Thursday, September 1, 2011
Apple-wood Smoked Boston Butt
Prep process: 8 lb Bone-In Boston Butt
I started the prep process by spraying the Butt with a mixture of Apple Cider Vinegar & Black Label Jack Daniels (1/2 cup of each in my spray bottle). I keep it wet for 60-90 minutes, spraying frequently.
The Dry Rub Mixture:
I like to try different dry rubs and this rub was different from all my previous. Mix all the ingredients, below, in a mixing bowl. You can put a light coat of Yellow Mustard all over the Butt to help hold the dry rub or not, your choice. Apply the dry rub all over the Butt.
2 Tbsp Coarse Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Cumin
1 Tbsp Smoked Paprika
2 tsp Chipolte Chile Pepper
1 tsp Cayenne Pepper (2 if you prefer a little more bite)
After the dry rub has been applied, I let the Butt sit at room temp for a couple hours. After that time, I wrap it with Saran Wrap and then Aluminum Foil and place in refrigerator overnight.
Next, I remove the Butt from the fridge and let it sit at room temp for at least 2 hours before I put it on the smoker. You don't want the meat to be cold when it goes on the cooker. The final piece of the dry rub is now layering on 1 Cup of brown sugar (light or dark) all over the Butt just before you place it on/in the smoker.
I cooked this piece for 9 hours over indirect heat and kept my smoker at 250 degrees (225 - 275 will be fine). I used a few large pieces of Applewood during the cooking process as it give pork a nice flavor. Lastly, I continue to use my Apple Cider Vinegar & Jack Daniels spray, about every 90 mins, to keep the Butt moist. I cooked this Butt to 180 - 185 degrees internal temp and it pulled apart, with a fork, very nicely. I do let the meat rest for 30 minutes before I pull it apart. It was so good that most people didn't want BBQ sauce on theirs, your call.
Cheers and bon appétit...