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Terri's Pork Butt


2 large bone-in pork butts
Granulated garlic
Coarse ground black pepper


My husband coats the outside of the pork butts with granulated garlic and coarse ground black pepper.
Load the smoker with 2-4 ounces of hickory wood and set the temperature to 225°F.
In the AmeriQue, we use the temperature probe and set the probe temperature to 180-190 degrees, depending on if we want to pull the pork for sandwiches or slice it