Smoked Butt
This is a recipe for smoking a pork shoulder, aka Boston Butt, what I like to call BBQ.
Ingredients
- 2 5 lb Boston Butts
- 3 tbsp mustard
- 3 tbsp molasses
- Batch of BBQ Rub
Instructions
- Prep butt by wiping down to remove loose bone and material
- Wipe butt with mustard and molasses
- Coat with BBQ Rub
- Refrigerate for an hour or two
- When you are ready, preheat smoker to 225°F
- Place butt in smoker with the fat cap facing up
- Smoke it until butt temperature reaches 201°F; usually more than 2 hours per lb
- Remove butt from smoker
- Wrap in tin foil and place in small cooler with warm towels or quilt
- Let rest for 1 or 2 hours
- Shred the pork and eat
