Boston Butt Step by Step

The only thing that sucked about today was that I was on call and could not enjoy some good beer while doing this. However, 4.5 hours smelling hickory smoke ain't a bad way to spend a day. Some of you know that I have smoked BB before with little as far as seasoning. That all changed today, as I tried a "Kansas City Sweet Rub". It is GLORIOUS!!!!

http://i65.photobucket.com/albums/h2...709_093706.jpg

1/2 Cup Brown Sugar
1/4 Cup Paprika
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Salt
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tsp Cayenne Pepper ground

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What it looks like mixed. I used a fork as the brown sugar is going to want to clump on you. Make sure you get it all incorporated together. This mixture is neither sweet nor spicy when mixed properly, it is GLORIOUS.;)

http://i65.photobucket.com/albums/h2...709_094708.jpg

Boston Butt courtesy of Publix:
http://i65.photobucket.com/albums/h2...709_093730.jpg

Get yourself some plain old yellow mustard and squirt it on, just enough to paint the whole butt.
http://i65.photobucket.com/albums/h2...709_095350.jpg

Why you ask? Makes the rub stick to the butt, GLORIOUS!
http://i65.photobucket.com/albums/h2...709_095849.jpg

To the smoker, one large piece of hickory and some chunks of mesquite not too much at once:
http://i65.photobucket.com/albums/h2...709_112033.jpg

Where I like to be. Just stay north of 250, but south of 300 degrees if you can:
http://i65.photobucket.com/albums/h2...709_103144.jpg

Remember to put a drip pan with water below the meat as you see here. This is a dry heat so the water below is a good thing:
http://i65.photobucket.com/albums/h2...709_100533.jpg

And we are off to the slow race:
http://i65.photobucket.com/albums/h2...709_101509.jpg

One hour:
http://i65.photobucket.com/albums/h2...709_112018.jpg

Two hours:
http://i65.photobucket.com/albums/h2...709_122316.jpg

http://i65.photobucket.com/albums/h2...709_132425.jpg

http://i65.photobucket.com/albums/h2...709_143319.jpg

4.5 hours later:

http://i65.photobucket.com/albums/h2...709_150632.jpg

About 30 minutes worth of pulling:
http://i65.photobucket.com/albums/h2...709_152018.jpg


SLAP YO MAMMA GOOD!!!!

Forgot to add, the heat comes from the fire box to the right of the meat. I turn the meat at the halfway point. That was at about 2 hours today. Every piece of meat is different, I just go by looks.

Some linkback action:
Alabama's Outdoor Forum

Yeah. 12 hours of public safety goodness, and I had to get occasional pictures of that beauty throughout the day. No wonder I had an attitude by the end of the day.


We need to live closer.

Quote:

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Originally Posted by Pudge

We need to live closer.

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No kidding. When I'm call on days like today I need a DD.

Quote:

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Originally Posted by Five-0

No kidding. When I'm call on days like today I need a DD.

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Designated drinker?

Because I'd be glad to put down several beers while standing over that. All about taking one for the team.

I got your sides (collards, corn bread, my beans, spicy slaw) and dessert (pies and sweet potato ice cream)

EDIT: We have that cut of pork on sale right now for $1.79/lb.. I will bring the midwest pork and the sides.

I can bring fresh corn on the cob. Wifey just fed me 5 ears of the indigestible sweetness.


Tapatalk requires no training for things like spelling, accuracy, clarity, cohesiveness or manners.

That looks awesome, Five-0!!

Ah. "That" Boston butt. I thought....well ...nevemind.

Food porn. Damn that looks good!!