Boston Butt - Smoked
First… the “Butt" is actually from the pig’s shoulder. It's sometimes called pork shoulder, more often called pork butt, but anyone in-the-know refers to it as "Boston Butt”. When you’re buying your meat, ask your local butcher for a Boston Butt and they’ll know what you’re talking about. If they don't… go to another butcher.
Now that you’re in-the-know…
Pork Prep:
Go to your local butcher and pick up a bone-in, Boston Butt of your desired size. Do yourself a favor and don’t pick up anything less than 5lb’s. It’s just not worth it.
Get that Butt home, unwrap it, and generously coat it with salt, pepper, brown sugar, paprika, granulated garlic, and granulated onion. Use roughly equal portions of each. Exact quantities will vary based on the size of the cut but don’t worry… you can’t possibly over-season such a massive hunk of meat.
Egg Prep:
Set up the Egg for indirect cooking at very low heat (approximately 225deg)
For increased smoke flavor, use a mix of solid wood chunks and charcoal.
Recommendation: Use a hardwood variety like hickory or oak. They burn slowly and will impart continuous and consistent flavor on the pork over the entire cook. Do not use mesquite. Mesquite wood delivers a distinct & potent flavor that is great for adding flavor during short cooks, but can be overpowering for long, slow cooks like this one.
Let the Egg warm up and then settle into the cooking temperature for 30-45min before adding the meat to the cook. During this time, the initial smoke should burn off from a dark, dirty grey cloud and become a clearer smoke with almost a faint blue tint. This cleaner smoke is more desirable for cooking. Also during this time, monitor the temperature to be sure that it is maintaining a consistent 225deg. A consistent cooking temp is key to the quality and tenderness of the final pork product.
Underneath the grilling grate, but resting on top of the ConvEGGtor, place a shallow aluminum pan (approx 2” deep). Fill the tray half-full with water and then add about 1 cup of apple-cider vinegar. The pan will help catch drippings from the meat and the liquid will create steam within the Egg that will help the grill maintain consistent temperature while also keeping the meat moist during the long cook.
Smoking:
Once the above is achieved, place that massive Butt on the grill and let it smoke... low & slow.
Smoking will take approximately 2hrs per pound.
Be sure to monitor the smoking temperature to maintain consistency throughout the cook.
For added flavor and tenderness, spray the Butt with a mixture of water and cider vinegar (50/50) every 2hrs during the cook.
For cooks longer than 10hrs, the majority of smoke flavor will be imparted within the first 6-8hrs. Aftert that point, the Butt can be wrapped (w/ foil or butcher paper) and returned to the Egg. Wrapping the meat will help keep the meat moist and slightly speed up the remainder of the cook.
The meat is ready when its reached an internal temperature of 200-205 degrees. When the meat has reached that temperature, remove it from the grill and let it stand for 45-60min. (Yes... everything is slow about this process!) Letting the meat stand helps the internal juices recirculate through the meat rather than pouring out the moment that it’s cut.
Finally, grab a couple of forks or claws and pull that Butt apart. The meat should easily fall apart.
Now add a bun (or not), add some slaw (or not), and add your favorite sauce (or try ours below).
You’re going to need some help eating all of that meat, so don’t eat too much of it before your friends come over! ENJOY!!
Get Saucy:
1/2 cup Ketchup
1/2 cup Water
2 Tbsp Molasses
2 Tbsp Worcestershire Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
1 tsp Hot sauce
1 Tbsp Light-Brown Sugar
T tsp Granulated Garlic
1/2 tsp salt
1/2 tsp black pepper
Add all ingredients to a small sauce pan. Heat to boiling then let simmer 10min.
Pour sauce into a glass container and refrigerate for 8hrs or overnight to allow the flavors to blend.