Smokr's Boston Butt BBQ
Blue Ribbon Recipe
We used simple salt and pepper on this and it was delicious! Try it for your next cookout or tailgate.... and your team will be sure to win. The Test Kitchen
How to Make Smokr's Boston Butt BBQ
- Using a spray bottle with Apple Cider Vinegar, keep the butt/shoulder moist for 4 to 5 hours. I'll spray it about every 30 or 45 minutes.
- Next, I apply the dry rub. Mine will vary sometimes but I usually use a generous coat of coarse (or fine) black pepper and then kosher (or sea)salt.
- Next, I'll wrap the butt/shoulder in alum foil and place it in the refrigerator overnight.
- Take the butt/shoulder out of the refrigerator and let it stand at room temp for about 4 hours. I like it to be room temp before putting it on the cooker.
- I'll get the cooker to 215-225 degrees and then put the meat on the grill with the fat side up. I place a meat thermometer in the center of the meat, away from the bone, and let it cook. I usually allow 90-120 minutes per pound for cooking time. And, I'll cook it until the thermometer reads 175-180 degrees, internal meat temp.
- After it's through cooking, I'll form a tent with alum foil and cover until it cools enough to tear the meat apart for sandwiches. This usually takes about 30 minutes or so.
- Side Note: If you prefer, you can turn the butt/shoulder after 3 hours and put the fat side dwon (your choice). Cook it fat side down for 3 hours. And for the remaining hours of cooking, you can wrap the entire butt/shoulder in alum foil and cook to desired temp. I seldom turn mine as the rub has created a "shell" so to speak and it'll crack and fall away.