One of my favorite pieces of meat to do is Boston Butt and I have not had the opportunity yet to do one on my Rec Tec grill, so Saturday was the big day.
It with injected with an injection recipe from Big Bob Gibson's BBQ Book:
1 cup peach juice from a large can of fresh peaches
1/4 cup sugar
2 TBS Salt
1 TBS (heavy) of Low Sodium Worcestershire Sauce
Then rubbed with Jeff's Original Dry Rub, and put on the smoker @225 with Lumberjack Competition pellets. The butt was just over 10 lbs, largest one I have done yet, and the first time I have done an injection on a butt.
Here it is after the injection, you can just see some of the injection marinade in the bottom of the pan:
And this is what it looked like after being rubbed with Jeff's Rub
After an hour or so of smoke:
Now several hours in and starting to spray hourly with apple juice:
Done to an IT of 203 degrees and probes like soft butter, resting. Check out that awesome bark!
After resting for a half hour or so pulled. Nice smoke ring and very moist and extremely tender, bone fell right out.
Probably my best one yet thanks to the Rec Tec.
And here it is plated with fresh homemade coleslaw and homemade cornbread with corn and jalapeno.
We went simple with this and skipped the buns (new year and trying to watch the waistline). Sorry about the translucent plate, we should have used a different plate.
But it was really good!
Thanks for lookin'
John
It with injected with an injection recipe from Big Bob Gibson's BBQ Book:
1 cup peach juice from a large can of fresh peaches
1/4 cup sugar
2 TBS Salt
1 TBS (heavy) of Low Sodium Worcestershire Sauce
Then rubbed with Jeff's Original Dry Rub, and put on the smoker @225 with Lumberjack Competition pellets. The butt was just over 10 lbs, largest one I have done yet, and the first time I have done an injection on a butt.
Here it is after the injection, you can just see some of the injection marinade in the bottom of the pan:
And this is what it looked like after being rubbed with Jeff's Rub
After an hour or so of smoke:
Now several hours in and starting to spray hourly with apple juice:
Done to an IT of 203 degrees and probes like soft butter, resting. Check out that awesome bark!
After resting for a half hour or so pulled. Nice smoke ring and very moist and extremely tender, bone fell right out.
Probably my best one yet thanks to the Rec Tec.
And here it is plated with fresh homemade coleslaw and homemade cornbread with corn and jalapeno.
We went simple with this and skipped the buns (new year and trying to watch the waistline). Sorry about the translucent plate, we should have used a different plate.
But it was really good!
Thanks for lookin'
John
