http://i1298.photobucket.com/albums/...pssgvti9wa.jpg
Printable View
I'm sure it's going on the smoker but I'm not sure about the prep. Will be looking forward to responses from veteran cooks.
Yeah it will be on the smoker, just need to know what prep for a Boston Butt and how to cook it. This place has some awesome cooks and I am learning a lot from these guys.
John, this is one of many web sites about smoking meats. It might be helpful.
Smoking Meat - The Complete How to Smoke Meat Guide
John,
here is the one I use its pretty close to what G does !!
you will need a rub for your butt made up of:
- 4 teaspoons salt
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 tablespoons paprika
- 2 teaspoons cumin
- 3 teaspoons black pepper
- 1 teaspoon cayenne pepper - a little more if you like your butt with a little kickIf you want to have more of a sweet flavor to your butt, you can add to the rub mix
- 5 tablespoons of dark brown sugar
Adding brown sugar gives the meat a sweet taste, but will also cause the meat to turn a dark color as you cook it as the sugar caramelizes. Cooking without the brown sugar results in more of a salty flavor and the meat will be a deep red color. It is just a matter of taste and what you like.
Mix all these ingredients together as the rub for your smoked Boston Butt. This will store for weeks in an airtight container in your refrigerator.
Cooking Instructions
1- Apply a thin coat of mustard to the butt. You can use the cheap stuff or if you like it a little more tangy, use dijon mustard. The mustard provides some flavor, but also provides a base for the rub to stick to.
2- Generously rub your butt with the rub recipe above. If you plan ahead, you can wrap it up and let it sit overnight in the refrigerator to allow the spices to penetrate the meat.
3- If you prefer, inject your smoked Boston Butt with apple juice to add flavor and to keep it moist as you cook
4- Heat your BBQ to 225F degrees and put your butt on the grill. Indirect heat works the best and add your favorite soaked wood chips to add the smoked flavor
5- Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast.
6- Every 2 1/2 hours, open it up and turn the roast to ensure even cooking. Mop your roast with combination of apple juice and olive oil to keep it moist
7- The meat is done when the internal temperature is above 190F degrees. The lower you keep the temperature, the more moist the meat will be.
how ever you decide to cook it I hope its comes out great !!!!
Brush down with Mustard....then apply rub....smoke at 250 degrees....turn over every two hours. Time...about a hour and half per pound or just cook until a internal temp of 190 When you turn it each time either lightly spray with Pam grilling spray or pour apple juice on it. Keep your water pan full...I use Mountain Dew instead of water....Sprite is good too
.I use Mountain Dew instead of water....Sprite is good too
That's interesting.
We use a soft drink of some kind when we cook a ham in the oven, makes a big difference.Quote:
Originally Posted by majflyboy
Yep....makes steam with sugar in itQuote:
Originally Posted by majflyboy
Will any soft drink do?