- 1 whole Boston butt or pork shoulder
- 1 recipe butt rubb
| - unpack and rinse the butt
- trim any loose fat or silverskin
- pat it dry
- apply a generous amount of the rub-- using a mustard slather if you like
- wrap the rubbed butt tight in plastic wrap and aluminum foil or place it in a container to catch the juices
- place in the refrigerator until ready to cook
- pre-heat the cooker to around 225 to 250
- place the butt in the middle of the grate and insert the probe into the thickest part making sure the tip is at least an inch away from any bone
- cook until the internal temperature reaches 170 degrees
- lay 2 layers of heavy duty aluminum foil shiny side up on a work surface
- place the butt in the middle and seal each layer up tight to hold in the moisture
- place it back on the cooker with the probe re-insterted and cook until it reaches 195 internal temperature
- If time is a concern the cooker temperature can be increased up to 325 degrees at this point
- remove it from the cooker and let it rest for at least 20 minutes or in a cooler with dry towels for a few hours
- pull or shred the pork into strips or chunks
- serve with your favorite sauce on top or on the side
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