Boston shoulder roast, shoulder butt, shoulder blade roast. Most of us know it by its most common name, the Boston Butt. In this guide you will find tips on making a great smoked Boston butt, from choosing the meat to serving it.
Smoked Boston Butt Recipe (Smoked Pork Butt)
Choosing the meat:
In this guide we are using a bone-in Boston butt. There are many advantages to smoking bone-in meat, one of which is that it gives you an indication of when your meat is done cooking: when the meat starts falling off the bone it is time to get it off the smoker.
Get the meat out of any packaging it may come in. Make sure to wash it down, then dry it with some paper towels to avoid contamination.
Using a knife trim off any excess fat the meat has. Also trim down the fat cap on the bottom side of the meat, if it is not trimmed down already. The thickness of this fat cap is something you will hear many opinions about- experimenting with it is the best way to find out what you prefer. As a general rule you want it to be thick enough for the fat to give its flavor to the meat, but not too fat because it will not render properly in the smoker.
You can get quite creative with your rub. If you just want a basic rub, here’s the recipe shown in the video:
- Turbinado sugar
- Sea salt
- Chili pepper
- Red pepper
Get some yellow mustard and spread it all over the meat first, and when you apply the rub it will stick better. When you are done, wrap the meat in some saran wrap and leave in the fridge to set for about 6 hours before you move it onto the smoker.
Smoking the Boston Butt
Get your smoker up to temperature, around 225F. Keep in mind that pork butt takes a long time to cook, and at this temperature it will take at least 10 hours. If you want to cook it faster, you can raise the temperature of the smoker.
The internal temperature that we are looking for is ~194F. If you are smoking more than one butt, remember that no two butts are the same. Put the thermometer probe in the smallest one, which will also be the one that is done first.
Serving the Smoked Boston Butt
When the meat is done, pull it off the smoker. Wrap it in tin foil and let it rest for about an hour.
After one hour you can serve the meat in any way you want. If done properly, at this point you can just pull the bone out of the meat without any resistance. This is perfect for pulled pork, but can be used in any other way you want.
Juiciest Smoked Pork Butt For Pulled Pork This simple guide will show you how to make a smoked pork butt like a pro. The smoked pork butt can then be used in several other recipes that use pulled pork. It is extremely simple to execute, and although it takes some time, your patience will be rewarded.
Smoked Bone Marrow Recipe (Butter of the Gods) As any reputable chef will tell you, there is no part of an animal that cannot be cooked. This smoked bone marrow recipe will show you how to use beef bones to make “butter of the gods”.
Things you might need: