I use an electric smoker now. Yes, electric. Before I bought one, I was worried that I would lose a ton of flavor if I wasn’t using charcoal. But I have not been disappointed at all! The flavor is still there. And the ease of not have to worry about maintaining a fire has been the kicker on top. It makes the overnight smokes so much easier. I use the Masterbuilt 30-inch with the top controller and couldn’t be happier with it. I definitely recommend this to anyone looking to make the switch to electric!
Spicy BBQ Rub:
1/4 cup brown sugar
1/4 cup paprika
1/4 cup coarse kosher salt
3 tablespoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon celery salt
1 teaspoon celery flakes
1 cup apple juice
1 cup water
1/4 cup kosher salt
2 teaspoon Worcestershire
2 teaspoon soy sauce
- Trim off excess fat from the butt.
- Inject the butt all over.
- Apply a thin layer of yellow mustard. Rub a generous amount of rub on butt. Make sure to save enough to apply it over the butt again before the smoke. Rest in refrigerator for several hours, or overnight.
- Remove butt from refrigerator and apply rub again.
- Prepare smoker and preheat to 220 degrees. When preheated, add wood chips to the heat. I like to use a mixture of hickory and apple wood.
- After 2 hours of smoking, spray with apple juice. Spray ever 2 hours. Now is a good time to insert a thermometer so you can monitor the temperature of the butt.
- After around 6 to 7 hours, or when the internal temperature stalls out around 165 – 170 degrees, spray with apple juice again and wrap tightly in foil. Place back on the smoker.
- When the internal temperature of the butt reaches 200 degrees, remove from the smoker. Wrap in a clean bath towel, and place in a clean ice chest, minus the ice.
- Let the butt sit for an hour, as the smell permeates the house.
- Pull out of cooler and shred.
- Impress all your friends and enjoy!