Smoked Boston Pork Butt Food

SMOKED BOSTON BUTT

Steps:

• Toast Corriander seeds for 3 minutes in an iron skillet over medium heat.
• Grind the seeds in a spice grinder or mortar and pestle.
• Add the rest of the spices and sugar and blend.
• Rinse the roast.
• cover lightly with mustard.
• sprinkle and rub the dry rub onto all sides.
• Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
• Cook at 250F to 300F indirectly over charcoal.
• When internal temperature reaches 170F, Wrap in two layers of heavy duty foil and return to the smoker.
• Remove the roast when internal temperature is 190F to 200F and drain the juices carefully into a container.
• Refrigerate the juices to remove fat.
• Rewrap the roast and let it rest for at least 30 minutes.
• After it cools a bit, use 2 forks or your hands to pull the pork into medium sized pieces. Discard fat as you come to it.
• Defat the juices and either add to the pulled pork or use in a sauce recipe.
• Use your favorite sauce and place or buns or serve directly with BBQ sides.

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )

Steps:

• Preheat oven to 250 degrees.
• In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
• Line a small roasting pan with foil ( makes clean up easier ).
• Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
• Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
• Turn temp up to 350 degrees.
• Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

SMOKED BOSTON BUTT FOR PULLED PORK

Steps:

• Place the roast on a clean cutting board. If your roast has skin and/or a fat cap, trim most of the fat off, leaving a 1/4 inch layer for extra flavor. After trimming the fat, rinse the roast under cold running water and pat completely dry with plenty of paper towels. Place the roast inside the disposable pan. Side note: When working with raw pork, be sure to meticulously clean any surface it comes in contact with, including your hands, the sink, and the cutting board. Toss the paper towels out immediately.
• Combine the dry rub ingredients in a bowl.
• Time to get your hands dirty (or wear disposable gloves). Rub the entire roast well with the mustard to coat. Generously apply the dry rub, pressing it into the mustard, to completely cover the butt. The mustard will help to hold the dry rub in place.
• Cover the pan tightly with plastic wrap or aluminum foil. Place the pan in the refrigerator for 8 to 12 hours, basically overnight. Anymore than 24 hours is too long, as it will draw too much moisture out of the meat.
• An hour before you fire up the smoker, remove the roast from the refrigerator so that it can come to almost room temperature. After it has rested for an hour, remove the wrap and pour off any of the accumulated liquid in the bottom of the pan.
• Add the hickory or apple wood chips to the smoker drawer. Fill the water pan half way. Preheat the smoker to 225 degrees F.
• Place the roast on the upper rack of the smoker. Thoroughly wash out the disposable pan and place it on the rack below the roast to catch any drippings. Alternatively, use a clean disposable pan, if you have one.If your smoker has a meat thermometer attached, insert it into the roast at one end.
• Smoke for approximately 8 hours.* Because of the sugar the meat will form a dark caramelized crust. This is delicious crunchy stuff. Replenish the wood chips and liquid approximately every 60 minutes. If you don't see any smoke coming from the vent, it is time to replenish. At 2 hour intervals spray some ACV on the roast just to moisten it. It is okay to turn the roast over once, but not necessary.
• At 8 hours, check the internal temperature of the meat with a thermometer. It should read 190 degrees F or even a little higher. If it isn't quite up to temperature remove the pan of drippings and place the butt inside the pan. Cover this with new aluminum foil and place the roast back in the smoker until it reaches the desired temperature, approximately 1 hour more. The pan and foil will help the meat to retain heat and cook thoroughly.
• Allow the fully cooked roast to rest for at least 20 to 30 minutes until cool enough to handle and to be able to remove the bone.
• While the pork is resting, make a BBQ sauce and cut some soft rolls to assemble pulled pork sandwiches.
• After the pork has cooled enough to touch, place it on a clean cutting board and pull the roast using 2 forks to shred the meat into strands, as shown in this video by eHow.
• Place the pulled pork (and juices if desired) in a large serving bowl or platter with some tongs for everyone to help themselves. You might want to remove some of the fat from the juices using a fat separator before adding to the pork.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE

Steps:

• Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
• Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
• After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
• Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
• Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
• Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
• Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
• Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

EASY BARBECUE PULLED PORK RECIPE

Steps:

