Thread: Boston Butt Experts Needed

I'll print the recipes when someone posts it.

G's the Boston butt man. Lol
I went back and added the word "Boston" to that.

Set temp at 250..... Brush down with mustard, Put your rub on....do not wrap. Turn butt over every 2 hrs. Lightly spray with PAM Grilling spay each time you turn it. Cook for approx. a hour and a half per pound or until you reach a internal temp of 190.....that's it....remove, wrap in foil and let rest and cool until it cools enough to hand pull it. I used apple wood chips....it was great

Originally Posted by "G"

Set temp at 250..... Brush down with mustard, Put your rub on....do not wrap. Turn butt over every 2 hrs. Lightly spray with PAM Grilling spray each time you turn it. Cook for approx. a hour and a half per pound or until you reach a internal temp of 190.....that's it....remove, wrap in foil and let rest and cool until it cools enough to hand pull it. I used apple wood chips....it was great

Thanks G!!

On the Masterbuilt electric you will get more smoke and a better smoke ring if you will use the wood chips dry just like they come out of the bag.

That's what I do now. Used to soak them when I first started trying to smoke on a regular grill.

This what I use to rub boston butts and also on ribs

Is this sweet, spicy, or what?