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Big Poppa Smokers Presents


Recipes for:

  • Beef
  • Pork
  • Chicken
  • Fish
  • Veggies/Sides
  • Desserts

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Chipote Cremosa Pork Butt

Cooking Grill: Drum Smoker (UDS)
Pit Temperature: 225
Desired Internal Temperature: 200
Cooking Time: 8 1/2 hrs
Pallets Used: Briquettes
I injected the pork shoulder with a mixture of beef broth, cholula hot sauce and onion powder. Coated the outside with Zaaschilla`s Chipotle Cremosa and sprinkled with cracked black pepper. Smoked in my drum at 225 with a bit of hickory. Pulled the butt off the smoker at 195 and let it rest covered until it reached 200 degrees.. I shredded the smoked pork and bagged for several meals. So far I`ve made chipotle pork burritos and chipotle pork on ciabatta bread. It`s nice to have a smoked pork stash on hand for a quick meal. :)

Posted on: 2016-03-12 23:22:43 Forum URL:: NO URL