Smoking a boston butt, a monte cristo, and sipping on some makers over the weekend. This is my perfect Father's Day gift. If any of you are feeling squirrely, here's what this amateur does to make a Middle Easterner eat pork...
1. Trim her up, leaving a relatively thin layer of fat.
2. Cut small lines in the fat, making sure to not cut into the meat.
3. Rub/spray with a binder of your choice. Personally, I go with mustard (as most people probably do).
4. Generously sprinkle rub on all sides. Will put what I do down below.
5. Let meat sit undisturbed in a room temperature setting. The meat and fat will noticeably start to absorb the rub.
6. Get your grill/smoker to a 230-240 degree steady temp & throw some presoaked cherry wood directly on the coals.
7. Place your water/drip pan beneath where you intend to put the meat (can be center loaded or to one side, I go to the side)
8. Place meat away from direct heat fat side up.
9. Let smoke for 3 hours undisturbed, then rotate 180 degrees.
10. Let smoke for 3 hours undisturbed, then take out and place in tin foil fat side down.
11. Let smoke in the tin foil for 1.5-2 hours.
12. Take out of tin foil and baste with a light layer of preferred bbq sauce and let smoke for 30 mins - 1 more hr.
13. Take out, place in fresh tin foil with extra layers, wrap in an old towel, and place inside a cooler.
14. Let rest for 2-4 hours, take out, pull apart, and eat.
Rubbing that juicy butt: Southern Flavor Charbroil, Stubbs BBQ, Hardcore Carnivore Red, Amplify Flavor Dust, Garlic Powder, White Pepper, and Brown Sugar.
Feel free to give some pointers, or put your own recipe for a good, smoked butt.
Note: All rude comments will be reported to the mods... once I find out who they are.
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