Jimmys Smoked Boston Butt Recipes

JIMMY'S SMOKED BOSTON BUTT

Steps:

• 1. PORK RUB: Combine all spice ingredients; rub on pork. Wrap pork in plastic wrap and refrigerate overnight. NOTE: this makes more rub than what's needed for this pork butt. Store in air tight container for furture use. I always have a container full and ready.
• 2. Prepare smoker with charcoal and add soaked hickory chips (or your favorite soaked wood chips) to top of hot coals. Heat should be about 250 degrees. You will cook/smoke 60 to 90 minutes per lb or until internal heat reaches 190 degrees on themometer. Add charcoal as needed to maintain steady heat.
• 3. Every hour or hour and 1/2, open smoker and turn meat to ensure even cooking. Mop your roast with combination of beer and butter to keep it moist. NOTE: If you don't care to use beer, you could substitute with apple juice. Once done, remove from smoker, wrap in foil and allow it to rest about 1 hour.

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.

SMOKED BOSTON BUTT

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.

SMOKED BOSTON BUTT WITH CAROLINA VINEGAR SAUCE

Steps:

• Smoked Boston Butt:.
• Soak mesquite wood chips in water for at least 30 minutes.
• Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
• In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
• Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
• Carolina Vinegar Sauce.
• In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.