Jimmys Smoked Boston Butt Food
SMOKED BOSTON BUTT RECIPE
Provided by HowToBBQRight
Number Of Ingredients 5
Steps:
- Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture.
- Apply mustard to the outside of Boston Butt and coat all sides with Hot BBQ Rub.
- Prepare Drum smoker or other bbq grill for indirect smoking at 275⁰.
- Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals.
- Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar and Water in a spray bottle and spritz butt every hour during smoking process.
- Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
- Continue to cook Boston Butt until internal temperature of 198⁰ is reached.
- Unwrap Boston Butt and transfer to wire rack. Glaze* outside of butt and return to smoker for 15 minutes.
- Rest Boston Butt for 20 minutes before pulling. Use hands and shred Boston Butt into bite size strands, remove any fat, and serve immediately or store in zip lock bag for 3-4 days in refrigerator.
SMOKED BOSTON PORK BUTT
Provided by Food Network
Categories main-dish
Time 18h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
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