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Discover the tips and techniques for create championship quality pork butt or pork shoulder from competition BBQ champion Tuffy Stone of Cool Smoke Barbecue. And watch the video here by Danielle &quot;Diva Q&quot; Bennett.

Award Winning Competition Pork Butt Recipe

turbinado sugar

kosher salt,

Smoked Chili Powder ((recipe below))

cumin,

cayenne pepper

black pepper

garlic

onion

smoked paprika

Greek oregano

cumin

apple juice

brown sugar

Butcher’s BBQ pork injection powder

xanthan gum

Cool Smoke Rub

Pork Injection

pork

apple juice,

Cool Smoke Barbecue Sauce

ketchup

dark brown sugar

white vinegar

molasses

Worcestershire sauce

Smoked Chili Powder ((recipe above))

salt

sweet paprika

apple cider vinegar

Prep. To prepare the Cool Smoke Rub, combine all of the ingredients in a medium bowl and mix all the ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.

For the smoked chili powder, combine all of the ingredients in a medium bowl and mix all the ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.

To create the pork injection, thoroughly whisk all the ingredients together in a medium bowl. The injection will keep in refrigerator for up to 5 days.

On a clean work surface, use a shaker to dust the pork shoulder evenly all over with the Cool Smoke Rub. Place the pork fat-cap down and fill a meat injector with the Pork Injection. Using 1 ounce (29.6 mL) of the liquid per injection, repeatedly inject the meat 1 inch (2.5 cm) apart over the surface of the pork. Refill the injector as needed. Refrigerate, uncovered, overnight.

Fire up. When you are ready to cook, heat the smoker to 300°F (148.9°C) pit temperature. Alternatively, heat the grill to 300°F (148.9°C), using the 2-zone setup, using five or six chunks of your favorite wood in addition to the charcoal or gas.

Cook. Place the pork shoulder in the smoker, or on the cool side of the grill, close the lid, and cook for 1 hour, then spray with apple juice to moisten. Cook for 3 hours more with the lid closed, spraying the shoulder every 30 minutes.

Cut two 18 x 24-inch (46 x 64 cm) pieces of heavy-duty aluminum foil and join them lengthwise by crimping the edges. Lay the resulting piece out flat on a clean work surface.

Remove the shoulder from the smoker or grill and wrap it tightly in the length of foil. Return it to the smoker or to the cool side of the grill. Cook for 2½ to 3½ hours more, checking the temperature after 2½ hours with a meat thermometer. The meat will be done when a thermometer placed in the thickest part of the shoulder reads an internal temperature of 195°F (90.6°C).

Prep again. Prepare the Cool Smoke Barbecue Sauce. In a 4-quart (.9 L) saucepan, whisk together all the ingredients with ¾ cup (177.4 mL) water. Bring to simmer over medium heat and cook, stirring continuously, for 20 minutes, until the sauce thickens. Set aside to cool completely. Transfer to an airtight container and refrigerate until ready to use, up to 2 weeks. (Tips: For a sweeter version of this sauce, increase brown sugar or reduce amount of vinegar. The sauce is best if it sits overnight).

Remove the pork shoulder from the foil and brush with ½ cup (118.3 mL) of the Cool Smoke Barbecue Sauce. Return the pork, uncovered, to the smoker, or to the cool side of the grill, and cook for another 10 minutes to set the sauce. Remove from the heat and let the shoulder rest for 45 minutes.

Serve. Serve the pork sliced, chopped, or pulled, with the remaining Cool Smoke Barbecue Sauce on the side.This recipe is adapted with permission from “Cool Smoke: The Art of Great Barbecue” (May 2018, St. Martin’s Griffin Publishing) by Tuffy Stone.

https://www.youtube.com/watch?v=vUzxViPfNcY

Want to learn how to cook award-winning competition BBQ pork? Need to know all about the money muscle, smoked pork butt on the pellet grill, and competition pork trim jobs? We turn to our superstar pal, Diva Q: while conquering 20 Grand Championships, she's won 29 perfect "180" scores and over 400 BBQ awards. And today, the hardest-working woman in BBQ is teaching how to cook pork butt elbow-to-elbow with the champs! Listen in as she explains the secrets to trimming pork butts, whipping up sticky, scrumptious BBQ sauce, and why her first and only choice for competition is the Traeger pellet smoker. 

But don’t think you can just throw this slow-cooked pork in the cooking chamber with the best pork trim and a winning slather — you’ll need a little more than that to take home the blue ribbon. From starting to staging, Diva Q proudly explains everything you need to know about smoking competition-level pork for a smoking good time, stunningly good pork, and ascending the pork podium to start filling your very own trophy case.

Competition Pork Butt Recipe with Diva Q:
https://www.bbqguys.com/recipes/smoked-competition-pork-butt?utm_source=youtube&utm_medium=org&utm_species=social-org-content&utm_term=post-recipes&utm_campaign=gsoc240&utm_content=porkbuttdivaq-20210702

How to Grill, Smoke, and Barbecue with BBQGuys:
https://www.bbqguys.com/grillabilities?utm_source=youtube&utm_medium=org&utm_species=social-org-content&utm_term=post-tips&utm_campaign=gsoc240&utm_content=divaqmastergrillabilities-20210702

Shop Traeger Wood Fired Grills:
https://www.bbqguys.com/brands/traeger-pellet-grills?utm_source=youtube&utm_medium=org&utm_species=social-org-product&utm_term=pur-brand&utm_campaign=gsoc240&utm_content=divaqtraeger-20210702


0:00 - Intro
0:33 - Competition Pork Butt Trimming
8:54 - Pork Butt Injection
11:47 - Rubbing the Pork Butt
13:18 - Smoking the Pork Butt on a Traeger
14:37 - Pork Butt Money Muscle Temp Check
15:38 - The Slather & Wrap
20:20 - The Waiting Game
20:58 - Wrapping and Resting a Pork Butt
28:10 - Building a BBQ Competition Winning Box for Pork Butt

Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.

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Featuring: Diva Q, Danielle Bennett https://www.instagram.com/divaqbbq/
Director / Cinematographer / Producer: Paris Frederick
Producer/ Cinematographer : Sean Richardson
Audio Tech / P. A.: Christian Argamasilla
Script Supervisor: Tony Matassa

Smoked Competition Pork Butt | World Champion Diva Q | Traeger Grill | Master Grillability | BBQGuys

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