Spray boston butt

Wrap up the mustard and dry rub coated butt and put it in the refrigerator overnight. Grab a soda and watch a movie with the family and get ready for the next day of BBQ goodness.

This day usually starts really early depending on the size of your butt and the scheduled time to start your family BBQ. There are lots of things to do in order to end up with a perfectly smoked Boston butt and delicious pulled pork sandwiches.

The early day typically starts for me with soaking wood chips and starting the charcoal, but first of all, pull the butt out of the fridge and let it sit at room temperature while soaking the wood chips and starting the charcoal. The flavor of your Boston butt is enhanced by smoke. There are several types of wood that are perfect for smoking a Boston butt, including:. I like a combination of wood chips to enhance the flavor.

I like cherry wood combined with hickory wood. The hickory wood provides the classic BBQ flavor and the cherry wood adds a touch of sweetness to the smoke.

Many places sell the wood chips in convenient packages, although you might be able to find wood for free depending on where you live. I like to soak the chips for about minutes before I put them on the coals in order to saturate the wood with moisture and enhance the smoke from the wet wood. Charcoal provides the main source of heat for cooking. I like to cook with Kingsford Original Charcoal. It cooks evenly and lasts the longest.

I do not like to cook with Kingsford Match Light charcoal. It is so full of lighter fluid that it makes the meat taste like fuel. There are several methods are starting charcoal. I use a Lodge Charcoal Chimney with the Kingsford charcoal briquettes, but I do not like to use lighter fluid. Instead, I use Lighter cubes or strike-a-fire or some other heat source combined with crumpled up newspaper to avoid the taste of fuel getting into the meat. It typically takes about minutes for the charcoal to be ready.

The perfect smoked Boston butt is done through indirect heat. The charcoal and wood chips are on one side of the BBQ and the meat is on the other. The smoky heat circulates throughout the BBQ indirectly cooking the butt rather than having the meat directly over the charcoal. Many charcoal grills, i. I add my charcoal on one side directly under the hinge to facilitate adding more charcoal and wood chips throughout the day. There are different levels of thought on the smoking process — specifically around the question — how much smoke is too much smoke?

It all comes down to a personal taste on how you want your meat to taste. I want my meat to have a distinct smoky flavor, but not too powerful. So I tend to put soaked wood chips on the grill during the first half of the smoking process and then just use charcoal after that.

After the charcoal briquettes are hot, I put a handful of soaked wood chips on the charcoal and then put the Boston butt on the opposite side of the grill away from the heat. Some people go through great lengths on the chips. I have seen people wrap a handful of wood chips in tinfoil and poke a hole or two in the top of the tinfoil and create several wood chip packets that they can easily use during the cooking process.

I have also tested Smoke in a Cup and found that to be easy, but expensive. I tend to just grab a handful of soaked wood chips and place it directly on the charcoal, but I am a minimalist about things like that. I check the Boston butt every minutes. When I check the meat, I do the following things:.

Smoking a Boston Butt low and slow produces the most delectable results, but this takes a lot longer than you think. Smoking the meat at about degrees takes between 1. So if you have a 7 pound uncooked Boston Butt, it could take up to 14 hours to be done.

The time difference is based upon many factors, including the amount of fat, bone and connective tissue in the cut of the meat, the consistency of the temperature you are able to maintain and environmental factors such as the outside temperature and how windy it is. Recognize that if you use a hood thermometer in your BBQ Grill, that the hood temperature is probably higher than the temperature at the grate level.

You might use an oven thermometer at the grate level and compare that against the temperature at the hood level so you can understand where your grill performs in terms of temperature. You should check in several places to understand if there are hot spots on your grill.

When you are cooking the low and slow method, be prepared for a delay at around degrees. It will tend to stall at that temperature for a time — sometimes a couple of hours. Be patient and keep the heat consistent and you will prevail — but I can tell you that it can get frustrating waiting for the Boston Butt to get through that mid-cook stall.

You of course can cook it faster by using higher heat. Some folks choose to cook it at around degrees at minutes per pound. However, the higher temperature that you cook with will result in less moisture in the finished product. About 2 hours before the Boston Butt is supposed to be done, I like to take it off the heat, generously spritz with apple juice and then wrap it up in heavy duty tinfoil and put it back on the BBQ. I do this to try to seal in as much moisture as I can as the butt finishes cooking to ensure that melt-in-your-mouth, pulled pork, finger-licking goodness.

Some folks say that the Boston Butt is done when you can easily move the bone around the meat. That is not a bad way to gauge meat temperature, but I prefer a meat thermometer to test the actual temperature of the meat.

