A classic smoked Boston pork butt recipe – you have to try this at least once if you call yourself a Pitmaster. And because “low and slow is the way to go”, this cook takes 16 hours minimum, and it’s worth every second!
What you will need
- 13 pound Boston butt
- bad byron’s butt rub
- meat injector (stainless steel recommended)
- ziploc bag
Easy Smoked Boston Pork Butt Recipe
Begin by injecting the marinade into the Boston butts. Inject every 2 inches. When you are done injecting, apply the rub. Make sure to cover every part of the butt. Place the butts in a ziploc bag and let it rest in the fridge for ~6 hours.
After 6 hours have passed, remove the meat from the ziploc bag, Place the meat on a smoker pre-heated to 225°F. Cooking will take anywhere from 15 to 18 hours, depending on the size of the butt you are smoking. Target internal temperature is 190°F.
When done, let the meat rest for a few minutes, then slice and enjoy the most tender pork butt you have ever had!
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