Since starting in 2013, Fire Down Below has competed in over twenty competitions and has made several upgrades to their smokers and trailers. Ed and Ginny have had category calls in the majority of their competitions. The highlight of their short time on the circuit was a first place call in pork, with a perfect score at the 2014 Jack Daniel’s World Championship Invitational. Their winning pulled pork recipe, using their injection, rub and sauce, will have you cooking like these champions in no time!
YIELD: 12–15 SERVINGS • COOK TIME: 10–12 HOURS
WINNING PORK INJECTION
1 cup (237 ml) white grape juice
⅓ cup (79 ml) peach nectar
¼ cup (60 ml) apple cider vinegar
1 tbsp (18 g) kosher salt
1 tbsp (15 ml) Worcestershire sauce
½ tbsp (4 g) onion powder
1 tsp garlic salt
1 tsp MSG, optional
FIRE DOWN BELOW PORK RUB
¼ cup (51 g) turbinado sugar
¼ cup (55 g) light brown sugar
¼ cup (29 g) paprika
2 tbsp (12 g) chili seasoning
2 tbsp (17 g) black pepper
1 tbsp (18 g) kosher salt
1 tbsp (15 g) garlic salt
1 tbsp (7 g) dry mustard
1 tbsp (15 g) celery salt
1 tbsp (15 g) onion salt
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
FIRE DOWN BELOW PORK MARINADE
¾ cup (177 ml) Stubb’s Pork Marinade
2 tbsp (29 g) salted butter
2 tbsp (27 g) dark brown sugar
2 tbsp (30 ml) agave nectar
FIRE DOWN BELOW BARBECUE SAUCE
1½ cups (368 g) ketchup
¼ cup (60 ml) molasses
¼ cup (55 g) dark brown sugar
3 tbsp (44 ml) maple syrup
2 tbsp (30 g) prepared yellow mustard
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Heinz 57 Sauce
1 tbsp (15 ml) liquid smoke
1 tsp onion powder
1 tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
½ tsp cayenne pepper
MEAT
1 (8–10-lb [3.5–4.5-kg]) bone-in pork butt
3–4 chunks applewood
To make the injection, combine all the pork injection ingredients in a glass bowl and stir until thoroughly combined. Cover and store in a refrigerator until you are ready to inject the pork butt.
To make the rub, combine all the pork rub ingredients together in a bowl or jar with a lid. Stir the ingredients together, place the lid on the container and set aside.
To make the marinade, combine all the pork marinade ingredients together in a glass bowl. Mix until combined. Cover the bowl, and store in a refrigerator.
To make the sauce, combine all the barbecue sauce ingredients in a small saucepan. Stir to combine all the ingredients. Over medium heat, bring the sauce to a simmer. Remove from the heat and allow the sauce to cool. Then store in a refrigerator.
To make the meat, trim the bone-in pork butt of any loose fat, but keep the fat cap intact.
Using the freshly made pork injection and a marinade injector, slowly inject it into the butt in a checkerboard pattern. Inject about 2 tablespoons (30 ml) of fluid into each spot. Apply the rub generously to the butt, making sure to cover all sides. Wrap the butt in plastic wrap and refrigerate 2 to 8 hours.
About 45 minutes before placing the butt in the smoker, remove it from the refrigerator, unwrap it and apply another generous amount of rub to all areas.
Set your smoker for 250°F (121°C) indirect heat and add 3 to 4 applewood chunks to the fire right before placing the meat inside the smoker. Place the meat, fat-side up, and cook until the internal temperature of the butt reaches 160 to 170°F (71 to 77°C), about 6 to 7 hours.
Once the butt has reached the target temperature, remove from the smoker and place fat-side down on two sheets of heavy-duty aluminum foil, large enough to wrap it. Pour the pork marinade over the butt, and tightly wrap it in foil. Place it back in the smoker and cook until the center of the butt reaches an internal temperature of 190 to 195°F (88 to 90°C), about 3 hours.
Remove the butt from the smoker; open the foil to allow it to cool and stop the cooking process. Let the butt vent for about 10 minutes and then wrap tightly again. Place it in a dry cooler, wrap it in some old towels and let it rest for 1 to 2 hours.
To serve, remove the butt from the cooler, take it out of the foil and place it in a baking or foil pan. Using two forks, pull the meat into small chunks and pour about ¾ cup (177 ml) of warmed barbecue sauce on the meat, along with ¼ cup (60 ml) of apple cider vinegar. Mix together and season with about a tablespoon (8 g) of the leftover rub.