Smoked Boston Pork Butt
Ingredients
3 Boston pork butt (13 pounds worth)
Cajun Creole butter
Injector
Marinade
BBQ Galore
Mr. Henry's pecan rub
Bad Breyer's butt rub
Preparation
Put your marinade into your injector and inject the marinade into the Boston pork butt six times.
Sprinkle your pecan rub over your 3 Boston pork butt. Then take your Bad Breyer's butt rub and sprinkle it on top of the pecan rub.
Put your pork butt into zip lock bags and let them rest for 6 hours.
Preheat your Bradley smoker for 225ºF (107°C) and smoke for 16 hours or until internal temperature reaches 190ºF (88°C).
Remove your pork butt from its ziplock bag and place it inside the smoker. Let it smoke for 17 more hours, once this time has passed the temperature of the pork butts should be 191ºF (88°C).
Remove your pork butt from the Bradley smoker. You should be able to see the bark on the pork butts.
Recipe by: GrillingNetwork™
Variety
Pack
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.
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