Norm’s On 48th bourbon barrel BBQ pork butt
A key part of any grill master’s claim to fame is consistently serving up delicious barbecue that gets mouths watering and keeps everyone coming back for more.
Here is a Bourbon Barrel Chunk Smoked Pork Butt recipe from Norm’s on 48th in Lincoln, Nebraska that will do just that. The recipe uses our Genuine Bourbon Barrel Smoking Wood Chunks, which come from authentic Kentucky distillery barrels that are hand cut by the Midwest Barrel Co. team.
The end result is fall-off-the-bone BBQ pork with a flavorful sweetness – thanks to the wood chunks – that you can shred and serve. Enjoy!
Before You Start
- 1 bag of Genuine Bourbon Barrel Smoking Wood Chunks
- 8- to 10-lb. bone-in pork butt
- Ceramic grill (think Big Green Egg)
- Lump charcoal
- Charcoal chimney
- Aluminum foil
- Meat thermometer
- Spray bottle
- Yellow mustard
- 50/50 salt and pepper mix
- Water, apple juice or Dr. Pepper
Fire Up The Grill:
- Use any kind of lump charcoal.
- Fill your ceramic grill’s firebox with charcoal. Try to light the charcoal without chemicals. Use a charcoal chimney, if you have one on hand.
- Once the grill reaches 200°F, place 3 pieces of bourbon chunks on top of the hot coals. Spread the chunks evenly over the coals so they’ll last throughout the entire cooking process.
- Grill Master’s Tip: Because bourbon barrel smoking wood chunks already contain moisture, you don’t have to soak them in water.
- Maintain a grill temperature of 200°F until you see a cool, blue smoke emerging from the chimney.
- Trim any pork that is falling off the pork butt.
- Rub yellow mustard – whatever brand you prefer – on the butt to hold your rub.
- Cover the pork butt with a 50/50 mix of salt and pepper.
- Once your grill reaches 200°F, it’s ready for the pork. Place the meat on the grill and cook. Make sure you see a cool, blue smoke coming from the chimney throughout the cooking process.
- Cook for 2 hours at 200°F
- After 2 hours total of cooking time, bring the grill temperature up to 225° until the internal temperature of the pork reaches 185°. Spray every 2 hours with water, apple juice, Dr. Pepper, etc.
- Grill Master’s Tip: Typically, a pork butt cooks 45 minutes to 1 hour per pound.
- Once the meat is at temperature, wrap the pork butt in aluminum foil and return to the grill.
- Increase the grill temperature to 250°-275° until the meat’s internal temperature reaches 200°-204°.
- When the pork has cooked to an internal temperature of 200°-204°, remove from the grill and let it rest for 30 minutes to an hour.
- Grill Master’s Tip: The “bark” of the pork should look dark and taste sweet as if you had put brown sugar in your rub. That added flavor is from the bourbon barrel smoking wood chunks.
- The bone should easily pull out. Shred and enjoy!
Craving a classic pulled pork sandwich right about now? Yeah, us too. Thanks to our friend’s over at Norm’s on 48th you can test out their tried and true smoked pork recipe. But get there early because they sell out fast.
Norm’s on 48th is not your average convenience store. Located at 2510 S 48th Street in Lincoln, Norm’s has everything from homemade hot breakfast and lunch, to tasty treats from local suppliers, to groceries, to an ever-growing selection of craft beer, wine and spirits.
Norm’s is owned and operated by a proud Nebraska family that loves to support its fellow local businesses by offering customers some of the absolute best food products from throughout the state. Stop in today!