Planning a Boston Butt BBQ? Is my butt too large? How large of a butt do you desire?
Making perfectly smoked Boston butt for pulled pork sandwiches? I’m trying to up my ante and impress my family with my BBQ art, so for this season, I chose to begin the BBQ season by smoking a Boston Butt and making pulled pork sandwiches. The day finally came where it was warm enough to break out the Charcoal grill and so I announced to my family that we were going to be smoking a Boston butt on Saturday.
The term Boston Butt became common because around the Revolutionary War period that cut of meat has been cut and packaged into casks or barrels (called butts) for storage and shipment around the town of you guessed it Boston. This was the genesis of the term Boston Butt. My children didn’t seem impressed with all the knowledge that I just imparted, but I promised that they want the end result when they were dining on a BBQ delicacy of Smoked Boston Butt.
Rub: 2 tablespoons brown sugar 1 tablespoon hot paprika 1 tablespoon kosher salt 2 teaspoons garlic powder 1 teaspoon ground cumin 1 tsp dried oregano 1 teaspoon ground black pepper 1 4-pound pork butt or shoulder Wet Mop: 1 cup apple juice 1 cup cider vinegar 3 tablespoons yellow mustard 1 teaspoon red pepper flakes Oil, for oiling the grill 8 potato roll buns.
Better to have too much than not enough, but what are the guidelines of how much you need You can plan on the butt shrinking somewhere around 30 percent as you cook it.
(I’d be rich if I could work out how to shrink real butts by 30% in a day). In addition to that, it depends on how many people you are feeding and the number of adults vs kids. The teenagers are kind of a wildcard. A number of them are in the middle of a growth spurt and will love it and will eat three times more than adults.
Preheat your charcoal grill planning for a cook. Use a steam pan in addition to you will want to incorporate wood chips into your briquettes. Place 80 charcoal briquettes in almost a complete circle around the edges of your Kettleman grill, if using a Kettleman grill.
Heat about 15 briquettes in a chimney starter and pour onto one end of the coal circle. Place the half-sized steam fill it half full with water, apple juice or other liquid of your choice and pan at the center of the circle. Place the grate on the grill, close the lid with the vents open, and let to come to 275 degrees Fahrenheit.
Shoulder 205F Ingredients:7 lb bone-in pork butt Dry rub Prep time: 30 minutes Cook time: 9 hours Servings: 6 Smoking a whole pork shoulder to make pulled pork may seem intimidating, but its the simplest of the BBQ Big Three (brisket, ribs and pulled pork) to learn and is a great way to hone your smoking skills.
If you’re working with a kettle-type grill, use an indirect technique like the snake method to prepare your grill. For backyard smokers, set it up to get an eight-hour smoke. Kingsford Long Burning, with formula that is low ash and its longer burning time, is an ideal fuel for either type of grill.
With either method, soak a few handfuls of Kingsford Wood Chips (Hickory is especially good) for about thirty minutes in warm water before placing on top of the coals. Start with a pork shoulder in the seven-to-eight-pound variety. Leave a 1/8-inch-thick layer of fat to keep the meat moist, although trim off the excess fat cap.
Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a continuous 225F to 250F, using the vents to regulate the temperature. You’ll need to purchase a grill thermometer, if your doesn’t have a temperature gauge. Check the temperature of the grill each hour.
For pork that is pulled, the temperature is 205F. The internal temperature that is high enables collagen to break down, which makes the meat very tender. Keep in mind that the pork shoulder will continue to cook by 10 degrees after its been removed from the grill. When sure its done, remove from the grill using barbecue gloves, cradling the meat from falling apart in your hands to prevent it.
After let it rest to allow the juices to settle back into the meat. Remove cooked fat. There are numerous methods of serving pork shoulder. The most common way is to pull on it apart, using two forks to pull and separate the strands of meat.
In any event, make sure to combine the meat that is outer that is crusted with the inner meat that the textures and flavors are distributed evenly.
Pulling pork can be a bit of a time-consuming process. It was loaded with fat, gristle and bone when we started with this pork butt. A lot of the fat has turned to a liquid and the tissues broken down, but there are still a few things in here that we don’t want to eat. Not like grilling a steak where the only thing you don’t eat is the bone…if it’s not boneless.
Keep the pork hot as possible when it’s shredded. Use a good pair of insulated food gloves. Begin with tearing the meat into smaller and smaller chunks, dividing it up, and taking away the bone and undesirable pieces. A pair of meat claws or forks can be helpful with this task.
As the meat is being shredded move the final pieces to a large pot over low heat to keep it warm or a cooker. If desired, you can add a pulled pork barbecue sauce. It might help if the meat has gotten a little dry, although adding sauce is not necessary.