Makes: 20 Servings
Pork butts or Boston butts are extremely affordable cuts of meat that make the PERFECT pulled pork.
Always inject pork butts. This helps get moisture and flavor on the inside of the meat that Dry Rub alone cannot accomplish. You can get a cheap injector at the grocery store and it will get the job done.
Combine the first 6 ingredients. This injection is enough to use for two 8-10lb Boston butts.
Place the meat in an aluminum pan and begin injecting. Insert the injection needle into the meat and press down on the plunger. Don't pull the needle all of the way out of the injection site. Instead, go in at a different angle and inject again.
Once you get the butts injected, place them in a large zip-lock bag, pour any injection that seeped out over the butt, and place in a refrigerator or on ice. You want the butt to marinate for at least 4 hours. (Overnight is preferred).
Take the butt out of the zip-lock bag and place on a working surface. Drain it completely and pat dry with paper towel and let it come up to room temp for about 30 - 45 minutes.
Then, coat the butt with a couple of tablespoons of plain ole yellow mustard. This will create a means for the rub to stick to the meat. Then liberally sprinkle the dry rub over the meat and gently massage it into the meat.
Proper Smoke Technique
I cook butts at 225 degrees and use seasoned Cherry Wood or Hickory chunks for the smoke.
The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork.
Once you have your butt on the smoker, its time to make your mop. The mop consists of a mixture of the vegetable oil, cider vinegar, water, dry rub, Worcestershire sauce, and soy sauce. Whisk all of these ingredients together. I use very hot water to dissolve the dry rub.
Mop this baste on the butts after 2 hours of smoking. Then mop again after every 2 hours.
After 6 hours of smoke and basting, check the internal temperature. It should be around 165 degrees. At this point you have enough smoke now its time to get them tender. Wrap the butt up tight in the aluminum foil and place it back on the smoker.
Typically, it will hit a plateau or stall at about 175 and will sit there for what feels like an eternity. It is important to keep a constant pit temperature during this process. Don't open the smoker door and don't unwrap the butt - not for any reason - no exceptions! This is the method will produce the best BBQ you've ever cooked and it is what wins contest.
Once the butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker.
Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the butt, re-rap it in aluminum foil and place it in a dry cooler for resting. It will keep hot for up to 4 hours.