I like Big Butts and I Can Not Lie
I have a great smoke planned for tomorrow, bone-in Boston Butt for Pulled Pork and Chuckies for Burnt Ends.
Publix has Butts, Chucks and Pork Tenderloins on sale and it was too good to pass up.
So here I am with a beautifully marbled 9.5# bone-in Boston Butt :36: and a couple of thick Chucks :a37: ... Time to Smoke some Meat!
Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
.25C Onion powder
2T Garlic powder
Wash and pat dry
You can either apply rub straight onto the meat or use something to help it adhere.
Common choices are water, oil or mustard.
I like mustard.
Then generously apply rub.
You can either wrap and refrigerate or take it directly to the grill.
I wrap in plastic and refrigerate over night.
Then I apply another generous layer of rub... I like a thick bark.
And into a 225'-240' smoker over your favorite wood, I'll be using Hickory tomorrow.
Let it cook till the temp approaches 190', then start testing it for tenderness.
We are looking for 'Probe or Butter Tender, this is where a probe penetrates with very little to no effort.
At this point almost all of the fats/collagens have been transformed into succulent tenderness and amazing flavor.
Remove and let rest for at least an hour, then pull/slice and serve.
You may want to add a finishing or traditional BBQ sauce at this point, or as I prefer, on the side.
Lots More Pics to Come
I have a great smoke planned for tomorrow, bone-in Boston Butt for Pulled Pork and Chuckies for Burnt Ends.
Publix has Butts, Chucks and Pork Tenderloins on sale and it was too good to pass up.
So here I am with a beautifully marbled 9.5# bone-in Boston Butt :36: and a couple of thick Chucks :a37: ... Time to Smoke some Meat!
Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
.25C Onion powder
2T Garlic powder
Wash and pat dry
You can either apply rub straight onto the meat or use something to help it adhere.
Common choices are water, oil or mustard.
I like mustard.
Then generously apply rub.
You can either wrap and refrigerate or take it directly to the grill.
I wrap in plastic and refrigerate over night.
Then I apply another generous layer of rub... I like a thick bark.
And into a 225'-240' smoker over your favorite wood, I'll be using Hickory tomorrow.
Let it cook till the temp approaches 190', then start testing it for tenderness.
We are looking for 'Probe or Butter Tender, this is where a probe penetrates with very little to no effort.
At this point almost all of the fats/collagens have been transformed into succulent tenderness and amazing flavor.
Remove and let rest for at least an hour, then pull/slice and serve.
You may want to add a finishing or traditional BBQ sauce at this point, or as I prefer, on the side.
Lots More Pics to Come
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