Jimmys Smoked Boston Butt Recipes

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SMOKED BOSTON BUTT RECIPE



Smoked Boston Butt Recipe image

Provided by HowToBBQRight

Number Of Ingredients 5

8-10lb Boston Butt Pork Roast
2oz Yellow Mustard
4oz Killer Hogs The Hot Rub
8oz Red Wine Vinegar
8oz Water

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.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)



Slow-Smoked Pulled Pork (Boston Butt) image

This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!

Provided by webbbilly

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h5m

Yield 6

Number Of Ingredients 16

5 tablespoons dark brown sugar
4 ½ teaspoons garlic powder
4 ½ teaspoons onion powder
4 teaspoons paprika
4 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
3 ½ pounds bone-in Boston butt roast
½ cup spicy brown mustard
1 cup pickle juice
¾ cup olive oil
charcoal
8 pounds fruit wood chunks for smoking
2 cups pilsner-style beer (such as Budweiser®)
4 ¼ cups water, or as needed

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.

Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g

SMOKED BOSTON BUTT



Smoked Boston Butt image

Not liking the ways the locals smoke Boston Butts I came up with my own rub and type of wood that I smoke my butts with.

Provided by Marsha Gardner @mrdick1950

Categories     Pork

Number Of Ingredients 11

BUTT RUB
4 teaspoon(s) kosher salt
4 teaspoon(s) granulated garlic with parsley
4 teaspoon(s) onion powder
4 tablespoon(s) paprika, sweet mild
2 teaspoon(s) cumin
3 teaspoon(s) freshly ground black pepper
1 teaspoon(s) cayenne pepper, more if you like a kick in your butt
5 tablespoon(s) brown sugar if you like a little sweet in your butt
5-10 pound(s) boston butt
- spray bottle of apple juice, optional

Steps:

  • Trim excess fat from top of butt and score fat cap on bottom of butt. Rub the butt liberally on all sides for maximum bark. Smoke at 225-250 with a mix of pecan and fruit wood for at least 5 hours. If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly. Spray every hour for first 3 hours with apple juice and sprinkle more rub. Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10 pound butt this usually takes me 10 - 12 hours. Let rest for an hour before pulling.
  • HINTS: Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast. The meat is done when the internal temperature is above 190-degrees. The lower you keep the temperature, the more moist the meat will be. You may consider cooking 2-3 smoked Boston Butts as your whole neighborhood will be stopping by to check what is cooking because of smells that will have tempted them all day long.
  • After pulling the pork I coat mine with my Aunt Masa's Soul Sauce and then serve with more sauce on the side.

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