This recipe took 8th Place in the Springfield days BBQ Comp

Meat Ingredients

• 1 pork butt (big 8lbs or so)

Basic Directions

• Heat Smoker using favorite rig and fuel source
• Butter Brine, recipe follows
• Vampire Killer Marinade, recipe follows
• Dry Rub, recipe follows
• Mop Spray, recipe follows
• Barbeque Sauce, recipe follows

Detailed Directions

Smoke @ 225 degrees F on your favorite RIGGGGGG.

Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub.? Let sit for at least 2 hours (up to 6).? Put the butt on the smoker get crackin? on the cook!

After 6 hours, spray the pork with mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F.? Move to foil pan and dredge with LOTS of your favorite sauce (or use sauce recipe below) and let rest 30 minutes, loosely covered with foil.? Pull apart with claws and serve.

What to drink: Lots of Beer

Auxiliary Recipes

Butter Brine:

• 1 cup apple juice
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt
• 1 tablespoon granulated sugar
• 1 full stick of butter melted

Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.

Vampire Killer Marinade:

• 1/2 cup onion, chopped
• 1/4 cup water
• 1/4 cup Worcestershire sauce
• 3 tablespoons plus 1 teaspoon garlic, coarsely chopped
• 2 tablespoons low-sodium soy sauce

Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.

Dry Rub:

• 1/2 cup dark brown sugar
• 1/2 cup sweet paprika
• 1/4 cup kosher salt
• 1/4 cup chili powder
• 1/4 cup dry mustard
• 1 tablespoon freshly ground black pepper
• 2 tablespoons crab boil seasoning (recommended: Old Bay)
• 1/2 teaspoon ground ginger

Combine all ingredients.

Cider Mop Spray:

• 1 cup apple juice
• 1 cup water
• 1/4 cup cider vinegar

Combine all ingredients in a spray bottle.

Barbecue Sauce:

• 2 tablespoons canola oil
• 1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
• 1/2 cup sweet (Vidalia or Maui) onion, minced
• 5 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons freshly ground black pepper
• 1/4 teaspoon ground cloves
• 1/2 cup dark brown sugar
• 1/2 cup water
• 1 cup tomato ketchup
• 1/4 cup yellow mustard
• 1/2 cup honey
• 1/2 cup apricot preserves
• 1/4 cup apple juice
• Cider vinegar to taste

Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a blender and then cool and reserve for later use.