Smoking a Boston ButtFrom henrie 8 years ago
- Smoking a Boston Butt shopping list
- Butt Rub shopping list
- 8 tablespoons paprika shopping list
- 4 teaspoons salt shopping list
- 4 teaspoons onion powder shopping list
- 4 teaspoons garlic powder shopping list
- 2 teaspoons cumin shopping list
- 4 teaspoons black pepper shopping list
- 1 teaspoon cayenne pepper shopping list
- Mix ingredients and store in an air-tight bottle. shopping list
How to make it
- Most Boston Butts are in the range of 8 pounds with the bone in. The process in barbecuing a butt is pretty simple. Rub it, cook it, pull it.
- First, start you barbecue and get it up to temperature, 220 to 275F.
- Open the package and give the butts a rub with cheap yellow mustard. This adds some flavor and helps the 'butt rub' to stay on the outside of the meat. As for rubs, most any barbecue rub will do. However, I like to use a rub with little or no sugar in it as the butt turns out a deep red color instead of black, as it will if you use a rub with a lot of sugar in it.
- Whatever butt rub you use, give the outside of the meat a generous rub with the spice blend.
- OK, so you've got your butt rubbed, put the meat on the cooking grill and covered the barbecue. Every 2 hours, turn the butts over and rotate so no side gets too much heat. I no longer mop or baste my pork butts as the fat on and within the meat self bastes them. If you want to mop, by all means go ahead. You can use a mixture of 50:50 canola oil, apple juice and a tablespoons of your butt rub. Mop the butts when you turn them.
- After 8 hours of cooking, I will usually stick the temperature probe into the meat. It's done when the internal temperature is above 190F. This temperature will arrive faster the higher the temperature you keep the cooking chamber. Slow cooking is the best method to arrive at a moist and tender Boston Butt.
The Cookhenrie Savannah, GA
The Rating5 people
How did I miss this one!! yummmmmm.. got my 5shirleyoma in Cove loved it
My husband used this recipe (minus the cumin---we didn't have any) yesterday in his new smoker. The meat was very flavorful and even better today as leftovers. This meat is great with or without sauce.We will be using this recipe again--excellent! Th...moreKathywithaK in loved it
Love this recipe...I've used it for the last 3 yrs. I do the mustard and butt rub, wrap it in foil for 24 hrs. in the refrigirator, remove the foil, place the butt on a roast rack in a drip pan full of apple juice, sliced onions, sliced pears and fou...moreRandyMoore56 in Griffin loved it