Pork Butt

Big Bob Gibson's BBQ Restaurant Recipe

The Meat:
2 pork butts

The Injection:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt finely ground
2 tablespoons Worcestershire

Mix the ingredients together and inject into each butt.

The Rub:
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Mix the ingredients together and apply liberally to the butts.

Refrigerate for at least 4 hours. Smoke at about 225 degrees until the internal temperature reaches 195 degrees. Let rest for 15 minutes.