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Boston Butt. My favorite pork to smoke. They
come 2 in a package at about 18 lbs. I always smoke both of them
and give one away.
I sometimes throw on some Rosemary. It smells SO good when it gets
hot in the smoker.
Smoke them fat cap down for the best Bark!!!!!
Oiled down and rubbed. I add a little beer in
the pans for flavor and moisture. Smoke them at 225-250.
I am using mostly Oak, but do use Cherry and Apple on occasion. I
use Lump charcoal for heat.
Remember, it doesn't matter how long you smoke them, it's all about the
internal temp of the meat!!!!!
 They have been on the smoker for about 5 hours. Although I
usually put my meats in aluminum
pans, I just put these on the grates. This time I put the pans under the
meat. When I do put the meat in pans, I don't have to clean the grease out
of my smoker and they catch all of that
wonderful juice from the fat rendering.
If you start getting too much juice in the pans, take some out!!!!!!
I cover them with foil at about 150 degrees.
Note: Sometimes the meat will get to
about 165-170 and just seem to hold there. It just happens. It will
start going up again, but may hold there for a couple of hours.
I take the foil off at 185 degrees so I can get
that Bark nice and crispy!!!!!
This is at about 10-12 hours.
See how that fat cap has split and cracked? That's what it does.
If you want to finish them off faster you can crank the temp
to 300. I cook them until
195 degrees. Pull them off and keep them covered with the foil and
let them rest about an hour to cool enough to pull.
At 200 degrees, you can just grab the large bone with your
fingers and it will pull out clean without using any force.
Get to an internal temp of 195-200. They will be ready to be pulled.
This Bad Boy is pulled and ready to go!!!!!
This is a Memphis Style Pulled Pork Sandwich.
Shredded cabbage, Cole Slaw Dressing and a dash of red or green hot
sauce to make the slaw. Add a little of your favorite BBQ Sauce
and you're there!!! |
