Smoked Boston Butt Recipes

Steps:

• Toast Corriander seeds for 3 minutes in an iron skillet over medium heat.
• Grind the seeds in a spice grinder or mortar and pestle.
• Add the rest of the spices and sugar and blend.
• Rinse the roast.
• cover lightly with mustard.
• sprinkle and rub the dry rub onto all sides.
• Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
• Cook at 250F to 300F indirectly over charcoal.
• When internal temperature reaches 170F, Wrap in two layers of heavy duty foil and return to the smoker.
• Remove the roast when internal temperature is 190F to 200F and drain the juices carefully into a container.
• Refrigerate the juices to remove fat.
• Rewrap the roast and let it rest for at least 30 minutes.
• After it cools a bit, use 2 forks or your hands to pull the pork into medium sized pieces. Discard fat as you come to it.
• Defat the juices and either add to the pulled pork or use in a sauce recipe.
• Use your favorite sauce and place or buns or serve directly with BBQ sides.

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.

Steps:

• For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
• For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use.
• Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further.
• Serve the pulled meat on the buns.

Steps:

• Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
• Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

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.

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.