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New Boston Butts Ideas....

post #1 of 15
Thread Starter 

I just picked up two Boston Butts ($1.29/lbs @ Bi-lo) just to have on hand in case I want to do one any time soon.

 

I was wanting to try something new and wanted to pick the brain trust for a unique idea.  Please help me out.

post #2 of 15

Try injecting one with Creole butter.

 

I just did one & boy was it good!

 

Al

post #3 of 15
Thread Starter 

Did you use the normal rub? 

post #4 of 15
Have a look at this, I have done this a few times, but I love Indian food.

http://www.smokingmeatforums.com/t/174320/tandoori-pulled-pork
post #5 of 15
Quote:
Originally Posted by THeelBallew View Post
 

Did you use the normal rub? 

 

Yes use your favorite pork rub, & inject with the Creole butter.

I used the whole 16 oz jar & injected it every inch or so.

 

Al

post #6 of 15
Thread Starter 

Excellent.  I will try that......maybe mix up a batch of my jambalaya to go along with it as a side.

post #7 of 15

Pulled "ham".  Cure it like you would a ham (pop's method is always delicious), then smoke it like pulled pork.  Love that stuff.  Might have to do one now myself.

post #8 of 15

Looks like you and your family wear the right clothing.

Go Heels

post #9 of 15
For a really simple change, take it off at 185* and slice it about 1/2-3/4" and make an au jus. It's a wonderful meal. Somewhat like a pork prime rib.
post #10 of 15
Thread Starter 

I can't do Indian food.....I was in Bangalore for about 3 months back in 2013.....I got extremely sick and ever since then even the smell of Indian makes me queezy.

post #11 of 15
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

 

Yes use your favorite pork rub, & inject with the Creole butter.

I used the whole 16 oz jar & injected it every inch or so.

 

Al


Would you brine your butt prior to rubbing down and injecting?  Would that be overkill to do all three?

post #12 of 15
Quote:
Originally Posted by THeelBallew View Post
 


Would you brine your butt prior to rubbing down and injecting?  Would that be overkill to do all three?

 

No it wouldn't be overkill.

 

I like to brine it for a couple of days, then rub & inject it & let it sit overnight.

 

Al

post #13 of 15

I usually brine mine for 15 hrs +/- in a large zip lock with 2 quarts water, 1 cup pickling salt, 8 oz dark molasses.  Remove, pat dry, rub then smoke.

The brine IMO eliminates the need for injecting.

post #14 of 15

Go Polynesian Style with pineapples. Check this out. 

 

http://www.kingshawaiian.com/recipes/pineapple-char-siu-pulled-pork-sliders/

post #15 of 15
Thread Starter 
Quote:
Originally Posted by WpnsExpert78 View Post
 

Go Polynesian Style with pineapples. Check this out. 

 

http://www.kingshawaiian.com/recipes/pineapple-char-siu-pulled-pork-sliders/


Looks like I will be doing 2 butts now.....a cajun for me and a Hawaiian for my wife.

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