How you plan to serve the smoked Boston butt will determine the answer to when is the Boston butt ready to eat. After the Boston butt has reached degrees or higher, pull it off the heat and let it sit for 30 minutes before pulling. As you first break apart the smoked Boston butt, notice several things. First of all the crust or bark of the pulled pork.

The outside of the butt will have caramelized and created a dark brown crust that is full of flavor. Right under that bark layer will be a pink layer where the smoke from the chips, the apple juice, and rub has penetrated into the meat. Underneath that will be the pork that after cooking for 14 hours will be finger licking good!

To pull, simply break apart the Boston butt with your fingers and shred into bite sized chunks. If it is too hot, use a fork or let it sit for a few more minutes to cool down enough to get your hands dirty. Dave is a BBQ enthusiast and creator of barbequelovers. Most of all, Dave loves to watch the looks on the faces of his family as they savor his latest creations hot off the grill.

How long does pork last if unrefridgerated? All puns aside, I just smoked my first butt this weekend closely following your instructions. Needless to say, I was the center of attention the entire weekend. I stayed up all night to get that apple juice spritz applied. The flavor was spectacular. Thanks for taking the time to document the process. Thank you very much for sharing. I am excited! Great information… I think smoking until the stall, internal temperature hits about Then wrap in foil and continue in smoker or transfer to oven to finish.

The upside of the transfer will allow you to clean up the smoker etc. Thanks for the incredible information. I will have to censor my big butt jokes though!!! All my guest agreed that it was the best smoked meat they had ever have, truth be told, no one that I know has ever smoked anything around these parts but the general consensus was that it was great and the fact that they ate twice as much as they usually do, confirms the claim!

I have a side barrel smoker attached to my grill. There will be a tray of water slightly under the meat. I plan to check it after about 5 hours and then every hour after that. A few friends of mine do it this way and it is always great………. I love smoking a Boston butt. I do exact same cooking techniques except I put two tins of water in with to help keep moisture in too one over the fire and one under the butt.

Gives it a little more of the flavor than spraying it. I have been smoking for 35 years, with a Brinkman smoker until recently I purchased a Masterbuilt electric smoker, works great and the meat and fish comes out fantastic. When I do a smoked butt I always put fat side up, as it lets the flavor run through the meat.

I am smoking a turkey for Thanksgiving and will smoke for hours and finish in oven for crispy skin. I use several different flavors for the meat injection. Cranberry juice is very good and melted butter. Hope this helps a lot of people. I still use my Brinkman lor a lot of smoking.

Will be smoking whitefish, eel and oysters for Christmas. Happy Holidays to all. Good Luck Mark. Joe D I try to remove as much of the fat as I can so I can get my rub on as much of the surface as possible.

Pat dry the meat with paper towels, and apply the dry rub all over the sides. Liberally coat the meat in dry rub by patting the mixture with handfuls of the seasoning. Using a meat syringe, inject the meat with the brine every few inches. Cover the brined and rubbed butt, and stash it in the fridge overnight. On the next day, start 9 to 10 hours before you plan to eat.

Take the butt out of the fridge an hour before putting it on the grill. Let it come almost to room temperature, and drain off any liquid that has collected in the pan. Preheat the smoker and set to degrees F. Place meat in the smoker fat side up. Smoke the butt for about 8 hours. Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer.

The ideal temp is between and degrees F. After cooking, rest your butt for an hour before slicing or shredding. This helps keep the meat tender and keeps a little extra moisture in. Nutrition Serving: g Calories: kcal. If you do though, there are a ton of boston butt meal ideas out there. Serve leftovers on a pulled pork sandwich, make your own pork carnitas tacos and burritos, or just put it on top of a pile of mashed potatoes.

The smoke and time give this cut of pork tenderness, juiciness, and amazing flavor. Not to mention, this cut comes at a price tag that can feed a crowd on a budget.

So turn on your grill and invite over your friends because your butt is about to be the talk of the neighborhood! Jump to Recipe Print Recipe. What is Boston Butt? Enhancing the Flavor On its own, boston butt has an excellent flavor that comes from having a bone in the cut, along with being a fairly well used muscle.

Brining If you have ever cooked whole poultry, you may already be familiar with brining meat before roasting or smoking.

Injections Is there anything more fun that using one of those giant meat syringes to dose your barbecue with shots of flavor? Getting Started The morning before the day you plan on smoking your boston butt, begin by trimming the meat. While your meat is smoking, make sides or just drink a beer.

No ratings yet. Bark turned into almost a BBQ sauce of its own, really unique. Next time I'll probably do a real firm bark one with no spritzing. I like em both ways! You must log in or register to reply here. Log in Your name or email address. Latest posts. Pork Steak Anyone? Latest: chef jimmyj A moment ago. Latest: Brokenhandle 1 minute ago. Pork Steaks on the gas grill. Latest: chef jimmyj 4 minutes ago.

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