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Shoulder
Method
How to smoke a Boston Butt
THE PREP
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Wash butts and pat
dry with a paper towel.
No need to trim fat.
These two weigh about 8 lbs each.
Get your ingredients together for the cook.
You'll need a
RUB,
a Finishing SAUCE,
and CYM
sauce.
Also, you better
make some slaw and sweet tea.
You can pick a rub from the RUBS
page here.
You can pick an Eastern NC finishing sauce from the SAUCE
page here.
Here is the recipe for the CYM
sauce:
1 cup cheap yellow
mustard
1/2 cup beer
1/4 cup Texas Pete hot sauce
2 1/2 Tbsp brown sugar
1 splash Worcestershire sauce
1 tsp fresh ground black pepper
Mix well
Why cheap yellow
mustard?
You can read more about CYM
here.
"Paint"
the mustard sauce on both sides of the butts.
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Now sprinkle
liberally with Dry Rub all over both sides.
If one side of the butt has a layer of fat on it, leave this side up.
That will help keep the meat moist during the long cook.
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At this point you
can cover them with cling wrap and refrigerate.
It's OK to marinate as long as overnight, but this also works well done right
before cooking.
THE FIRE
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Start with a clean
firebox. This will help hold temperatures steady.
Fill the firebox with good lump charcoal. Mix a couple of hickory chunks
in.
I should have added a few more coals than I have in the picture.
Light the fire with starter cubes, electric starter, whatever - just no lighter
fluid.
THE GRILL
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Set your grill up
for indirect cooking. Here, I have an inverted plate setter
and a drip pan in place, with the grill on top.
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Using firebricks
and another grill, you can cook two butts at once.
THE COOK
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Lower the lid and
creep the temperature up to 220.
Hold it steady at 220 until the internal meat temp is 200.
This could take 8 to 24 hours depending on the size of the butt.
These 2 took about 18 hours to reach 200.
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THE PULL
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Using 2 forks,
pull the meat off the bone and pull apart into shreds.
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Add a little
Eastern NC BBQ sauce and you're in hog heaven!
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