We smoke a lot of pork. The Boston Butt meat itself would be very tough cooked most ways, however, cooked slow smoked on the Kamado Joe for a few hours and finished in the oven low and slow, makes these Boston Butts break up and fall apart without having to pull them apart. The trick is to rub them in advance (24 hours is ideal). Some people finish them after they come out of the oven wrapped in moist towels and place them in a warm cooler before pulling the meat apart. This method is perfect for a tailgate!
- Boston Butt
Boneless is best, Costco usually has them, however, they do go on sale at the local supermarkets also.
- 1 Cup of Brown Sugar
- 1/4 Cup of Salt
- 3-4 Tablespoons of Chili Powder
- 2 Teaspoons of Garlic Powder
- 1 Tablespoon Red Pepper Flake
- 1 Teaspoon Cayenne Pepper (optional)
- 24 hours before cooking, rub the meat all over with your mix. Place in the refrigerator.
- Get your smoker started and as always make sure to wait until the smoke has turned grey, as the white smoke will ruin your food.
- Bring your smoker to temperature. Optimal smoking heat is 225 degrees F.
- Add your hickory wood and let that burn for a few minutes also.
- Place the meat on the grates over direct heat and leave it for 2 hours minimum.
- At the 2 hour mark or just before, set your kitchen oven to 225 degrees F . Remove the butt from the smoker, wrap in aluminum foil completely.
- Set on a cookie sheet and put back in the oven for 3 to 3 and a half hours until the internal temperature of the meat has reached 190-195 degrees F.
- Wrap it up again in foil (here is where you can use the towel and cooler method if tailgating). Regardless, let the meat rest for at least an hour to ensure a tender result.
Serve with traditional BBQ sauce or try our Vinegar BBQ Sauce.