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Rolling smoke and Pork Butts with a spritz of cherry coke

  • Author: Kelly Cahoon

Description

Pork butts should always have a crust. My go to crust is made with Meat Church honey hog rub and a spritz of cherry coke every 30 minutes while the meat cooks uncovered.


Ingredients

  • Pork
  • Cherry coke
  • Meat Church honey hog rub

Instructions

  1. Preheat the smoker to 225F. (Use Super Smoke if you have it!) 
  2. Cover pork in ½ C rub and place directly on grates. Smoke for about 6 hours or until internal temp reads 160F. 
  3. Place pork into a foil pan with 2C Cherry Coke and cover tightly with more foil. Turn the smoker up to 275F and cook for an additional 2-3 hours or until internal temp reads 204F. Let rest 1 hour and serve.