DRY AGING PROCESS:
Preparation:
• Start with a high-quality bone-in pork butt from a butcher.
• Pat the pork butt dry with paper towels. Trim any excessively thick fat to about ¼ inch but leave enough for flavor and protection during aging.
Dry Aging Setup:
• Place the pork butt on a wire rack inside the dry ager to ensure air circulates around the meat.
• Set the dry ager to temperature: 34–36°F and humidity: 75–80%.
• Age the pork butt for 30 days, monitoring periodically to ensure there is no spoilage (a dry, crusty exterior is normal).
Post-Aging Prep:
• After 30 days, remove the pork butt. Trim off the dried exterior layer (the pellicle) until you reach fresh, well-aged meat underneath.
• Pat the trimmed pork butt dry.
SMOKING PROCESS:
Seasoning the Pork Butt:
• Apply the rub generously to all sides of the pork butt, massaging it into the meat. (Use your favorite rub. I’m using Yoder Smokers Pork Rub)
• Optional Step:
• Wrap the seasoned pork butt in plastic wrap and refrigerate overnight for deeper flavor.
Smoking the Pork Butt:
• Place the pork butt fat side up directly on the smoker grate.
• Smoke at 225°F for 6–8 hours or until the internal temperature reaches 165°F. Spritz the pork every hour with a 50/50 mixture of apple cider vinegar and apple juice to maintain moisture.
Wrapping the Pork Butt:
• Once the internal temperature hits 165°F and the bark is set, wrap the pork butt tightly in foil.
• Return it to the smoker and increase the temperature to 275°F.
Finishing the Cook:
• Continue cooking until the internal temperature reaches 203°F
• Remove the pork butt from the smoker and let it rest, still wrapped, in a cooler for at least 1 hour.
Serving:
• After resting, shred the pork with forks or gloved hands, discarding any excess fat.
• Serve with your favorite barbecue sauce, pickles, and coleslaw, or enjoy it plain to savor the dry-aged flavor.
