Boston Butt ala smoked
Written By: Lance
Pork is good. Smoked pork is better. I threw ok a 9 on pork shoulder butt last weekend, and it turned out awesome. Bark was thick, peppery, spicy. Meat was tender and flavorful.
I started around 6:30am Saturday and removed it at 8:30pm. I have to say that this time it was much easier for me.
I prepped everything I could the night before. I filled the charcoal chamber with Kingsford coals, cherry, oak, and a little hickory. I wrapped the water pan in foil, made sure I had some newspaper handy and filled the chimney with it and about 20 coals. The butt was cleaned, rubbed, and wrapped up ready to go.
I went out at 6:30a and lit the chimney and put that over the unlit coals. LINK MINION METHOD HERE. This time I put the meat on as soon as I reassembled the smoker. Once it reached 200 deg, I closed the vents to 25% and it slowly climbed to around 235 deg where it sat for quite a while. It was pretty smooth sailing afterward. The WSMs temp stayed rock solid throughout the 14 hour cook.
After 6 hours I basted with a vinegar. Sop and did again at 10 hours. Each time I turned it so that I could get the sop all over tv meat.
After the cook, I foiled the meat and let it set about an hour in the oven (not on). Once it had time to let the juices soak back in I pulled it with my hands. Best pulled pork I’ve had in a long time.
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November 01 2008 12:00 pm | Food |