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New Boston Butts Ideas....

theelballew

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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.
 

SmokinAl

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Try injecting one with Creole butter.

I just did one & boy was it good!

Al
 

SmokinAl

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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
 

theelballew

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

jirod

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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.
 

joe black

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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.
 

theelballew

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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.
 

theelballew

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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?
 

SmokinAl

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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
 

schlotz

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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.
 

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