UGMuscle

My Sunday food porn, Smoked Boston Butt

Saturday’s are for college football, Sunday’s are for smoking fine meats, such as ribs, wings, brisket, pork shoulder or butt… this little beauty here is an 11 lb bone in Boston butt, I trimmed about 2 lbs of fat off. Boston butts are similar to briskets, you don’t want the fat too thick, then it won’t render, but you don’t want to get rid of it all either. After it’s trimmed I inject it with equal parts apple juice, Worcestershire and soy sauce… keep what ever you don’t use when your injecting. After that I rub down both sides, every inch of exposed meat with Deli Style mustard. This is a binder for the rub. Different meats get different binders. Then the rub is really basic, salt/garlic/pepper first, then a nice coating of McCormicks applewood bbq rub, nothing fancy. She went in the smoker at 8 am, and in about 2 more hours I’ll be pulling it apart. I smoke to 165, then wrap in tin foil to finish the rest off. Keep my smoker temp around 250 the whole time and I smoke butts in a combination of Cherry and Applewood. The cherry wood helps get the bark a nice red tint. Here are some before pictures, I’ll post after pictures later tonight or tomorrow.

This is my retirement plan, when I retire from being a pipe welder, I’m going to smoke BBQ…

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As you should brotha that looks amazing!

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My lips are juicy buddy

Definitely giving this a try, I love to bbq.

Looks awesome @JB_rD81! I shall add you to my Saturday college football invite list.

I forgot to add when I wrap in foil is when I use what’s left over of the injection… pour it in with the butt, then wrap nice and tight. Afterwards when you’re pulling it all apart, pour all the juices back into the shredded meat, it’ll soak everything up in about 15 seconds and be juicy as hell! No BBQ sauce needed, EVER. I didn’t take pics last night after it came off the smoker, the wife and I were both too hungry, I’ll get a few tonight of the shredded pork

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Oh my God im so jealous that I don’t get to eat that lol
It looks so good

Had me a pot of cheat chili this Sunday pretty lean but then added bacon. Turned out good but now back to good old chicken.

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Here is the finished product, I’ll be enjoying this for the rest of the week. Pulled pork sanniches, omelets, tacos, everything!

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