Celebrate the start of a new year with a mouth-watering, fall-apart tender pork butt that’s sure to impress your friends and family! In this video, we’ll show you the secrets to smoking the perfect pork butt on New Year’s Day, from prep to plate. Get ready for a flavorful and juicy pork butt that’s sure to become a new year’s tradition. Whether you’re a seasoned pitmaster or a beginner, this video is packed with tips and tricks to help you achieve pork perfection. So, grab your apron, fire up your smoker, and let’s get started! #smokedmeats #traegergrills #meatchurchbbq #meatchurch #porkbutt #southerncooking #recipe #collardgreens #newyears #newyearrecipes #newyear2025 #easyrecipe #cooking

Smoked Pork Butt
-Pork Butt (what size needed)
-Mustard
-BBQ Seasonings- I used Meat Church Gospel and Honey Hog Rubs
-Light Brown Sugar
-1 Stick of Butter
-Apple Cider Vinegar (Apple Juice or Water) your preference

Trim excess fat off pork butt. Slather all sides with mustard and apply very liberally your favorite BBQ rubs to meat. Make sure all sides are covered with rub. Let meat rest 30 mins to 1 hour. Start smoker at 225 degrees and high smoke if adjustable. Smoke pork for 2 hours then spritz meat on all sides with liquid of choice to keep bark from over drying. Keep spritzing every hour on the hour until pork reaches internal temperature of 160 degrees.

Once internal temperature reaches 160 degrees pull meat off and apply additional rub, as well as brown sugar and butter prior to wrapping in foil. Place back on smoker and turn heat up. I turned heat up to 275. Once internal temperature reaches 200-203 degrees remove pork from grill and allow to rest 30 mins to 1 hour. Pull and serve with your favorite sauce.

Contact Information
Rhonda’s Country Kitchen
P.O. Box 93
Piedmont S.C. 29673

Business Inquiries
[email protected]

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