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Message
re: Smoking Boston butt
Posted on 3/19/16 at 4:44 pm to drobis1
Posted on 3/19/16 at 4:44 pm to drobis1
Only trim big chunks of fat. Then out the cap side up.
Here's my procedure I took from Aaron Franklin
Smoked Boston Butt/pork shoulder
1.5 hrs/lb @ 225
1/4 to 1/2 lb per person depending on sides
Rub:
1 cup black pepper
1 cup kosher salt
1/4 to 1/2 cup paprika for color
1 tbsp granulated onion powder
1 tbsp granulated garli powder
Mix together in a shaker and coat evenly
The Meat:
Don't trim the fat, unless you have a chunk hanging off the side.
Rub with olive oil (bonding agent for rub)
Liberally apply rub all over.
1 hour before cooking take out of fridge
The Smoke:
Get temp up to 275 degrees.
Place fat side up.
In about 4 to 5 hours the fat will split. Spritz with apple cider vinegar.
Pick up off grill with a towel and wrap in foil at this point. Double layer on bottom.
Spritz good and wrap.
After an additional 4 hours it should be done. (Internal temp of 203). Bone should slide out or loosen up.
Open up foil and let it sit about 30-45 minutes.
Move to foil pan and shred it up.
Here's my procedure I took from Aaron Franklin
Smoked Boston Butt/pork shoulder
1.5 hrs/lb @ 225
1/4 to 1/2 lb per person depending on sides
Rub:
1 cup black pepper
1 cup kosher salt
1/4 to 1/2 cup paprika for color
1 tbsp granulated onion powder
1 tbsp granulated garli powder
Mix together in a shaker and coat evenly
The Meat:
Don't trim the fat, unless you have a chunk hanging off the side.
Rub with olive oil (bonding agent for rub)
Liberally apply rub all over.
1 hour before cooking take out of fridge
The Smoke:
Get temp up to 275 degrees.
Place fat side up.
In about 4 to 5 hours the fat will split. Spritz with apple cider vinegar.
Pick up off grill with a towel and wrap in foil at this point. Double layer on bottom.
Spritz good and wrap.
After an additional 4 hours it should be done. (Internal temp of 203). Bone should slide out or loosen up.
Open up foil and let it sit about 30-45 minutes.
Move to foil pan and shred it up.
This post was edited on 3/19/16 at 4:45 pm
0
Posted on 3/19/16 at 9:18 pm to drobis1
I ve done only 3 or 4. I don't trim but think I will next time comes out little to fatty. I use mustard for binding. Dry rub Dark brown sugar,Paprika,Coarse black pepper,Chilli powder,Garlic powder,Onion powder,Cayenne pepper & Kosher salt rub on the night before. I like using red oak. Occasionally spray with apple juice to keep it moist.
Thinking bout trying the injecting thingy next time.
Thinking bout trying the injecting thingy next time.
Posted on 3/19/16 at 10:36 pm to HOGS
quote:
Dry rub Dark brown sugar,Paprika,Coarse black pepper,Chilli powder,Garlic powder,Onion powder,Cayenne pepper & Kosher salt rub on the night before. I like using red oak.
About like mine but I normally add the zest of a couple oranges to the mix, grind with mortar and pestal and apply without any mustard or such. Never had one look dry enough to need spritzing though.
Smoke at around 225-230 for about 10-12 beers or 1/2 a bottle of rum, whichever comes first
Posted on 3/20/16 at 10:16 am to drobis1
Leave it fat cap up while smoking. Trim the remainder before serving.
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