When internal temperature reaches 200°F, move it to an empty cooler and let it rest for another 2 hours. The best part of the butt is called a money muscle. You can slice your smoked pork butt into thick and tender slices or make pulled pork for sandwiches. Your meat will pull off in long, thin shreds. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. And as that fat melts, it bastes the meat with The best way to determine when your smoked pork butt is done is to use a meat thermometer to check the internal temperature. Paula Deen Magazine https://www.pauladeenmagazine.com/. Not all woods are created equal though. Classic Cuban Pulled Pork Sandwich Recipe, Juiciest Smoked Pork Butt For Pulled Pork, Pulled Pork Nachos Recipe (Redneck Nachos), Smoked Boston Butt Recipe (Smoked Pork Butt). Pat dry the meat with paper towels, and apply the dry rub all over the sides. On the next day, start 9 to 10 hours before you plan to eat. Is there anything more fun that using one of those giant meat syringes to dose your barbecue with shots of flavor? Preheat the smoker and set to 225 degrees F. Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer. Per pound of uncooked roast, a low temperature of 250 degrees will take up to two hours. This adds a little extra crunch to the outside. Repeat the process until you have pulled the entire Boston butt. If you like a spicier or sweeter rub, adjust it as you like. Put your Boston butt into an aluminum pan prior to injecting. Combine the pork rub ingredients. Boston butt includes the bone of the shoulder blade. Don’t make that a reason to skip the step though! You can use your probe for smoking any type of meat. A Boston butt is tough with a lot of collagen and fat. Continue cooking your meat on your smoker. uring this time, the tough connective tissue of your pork will soften resulting in mouth-watering, tender and juicy meat. Often, boston butt includes the bone of the shoulder blade. And after it's done, a resting period will make the butt more juicy and easier to shred. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Smoked Beef Brisket Recipe (The 9 Hour Veritcal Brisket Cook), Wagyu Grilled Beef Ribs (Sweet Kalbi Style Sauce). This layer is called the “fat cap.” Score the fat cap using perpendicular diagonal lines, creating a checkerboard along the bottom. Pat away any excess moisture with paper towels. Excess fat should be trimmed away. After cooking, rest your butt for an hour before slicing or shredding.

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