Coffee Rubbed Smoked Pork Butt

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We bought our gas smoker last May and absolutely love it. It is easy to use and the flavor is so amazing.  Smoking meat is a little time consuming but mostly hands off so you can let the smoker do all the work while you clean up the yard or float around the pool. Coffee Rubbed Smoked Pork Butt is probably one of the easiest and most versatile things you can cook in your smoker.

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Coffee Rubbed Smoked Pork Butt

Enjoy this hefty Coffee Rubbed Smoked Pork Butt as it as hot-off-the-smoker the first night and then again later in the week in my BBQ Pork Hot Dog.  Additional leftovers can be frozen for later use. Keep checking back as you will see them reappear in future recipes. 

Smoked pork butt is juicy and flavorful. I love using a dry rub and letting it sit on the meat overnight before smoking. Smoking can take seven or more hours so I usually start it early in the day so it’s ready for supper. I like mine to reach an internal temperature of around 200 as this will result in the most tender meat. Sometimes smoking can take upwards of 12 hours. If time is a concern, you may want to smoke overnight and reheat the meat at meal time. It will still taste just as amazing. 

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Coffee Rubbed Smoked Pork Butt

5-7 pound Boston butt or pork shoulder
4 tablespoons ground coffee
1/2 cup brown sugar
1/2 tablespoon smoked paprika
1/2 tablespoon dried garlic
1/2 tablespoon cayenne pepper (use less if you prefer less heat)
1/2 tablespoon of salt
10-15 cranks of fresh ground black pepper
Hickory or Pecan wood chunks for the smoker
2-4 cups leftover coffee
12-ounce beer of choice

Mix all of the dry ingredients in a small bowl until well combined.  Gently rub over the entire surface of the pork butt. Place in a dish and cover with plastic wrap. Store in the fridge overnight. (You will likely have enough rub to do 2-3 pork butts. Store any leftover rub in a zip-top bag for later use.)

Prep your smoker with hickory or pecan wood according to the manufacturer’s directions. Set heat at 225 – 250 degrees.  Place the pork butt directly on the shelf of the smoker attaching a meat thermometer if desired. Use the beer and leftover coffee in the water tray, refilling as needed. 

The pork but will need to cook approximately 1.5 hours/pound at 225-250 degrees. When finished a 30-minute rest period is recommended before serving. 

 

Coffee Rubbed Smoked Pork Butt

A savory, sweet and slightly spicy rub for smoked pork butt.
Author: Julie Kohl

Ingredients

  • 5-7 pound Boston butt or pork shoulder
  • 2-4 cups leftover coffee
  • 12- ounce beer of choice
  • 4 tablespoons ground coffee
  • 1/2 cup brown sugar
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon dried garlic
  • 1/2 tablespoon cayenne pepper use less if you prefer less heat
  • 1/2 tablespoon of salt
  • 10-15 cranks of fresh ground black pepper
  • Hickory or Pecan wood chunks for the smoker

Instructions

  • Mix all of the dry ingredients in a small bowl until well combined. Gently rub over the entire surface of the pork butt. Place in a dish and cover with plastic wrap. Store in the fridge overnight.
  • Prep your smoker with hickory or pecan wood according to the manufacturer's directions. Set heat at 225 - 250 degrees. Place the pork butt directly on the shelf of the smoker attaching a meat thermometer if desired. Use the beer and leftover coffee in the water tray, refilling as needed.
  • The pork but will need to cook approximately 1.5 hours/pound at 225-250 degrees. When finished a 30-minute rest period is recommended before serving.

Coffee Rubbed Smoked Pork Butt

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