn sugar
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp paprika
Smoker temp 275-300
internal temp 195.