New Boston Butts Ideas....

[theelballew]

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]

Try injecting one with Creole butter.

I just did one & boy was it good!

Al

 

[theelballew]

Did you use the normal rub? 

 

[smokin monkey]

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

 

[SmokinAl]

 
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]

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

 

[jirod]

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.

 

[nchapelheel]

Looks like you and your family wear the right clothing.

Go Heels

 

[joe black]

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]

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]

 
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]

 
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]

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.

 

[wpnsexpert78]

Go Polynesian Style with pineapples. Check this out. 

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

 

[theelballew]

 
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.