Jimmys Smoked Boston Butt Recipes

SMOKED BOSTON BUTT RECIPE

Steps:

• Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture.
• Apply mustard to the outside of Boston Butt and coat all sides with Hot BBQ Rub.
• Prepare Drum smoker or other bbq grill for indirect smoking at 275⁰.
• Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals.
• Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar and Water in a spray bottle and spritz butt every hour during smoking process.
• Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
• Continue to cook Boston Butt until internal temperature of 198⁰ is reached.
• Unwrap Boston Butt and transfer to wire rack. Glaze* outside of butt and return to smoker for 15 minutes.
• Rest Boston Butt for 20 minutes before pulling. Use hands and shred Boston Butt into bite size strands, remove any fat, and serve immediately or store in zip lock bag for 3-4 days in refrigerator.

SMOKED BOSTON PORK BUTT

Steps:

• Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
• Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.