Ingredients

(3 kg) bone out pork butt
John Henry’s Wild Cherry Chipotle Rub
Jim Beam’s Red Stag Bourbon
Apple juice
340 ml of your favourite root beer
Couple of freezer bags
Couple of roasting tins
Apple and cherry wood chips
Hawaiian sweet rolls or your favourite bread

Preparation

1. Start the preparation roughly 36 hours before smoking the pork. So for this example, let's say Saturday morning.
2. Thursday night is simple. Take your pork butt and double bag it in freezer bags.
3. Pour in your root beers. Seal them up and place them in a tin in the fridge over night.
4. Hop online and work up that hunger on the smokin' forums!
5. Friday night, after 24 hours in root beer. Pull out the pork butt and let them drain, but don't pat dry (that's just wasteful).
6. Start rubbing with John Henry's Cherry Chipotle and don't be shy. Wrap in plastic wrap and set in the fridge for another 12 hours.
7. Saturday morning, it's time to get the smoker going at around 110-120°C. For this recipe, I don't use anything but water in the pan.
8. Once the fires ready and the pan is full, pull out the pork butt and add a bit more rub where necessary. Throw that baby on the smoker and head back to the forums!
9. The fun part starts at 60°C (internal temperature). I take 3 parts apple juice and 1 part Jim Bean's Red Stag Bourbon.
10. Don't mess around here. When I say spritz, I want the pork butt dripping wet! Do this as often to keep the outside looking moist.
11. This will slow down the cooking time but that's what it's all about. Every 30 minutes is a good rule but I just like to keep it moist looking.
12. I keep doing this until I hit 75°C(internal temperature). I then wrap the pork butt in heavy aluminium foil, making sure to wrap it so no drippings get out. I also give it one last spritz.
13. Cook the pork butt until it reaches 95°C. Remove the pork butt from the heat and let rest in a towel and cooler for as long as possible.
14. Once the pork butt has cooled, start pulling the meat in its own juices. No finishing sauce needed. It's ready to eat as is. I prefer using Hawaiian sweet rolls.

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