![]() ![]() This is so that the meat is protected from direct exposure to the heat, helping to slowly come to temperature and stay moist. Just like with brisket, we want the side with the thickest layer of fat facing the heat source. Transfer the pork butt to your smoker racks. Any more than one chunk can risk overpowering the flavor of the pork. If you decide to do the same, make sure you don’t go overboard with the hickory. This includes apple, maple, and pecan.įor this recipe I’m using apple wood, and adding a single chunk of hickory to add a touch more smoke to the flavor. The best woods for smoking pork with tend to be sweet and fruity notes. Be sure to allow yourself long enough to hit that mark. If you’re cooking with charcoal, you might need a bit of time to hone in on that temperature. If you have a pellet, propane, or electric smoker then it should be fairly straightforward to reach your cooking temperature. If you overshoot this a bit, don’t worry. Heat up your smoker, aiming for a cooking temperature of 225☏ (107☌). Don’t go overboard, and make sure that you can still see the meat through the rub and binding agent.Īfter the yellow mustard and BBQ rub, we’re good to go. Check it out here.Īpply the rub evenly all over the pork butt. It has a great balance of sweet, spice, and smoke, and goes great with smoked pork cuts. I’m using my go-to pork dry rub recipe, but you can also use a store-bought option like the Killer Hogs. Once the binding agent is in place, apply the BBQ rub. I like yellow mustard because it’s a great binder, and adds a slight smoky sweetness to the meat as it smokes. Anything that can help bind our BBQ rub to the meat without overpowering it. In this recipe I’ve used yellow mustard, but you can also use olive oil, apple juice, or apple cider vinegar. Use some paper towels to pat it down to remove any excess moisture.Īpply your binding agent over the entire surface of the pork butt. Simply remove the butt from its packaging and place in a cooking pan or tray. ![]() You can find the money muscle on the opposite end to the bone, sitting high up in the shoulder joint. Many pitmasters prefer to remove it and cook it separately to their Boston Butt. This is a strip of muscle that a distinctly tender, melt-in-your-mouth flavor unlike the rest of the pork cut. Look out for the pork butt’s ‘money muscle’. Unlike a cut like beef brisket, you shouldn’t need to do any trimming. One of the best things about pork butt is how simple it is. These are often the best assurance that you are buying quality, ethically sourced meat ( source). Keep a look out for anything that’s labelled as Certified Humane, USDA Organic, or Animal Welfare Approved. While this can be a daunting prospect, some keywords that often accompany the packaging on humane pork include natural, grass-fed, and organic. One of the best ways to make sure that your pork is good quality is to only buy meat that’s reared humanely. This will slow render as you cook the pork, which will infuse the meat with moisture and flavor. MarblingĪ good level of fat marbling running through the meat is important. Here are a couple of things to look out for. If you’re going to spend 8 hours slow smoking meat, then you should also take the extra time to make sure you’re choosing the best cut of pork possible. How to Choose the Best Pork Butt for Smoking If you don’t have foil then butcher paper will also do. We will need to wrap the pork butt during smoking (more on this later). Digital is best, and one with a meat probe built-in.Īluminum foil. The best way to gauge this is to use a good smoker thermometer. Like with most smoking meats, pork butt isn’t cooked until the internal temperature is just right. There are some key differences between pork butt and pork shoulder, so make sure that you don’t buy a pure shoulder cut.Ī smoker thermometer. Terminology can get a little confusing here, but ‘Boston Butt’ is just another name for pork butt, which in itself is just a cut taken from the top part of the shoulder. This includes electric and propane.Ī 10lb Boston butt. For the best results, I always rely on my offset or pellet smoker, but any kind of smoker will do. This makes it a great meat for smoking beginners, but is also a great option if you just want to chuck a cut of meat on the smoker and let the heat do its thing. It’s rich in fat content, which makes it less vulnerable to temperature fluctuations than other cuts of meat. There aren’t many types of smoking meat that are more simple than pork butt. Today we’re doing away with brines and marinades, and just keeping it simple. What Wood Is Best for Smoking Pork Butt?.How to Choose the Best Pork Butt for Smoking. ![]()
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