New Boston Butts Ideas....

Discussion in 'Pork' started by theelballew, Jul 11, 2016.

  1. theelballew

    theelballew Smoke Blower

    I just picked up two Boston Butts ($1.29/lbs @ Bi-lo) just to have on hand in case I want to do one any time soon.

    I was wanting to try something new and wanted to pick the brain trust for a unique idea.  Please help me out.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Try injecting one with Creole butter.

    I just did one & boy was it good!

    Al
     
  3. theelballew

    theelballew Smoke Blower

    Did you use the normal rub? 
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes use your favorite pork rub, & inject with the Creole butter.

    I used the whole 16 oz jar & injected it every inch or so.

    Al
     
  6. theelballew

    theelballew Smoke Blower

    Excellent.  I will try that......maybe mix up a batch of my jambalaya to go along with it as a side.
     
  7. jirod

    jirod Smoke Blower

    Pulled "ham".  Cure it like you would a ham (pop's method is always delicious), then smoke it like pulled pork.  Love that stuff.  Might have to do one now myself.
     
  8. Looks like you and your family wear the right clothing.

    Go Heels
     
    theelballew likes this.
  9. joe black

    joe black Master of the Pit OTBS Member

    For a really simple change, take it off at 185* and slice it about 1/2-3/4" and make an au jus. It's a wonderful meal. Somewhat like a pork prime rib.
     
  10. theelballew

    theelballew Smoke Blower

    I can't do Indian food.....I was in Bangalore for about 3 months back in 2013.....I got extremely sick and ever since then even the smell of Indian makes me queezy.
     
  11. theelballew

    theelballew Smoke Blower

    Would you brine your butt prior to rubbing down and injecting?  Would that be overkill to do all three?
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No it wouldn't be overkill.

    I like to brine it for a couple of days, then rub & inject it & let it sit overnight.

    Al
     
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  13. schlotz

    schlotz Meat Mopper

    I usually brine mine for 15 hrs +/- in a large zip lock with 2 quarts water, 1 cup pickling salt, 8 oz dark molasses.  Remove, pat dry, rub then smoke.

    The brine IMO eliminates the need for injecting.
     
  14. theelballew

    theelballew Smoke Blower

    wpnsexpert78 likes this.

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