WebJun 18, 2012 · Just finished a smoke house and cooked 2 boston butts at 8 lbs each. With 15 pound of lump charcoal over 9 hours at a pretty steady temp of +/- 250° to 260°. WebJun 12, 2014 · Preheat smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals. In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture …
Injecting a Boston Butt Smoking Meat Forums - The Best …
WebJan 8, 2024 · Pulled Pork Recipe Injection: 1 cup Apple Juice; 1 cup Water; 1/2 cup Brown Sugar; 1/2 cup Salt; 1 TBS Soy Sauce; 1 TBS Worcestershire Sauce; This injection is enough to use for two 8-10lb … WebAug 11, 2010 · Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. laufsport news
How to Smoke a Pork Butt (Boston Butt) - King of the Coals
WebApr 12, 2024 · 1. In a medium bowl, whisk together the apple cider, water, vinegar, brown sugar, Worcestershire sauce, butter, salt, black pepper, and cayenne pepper until well … WebJan 6, 2024 · Mar 25, 2010. #8. I've used beer in my injections before, generally mixed with apple cider vinegar. A couple of times I've made a lime injection and used Bud Light Lime mixed with lime juice. This turned out decent, but was better in chicken than pork butt, though. Generally I've found that cheaper domestic beers work best, otherwise you're ... WebFeb 27, 2024 · Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke. Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid. Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. just city concept