The meat is rubbed or thoroughly coated with a generous amount of rub on all sides with Squealers Kickin’ Powder. Butts need approximately 14 hours of smoking at 215 degrees.
Cooking time can vary based on the pit temperature – a good rule of thumb is that time can be equated to pounds of meat, at 1 pound per hour cooking at approximately 225 degrees. Squealers chooses to cook at a lower temperature for a better smoke flavor.
In smoking the meat, the raw product is placed on the pit rack fat-side up. Smoke the butt for approximately 14 hours; when the shoulder bone can pull from the butt easily, the meat is done.
As an alternative, the butt may be wrapped in tinfoil when smoke has sufficiently penetrated the meat (approximately 8 hours), then finished in an oven at 325 degrees until tender.
Butts are servable when the shoulder bone is removed and a proportionate amount of fatty tissue is also removed. Pull the meat by hand, don’t chop, into a shredded product. Sprinkle meat with a final dousing of Kickin’ Powder and serve with Squealers Smokey Sweet or Smokin Hot BBQ sauces.