Bless this butt and all who partake. May their smoke be clean, their bark be dark, and their neighbors come running at the scent of salvation.
Ingredients
• 1 whole pork butt (8–10 lbs)
• Tash’s Lard Almighty Dry Rub (be generous, as the Good Book commands)
• Time, faith, and fire — preferably oak, hickory, or a blend of both
Instructions
1. The Anointing
Trim any excess fat, then lay hands upon the pork butt.
Coat it liberally with Tash’s Lard Almighty Dry Rub, making sure every crevice is baptized in flavor.
Let it rest in the refrigerator for up to 24 hours — so the seasoning may dwell within and the spirit of smoke may prepare the way.
2. The Low & Slow Resurrection
Preheat your smoker to 225°F.
Place the anointed pork butt on the grate, fat side up, and let it bathe in holy smoke until the internal temperature reaches 203°F — usually 10–12 hours, depending on the will of the pit.
Do not rush. Salvation takes time.
3. The Resting of the Righteous
Once it reaches BBQ glory (203°F), remove the pork butt and wrap it in butcher paper, then swaddle it lovingly in towels and place it in a cooler.
Let it rest for at least 2 hours, or up to 4 if patience allows. This is when the juices perform their miracles.
4. The Revelation
Unwrap, pull the pork, and stand back in awe.
The bark should be crisp, the smoke ring divine, and the flavor nothing short of heavenly.
With Tash’s Lard Almighty Dry Rub there is no need for sauce - serve simply as the Lord intended — dry rubbed and glorious.
2 comments
Great question, Terry — and appreciate the kind words 🙏
In most cases, it doesn’t need reheating at all. After it comes off the smoker, I rest the pork wrapped (butcher paper or foil) in a dry cooler (or a warm oven). Many folks also wrap the butcher paper or foil in old beach towels that have been sacrificed to the BBQ cause. Properly insulated, it will comfortably hold 3–4 hours, often longer.
The key is temperature: as long as the meat stays above ~140°F, it’s safe and still improving. Ice isn’t your friend here — it shocks the meat, tightens the fibers, and pushes juices out. Resting is about holding heat, not dumping it.
If you do need to reheat later, low and slow, wrapped, with a touch of moisture does the trick.
Appreciate you reading and asking — that’s how the gospel spreads. 🔥🐖
Tash, this is super cool, congrats 🎉
Are you putting this in a cooler on ice? How are you recommending to reheat it after it rests?