• Prep. Trim most of the fat from the exterior of the meat but not all of it. Leave no more than 1/8-inch (3mm). Some folks like to leave it all on hoping it will melt and baste the meat, but it cannot penetrate the meat! The goal is to season the meat not on the fat, allowing the meat to get a crunchy flavorful, seasoned bark. Note: Most of the butts I cook are 4 to 6 pounds (1.8 to 2.7 kg), pretty well trimmed, and tied with butcher's twine to keep them from falling apart. If yours is not already tied, hogtie it with kite string. Don't worry if it isn't fancy. You're going to throw out the string, so just rope it to keep the pork from falling apart.
• If you have the time, Season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking. Called dry brining, this gives the salt a chance to start penetrating (note: if you dry brine and then season later with a rub, you must use a rub with no salt in it like Meathead's Memphis Dust. At that point, the spices will not penetrate, but the salt already will have).
• Just before cooking, wet the surface with water and sprinkle on the Meathead's Memphis Dust. The water helps the rub dissolve and adhere. Water dissolves the rub better than oil. Some folks like to slather it with yellow mustard. I don't think it makes much difference which you use, water or mustard. In fact, bottled mustard is mostly water. If you want mustard flavor, use mustard powder. I've done them side by side and there are so many other flavors going on that the mustard gets lost. Marinating will not penetrate a big hunk very far, so don't bother. Read my article on marinating.
• Fire up. Prepare a smoker for cooking at about 225°F(107°C) or set up a grill for 2-zone or indirect smoke cooking (cooker setups are described in the technique section of this site) and adjust the vents to bring the temperature to approximately 225°F(107°C). add about 4 ounces of wood chips, pellets, or chunks to the fire.
• Cook. Once the smoker or grill has come to temperature, insert a digital probe like the Maverick ET-733 into the pork butt, positioning the tip right in the center. Make sure it is not within 1/2"(13mm) of the bone. This will allow you to monitor the internal temperature of the pork butt without opening the smoker or grill.
• Put the meat on the smoker (or on the indirect heat side of a grill), right on the grate and not in a pan so that a flavorful bark can begin to form on the entire exterior. Allow the pork butt to smoke uninterrupted, but be sure to check your cooker every hour or so 225°F(107°C) to 250°F(121°C). Don't worry if the temperature temporarily goes up to 300°F(148°C), since pork butts are very forgiving, but try to keep it under 250°F(121°C). Add additional doses of wood sparingly during the first two hours, about 4 ounces every 30 minutes. The key is to add a pleasant smoky flavor to the meat without overpowering it.
• The stall. If you are cooking at 225°F/107°C to 250°F/121°C, when the meat hits about 150°F/65°C internal temp, it will probably stall. The internal temperature may not go up for hours. That's because the moisture evaporating from the surface is cooling the meat at the same rate as the hot air is warming it, and the internal temperature stalls. You can just ride it out, or you can bust through the stall by cranking the heat to about 300°F/148°C or by wrapping the meat tightly in foil. This is called the Texas Crutch. To learn more about the stall click here. But the beauty of the stall is that it forms the bark, the dry, flavorful, jerky like crust
• Continue cooking. When the pork butt hits an internal temperature of about 170°F(77°C), collagens, which are part of the connective tissues, begin to melt and turn to gelatin. The meat gets much more tender and juicy when this happens. Allow the pork butt to continue cooking past 170°F(77°C).
• Finishing. When the internal temperature hits 203°F(95°C) (a total of approximately 8 to 12 hours total cooking time) it's time to check if the pork butt is ready. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker, the meat may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If the bone turns easily and comes out of the meat, the collagens have melted and you are ready. If there is no bone, use the "stick a fork in it method." Insert a fork and try to rotate it 90 degrees. If it turns with very little pressure, you're ready. Keep in mind, these are animals not widgets and there can be variations depending on breed, diet, weight, your cooker design, and even ambient air temp. The meat is ready when it is ready. So it is really good advice to start 10 to 12 hours before dinner, and if it finishes early, wrap it and put it in a faux cambro or in your indoor oven at about 150°F(65°C).
• If the pork butt is not ready, close the lid and allow it to continue cooking. After, say, an hour, it is still not soft, you've just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour at 225°F/107°C. If you can't control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F/107°C oven. Do not add sauce while it is on the cooker. That comes after you pull it.
• Taste. When it is finally ready, sneak a small taste. You should notice a thick flavorful crust, and right below it is the telltale "smoke ring", the bright pink color caused by smoke mixing with combustion gases and moisture.
• Holding the meat (optional). If you are more than an hour from mealtime, you can leave the meat on the cooker with the heat off or put it in the indoor oven and hold it there by dialing the temp down to about 170°F(77°C). If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F(77°C). If you are taking the meat to a party, use a faux cambro, which is simply a tight plastic beer cooler that can hold the meat. Leave the probe in the meat, wrap the hunk tightly in foil, wrap the foil with more towels, and put it the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Plug the cord into the readout and make sure the internal temperature of the meat never drops below 145°F(63°C). Serve it before it does. Just know that this wrapping technique will soften the bark and change the texture of the meat very slightly.
• Pull it. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. If your butt came bone-in, the blade should slide right out and have virtually no meat attached if it was cooked properly.
• Pull the pork butt apart with Claws, gloved hands, or forks. Discard big chunks of fat. If you wish, you can slice it or chop it like they do in North Carolina, but I think you lose less moisture by pulling it apart by hand since the meat separates into bundles of muscle fibers. Hence the name pulled pork. Try not to eat all the flavorful crusty bits when you are doing the pulling. Distribute them evenly throughout the meat instead. Make sure you save any flavorful drippings and pour them over the meat.

SMOKED BOSTON BUTT RECIPE

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

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.

FALL APART BOSTON BUTT PORK ROAST RECIPE

Steps:

• *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
• Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
• Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
• Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
• Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
• Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
• Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.