removing the bone
The outer part is called the bark
be careful it still hotOk I left you a with a tantalizing picture and it is from my new toy. Doug got a smoker last year and at our music jams he always had the most mouth watering meat. We got lucky and found a electric smoker at Waley world that was being discontinued and on sale. So I have been looking up on smoking meat and the first thing they said to cook in it was a Boston butt or pork shoulder to help season the smoker. This is our Boston butt and it just melted in your mouth. I really did not need any Bar BQ sauce but we do like Sweet Baby Rays. Now this did take a good bit of time so it has to be done on a weekend for me as it is a two day event.
Injection Sauce
1 cup apple sauce
2 teaspoons garlic powder
2 teaspoons onion powder
4 teaspoons Cajun seasonings (Zatarains) we like a lot so we used 4 Tablespoons
2 teaspoons powdered mustard.
Dry Rub
4 Tablespoons paprika
2 Tablespoons chili powder
2 Tablespoons cumin
2 Tablespoons sugar
2 Tablespoons black pepper
2 teaspoons salt
1 teaspoon red pepper
Mustard
apple juice
Boston Butts are a cheep piece of meat and are found on sell during the summer. This also makes a whole lot so if cooking for a crowd or like us to but up and have later as sandwiches. I think we got 4 baggies of 4 cups each that we were able to put up in the freezer not counting what we stuffed our self with first. When it is in the 100's like this week being able to pull out a pack and have is great.
Now that you have all the ingredients gathered lets get started.
Take the meat and inject it with the injection sauce.
when that is done take the mustard and rub all over and sprinkle half of dry rub (do not rub it in) on meat and place in foil or Saran wrap and place in refrigerator overnight.
Next morning take out and put other half of rub on meat do not rub in just sprinkle it on all over.
Let it set about 20 to 30 minutes.
Get the smoker ready
We used apple and hickory wood chips.
A shoulder or butt will take about 1.5 hours per pound of meat to smoke. You will need to smoke the meat at 225° - 230°F until the internal temperature reaches 140°. From there take it up to or 200° - 205°F to pull it.
We pulled it. We also put some apple juice in a spray bottle and sprayed it on the meat every hour.
When the meat was ready we took it out and let it set wrapped in foil in a foil container for about an hour.
This was still hot so be careful pulling the meat apart. Pour the meat juices into a bowl and put it the refrigerator while you pull the pork or while the meat is resting. After the meat juice solidifies run paper towel lightly around the fat and it will stick to the paper towel. Add back to meat.
Whew that took a good bit of time but let me tell ya it melted in our mouths and we will have some great sandwiches for a few days. As Ramona's dog says nom, nom, nom good
Injection Sauce
1 cup apple sauce
2 teaspoons garlic powder
2 teaspoons onion powder
4 teaspoons Cajun seasonings (Zatarains) we like a lot so we used 4 Tablespoons
2 teaspoons powdered mustard.
Dry Rub
4 Tablespoons paprika
2 Tablespoons chili powder
2 Tablespoons cumin
2 Tablespoons sugar
2 Tablespoons black pepper
2 teaspoons salt
1 teaspoon red pepper
Mustard
apple juice
Boston Butts are a cheep piece of meat and are found on sell during the summer. This also makes a whole lot so if cooking for a crowd or like us to but up and have later as sandwiches. I think we got 4 baggies of 4 cups each that we were able to put up in the freezer not counting what we stuffed our self with first. When it is in the 100's like this week being able to pull out a pack and have is great.
Now that you have all the ingredients gathered lets get started.
Take the meat and inject it with the injection sauce.
when that is done take the mustard and rub all over and sprinkle half of dry rub (do not rub it in) on meat and place in foil or Saran wrap and place in refrigerator overnight.
Next morning take out and put other half of rub on meat do not rub in just sprinkle it on all over.
Let it set about 20 to 30 minutes.
Get the smoker ready
We used apple and hickory wood chips.
A shoulder or butt will take about 1.5 hours per pound of meat to smoke. You will need to smoke the meat at 225° - 230°F until the internal temperature reaches 140°. From there take it up to or 200° - 205°F to pull it.
We pulled it. We also put some apple juice in a spray bottle and sprayed it on the meat every hour.
When the meat was ready we took it out and let it set wrapped in foil in a foil container for about an hour.
This was still hot so be careful pulling the meat apart. Pour the meat juices into a bowl and put it the refrigerator while you pull the pork or while the meat is resting. After the meat juice solidifies run paper towel lightly around the fat and it will stick to the paper towel. Add back to meat.
Whew that took a good bit of time but let me tell ya it melted in our mouths and we will have some great sandwiches for a few days. As Ramona's dog says nom, nom, nom good
3 comments:
Wow! Wow! Pork is my favourite meat! It looks so juicy and tender! You can do a lot of things with a smoker. Its dinner time and I'm hungry!!
That sauce recipe looks fabulous! I'll have to try it. Thanks!
We cook with pork alot also in fact we like a pork tenderloin as much as a steak.
Nice looking pork (was gonna say nice looking butt!).
And you didn't have to heat up the house either.
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