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Dan-O’s Rubbed & Injected Pork Butt on the BGE

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Smoked pulled pork butt

Description

A Dan-Good way to make a pork butt! This one is injected with cherry coke, hot sauce and beef broth, dry-rubbed, and then smoked on the Big Green Egg. That’s a whole lot of Dantastic flavor! This method will give you tender, fall-apart pork that’s a little sweet, a little spicy, and definitely smoky and savory. 10/10 recommend!

So, this pork butt wasn’t made based on any regional style. If anything, it’s closest to Memphis style, but uses techniques from all over. The rub has a good amount of brown sugar, as well as some paprika to give it a nice color. I do also like some salt and pepper, which you’d get from Texas. But what truly makes it Kentuckian, is that Dan-Good addition of Dan-O’s Seasoning! 

This butt was smoked on the Big Green egg with oak wood chunks and natural charcoal at about 250-275 degrees. We spritzed it every 90 minutes or so with the injection, and I did use a water pan. You could do this in an offset smoker, gas, electric, or vertical smoker as well, though! This boy smoked for about 7 hours, and then was wrapped in foil to finish cooking. 

Shred your Dan-O’s Rubbed & Injected Pork Butt and serve on a toasted bun with vinegar slaw and sweet BBQ sauce. Perfect. Enjoy!

Ingredients

  • 10 lb pork butt
  • 12 oz cherry coke 
  • 12 oz beef broth
  • 1 oz hot sauce
  • 1 tbsp worcestershire sauce
  • Spicy Dan-O’s Seasoning
  • Salt
  • Black pepper
  • Brown sugar
  • Paprika
  • Vinegar coleslaw
  • Sweet BBQ sauce
  • Buns of choice

Prep Time

2 Hrs

Cook Time

10 Hrs

Serving Size

10+

Instructions

  1. Mix together your cherry coke, beef broth, hot sauce, and worcestershire. Add your pork butt to a large bowl. With a meat injector, inject the pork in several spots, adding up to 10 oz of liquid. Allow to sit for 1-2 hours. 
  2. Make your BBQ rub by mixing together equal parts spicy Dan-O’s Seasoning and brown sugar. Salt and pepper to taste, and add in paprika until you get a nice reddish color.
  3. Remove and dry your pork butt, then coat it heavily on all sides in the rub, patting it down as you go.
  4. Set up your smoker for low and slow. Smoke your pork butt for 6-7 hours spritzing with the injection liquid every 60-90 minutes. Cook until it hits about 160 degrees, then wrap it in foil for the last few hours to finish cooking. Pull at 195 degrees. 
  5. Allow pork to rest in the foil for 30 minutes before shredding. Shred pork in a large poil pan, and drizzle on more injection liquid. Add more dry rub or sweet BBQ sauce if desired. 
  6. Make your sandwiches with a toasted bun, vinegar slaw, and sweet BBQ sauce. Enjoy!

Contributed by Chuck in Louisville, KY .

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