Smoked Pork Butts and Jazzed Up Baked Beans

Serves 20
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Directions

  1. 1Pat the pork butts dry with a paper towel.
  2. 2Pat the pork butts dry with a paper towel.
  3. 3Pat the pork butts dry with a paper towel.
  4. 4Slather the pork butts with mustard, using it as a binder, and rub it all over the meat.
  5. 5Slather the pork butts with mustard, using it as a binder, and rub it all over the meat.
  6. 6Slather the pork butts with mustard, using it as a binder, and rub it all over the meat.
  7. 7Sprinkle all-purpose barbecue rub all over the meat, including the sides and edges.
  8. 8Sprinkle all-purpose barbecue rub all over the meat, including the sides and edges.
  9. 9Sprinkle all-purpose barbecue rub all over the meat, including the sides and edges.
  10. 10Flip the pork butts over and repeat the same seasoning steps on the other side.
  11. 11Flip the pork butts over and repeat the same seasoning steps on the other side.
  12. 12Flip the pork butts over and repeat the same seasoning steps on the other side.
  13. 13Heat the pellet smoker to 200 omenclatured_degrees.
  14. 14Heat the pellet smoker to 200 omenclatured_degrees.
  15. 15Heat the pellet smoker to 200 omenclatured_degrees.
  16. 16Place the pork butts in the smoker and let them cook all night.
  17. 17Place the pork butts in the smoker and let them cook all night.
  18. 18Place the pork butts in the smoker and let them cook all night.
  19. 19After about 10 hours, when the pork butts are temping around 165 to 170 omenclatured_degrees, remove them from the smoker.
  20. 20After about 10 hours, when the pork butts are temping around 165 to 170 omenclatured_degrees, remove them from the smoker.
  21. 21After about 10 hours, when the pork butts are temping around 165 to 170 omenclatured_degrees, remove them from the smoker.
  22. 22Add each pork butt into a foil tray with about a cup of apple juice.
  23. 23Add each pork butt into a foil tray with about a cup of apple juice.
  24. 24Add each pork butt into a foil tray with about a cup of apple juice.
  25. 25Wrap the foil trays tightly with foil and place them back on the smoker.
  26. 26Wrap the foil trays tightly with foil and place them back on the smoker.
  27. 27Wrap the foil trays tightly with foil and place them back on the smoker.
  28. 28Bump up the smoker temperature to about 250 omenclatured_degrees.
  29. 29Bump up the smoker temperature to about 250 omenclatured_degrees.
  30. 30Bump up the smoker temperature to about 250 omenclatured_degrees.
  31. 31Add a couple cans of Bush's original baked beans into a foil tray.
  32. 32Add a couple cans of Bush's original baked beans into a foil tray.
  33. 33Add a couple cans of Bush's original baked beans into a foil tray.
  34. 34Add diced sweet onion, brown sugar, diced jalapenos, minced garlic, barbecue sauce, ketchup, mustard, and a whole package of cooked and chopped bacon to the beans.
  35. 35Add diced sweet onion, brown sugar, diced jalapenos, minced garlic, barbecue sauce, ketchup, mustard, and a whole package of cooked and chopped bacon to the beans.
  36. 36Add diced sweet onion, brown sugar, diced jalapenos, minced garlic, barbecue sauce, ketchup, mustard, and a whole package of cooked and chopped bacon to the beans.
  37. 37Mix all the bean ingredients together.
  38. 38Mix all the bean ingredients together.
  39. 39Mix all the bean ingredients together.
  40. 40Place the beans on the smoker with the pork butts to start cooking.
  41. 41Place the beans on the smoker with the pork butts to start cooking.
  42. 42Place the beans on the smoker with the pork butts to start cooking.
  43. 43Stir the beans about every 30 minutes until they are bubbling and cooked all the way through.
  44. 44Stir the beans about every 30 minutes until they are bubbling and cooked all the way through.
  45. 45Stir the beans about every 30 minutes until they are bubbling and cooked all the way through.
  46. 46Once the pork butts are cooked, pull them off the smoker and let them rest for about an hour.
  47. 47Once the pork butts are cooked, pull them off the smoker and let them rest for about an hour.
  48. 48Once the pork butts are cooked, pull them off the smoker and let them rest for about an hour.
  49. 49Shred the pork.
  50. 50Shred the pork.
  51. 51Shred the pork.
  52. 52Wrap the shredded pork and cooked beans tightly in foil.
  53. 53Wrap the shredded pork and cooked beans tightly in foil.
  54. 54Wrap the shredded pork and cooked beans tightly in foil.
  55. 55Place everything in a cooler, ready to be served.
  56. 56Place everything in a cooler, ready to be served.
  57. 57Place everything in a cooler, ready to be served.

Ingredients

  • 2 large pork butts
  • 2 large pork butts
  • 2 large pork butts
  • paper towel
  • paper towel
  • paper towel
  • mustard
  • mustard
  • mustard
  • all-purpose barbecue rub
  • all-purpose barbecue rub
  • all-purpose barbecue rub
  • 1 cup apple juice
  • 1 cup apple juice
  • 1 cup apple juice
  • 2 cans Bush's original baked beans
  • 2 cans Bush's original baked beans
  • 2 cans Bush's original baked beans
  • diced sweet onion
  • diced sweet onion
  • diced sweet onion
  • brown sugar
  • brown sugar
  • brown sugar
  • diced jalapenos
  • diced jalapenos
  • diced jalapenos
  • minced garlic
  • minced garlic
  • minced garlic
  • barbecue sauce
  • barbecue sauce
  • barbecue sauce
  • ketchup
  • ketchup
  • ketchup
  • mustard
  • mustard
  • mustard
  • 1 package cooked and chopped bacon
  • 1 package cooked and chopped bacon
  • 1 package cooked and chopped bacon

Equipment

pellet smokerfoil trayfoilcooler

Tips

  • Pat pork butts dry with a paper towel before slathering with mustard.
  • Don't forget to season all sides and edges of the pork butt.
  • Stir the beans every 30 minutes until bubbling and cooked through.