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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?
We use diet coke in the oven with the ham but G may be on to something with the sugar thang.
My Grandpa always poured a Coke over ham before he baked one. He was one of the best cooks I ever knew
Think so Maj. Think it's the sugars that really help. Saw a guy on YouTube that injected his chicken breast's with Dr Pepper then marinated overnight in a ziplock with DP. Looked really good and moist when he finished.
Brine overnight with a gallon of water, 1 cup each of salt n brown sugar. Rinse and dry. Coat with Yellow mustard and your fav rub mixed with brown sugar. Smoke at 225 for 5 hours. Wrap in foil with a cup of apple juice added. Cook , checking the internal temp is 195. Wrap a couple more layer of foil around it, then a beach towel. Put in dry Cooley for a couple hours to rest. After pulling, add some of your spice rub and a 1/2 cup of cidar vinegar. Eat lol
Sure....just what ever suits youQuote:
Originally Posted by majflyboy
I marinate my steaks in coke over night in the refrigerator .....carbonated drink tenderizes....caramel flavoring in the coke adds flavor, and the sugar sweetens it.......throw it on the grill and cook
I would use your favorite rub and coat everything with it. I don't use a base I just make sure the meat is damp. Set the temp on your smoker to 225, use a remote temp and cook to 195-200 internal degrees. Keep the wood chips to it and it will smoke quite nicely. I usually only use water in the pan but I have used apple cider or juice. I have never had a complaint on how it comes out. The last one I cooked the meat stalled out at about 180 and I had to kick up the temp to 275 to get it finished and I still cooked it for 12 hours and it weighed about 5 lbs. As long as you cook it slow and low and keep moisture to it you can hardly go wrong.
If you want to, you can inject with creole butter injector. That and if you have a spot for a steam pan, you can add 1/2 beer and 1/2 apple juice to it for steaming while not in the foil. Use Apple or Cherry wood for smoking. NO Hickory but Pecan will do
The one I cooked Monday weighed 5 and a half pounds....I ran it 7 hrs. at 250 to get the internal temp to 190....it was perfect has nice and moist. I took it out and triple wrapped it in foil and let it continue cooking and resting as it cooled off which was another couple hrs.
You guys are about to ruin my diet! I've lost 45 lbs. Since Feb. Try 1 part soy 3 parts apple juice .
Brine. Cook. Eat...........
Not sure I can run this smoker that long, may not have enuff gas left so I will have to get some gas before I start. Will have the electric before long so this is not an issue.
theysaid but I would at least double the cayenne pepper. Nothing like a good kick in the butt.
Oh common Rees, there's yer problem. Charcoal/wood smoker is the only way to go.
It would go out on me while I was napping!!!!:biggrinQuote:
Originally Posted by yankee doodler
where is MY invite fer dinner
Should be ready middle of the afternoon tomorrow, gonna put it on first thing in the morning, come on down!!!Quote:
Originally Posted by Billbob
I can taste it over her in Arkansas already
You got it on yet ?
John , the so many minutes per pound can be tricky on a pork butt, the temp tends to stall at around 160 sometimes, make a 14 dollar investment and get a meat thermometer, I do like to wrap mine in foil for the last 2 hours or so, makes it much more tender, as far as everything else it's your preference on rubs, but bad Byron's is the bomb on butts and ribs
You got that rightQuote:
Originally Posted by GitDaGrease
Its been on for 4 1/2 hours and the temp is up to 150, looking for 190 degrees rite??
That's what they say on here.
Yes 190 internal meat temp Then take out and wrap good in foil and let it sit until it cools.....then pull it and enjoyQuote:
Originally Posted by Rees Guide
Man that wrap it up and let it sit stuff sux, having trouble now leaving it alone. As my grandmaw would say, I like to GRAZE!!!!:biggrinQuote:
Originally Posted by "G"
I know the feeling....good things come to those who wait thoughQuote:
Originally Posted by Rees Guide
Bout 195 then wrap n rest.
When ya take it off the smoker to rest, grab ya a taste bro. I know I can't help myself lol
It will take it about three hrs resting and cooling before its cool enough to hand pull.......just eat a Baloney sammich and chill awhile
I will most likely, just the way I was raised.:biggrinQuote:
Originally Posted by DonDon