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Ingredients:
- Half a pork butt
- 1/2 cup Morton Tender Quick®
- 1/2 cup brown sugar
- 1 can of real maple syrup
Directions:
- De-bone the pork butt
- Blend the Morton Tender Quick® and brown sugar together and rub the de-boned pork butt until well absorbed
- Place butt in a Ziploc bag and store for a week in the refrigerator (flip daily)
- A week later, take the pork butt out and soak in fresh water for 1/2 hour
- Dry off and drizzle a good maple syrup (not the pancake stuff but good 100% maple syrup) on the pork butt
- Place into the Bradley smoker at 220F on a cherry smoke for an internal temp of 140F (it should take just a little
over 3 hours)
