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http://buygrillset.com The term Boston Butt became common because around the Revolutionary War period that particular cut of meat was cut and packed into casks or barrels (called butts) for storage and shipment around the town of – you guessed it – Boston. That was the genesis of the term Boston Butt. The Boston butt is used to make pulled pork sandwiches, so the size calculation would depend on how many sandwiches you will need. A typical sandwich is about 1/4 to 1/3 of a pound of pulled pork. I tend to make them big, so I plan on 1/3 pound per sandwich. For women and children, typically plan on 1 sandwich per person. Get more grilling and smoking tips and tricks from: http://www.cavetools.com
The rub is one of the most important parts of creating a succulent Smoked Boston Butt. It helps infuse flavor into the meat and is the foundation of the crust or bark of the meat that provides the amazing texture of the perfectly smoked Boston butt. Begin by applying the rub the day before and then refrigerating the Boston butt overnight to let the rub flavors permeate the meat. There are lots of different rub flavors. Some like it sweet, some like it hot, some like it salty, I like it more sweet with a touch of hot, with a solid salty.
Mix the ingredients in a medium container with a tight lid and shake the container to thoroughly mix the ingredients together. Before applying the rub to the Boston butt, first coat the butt with a thin layer of mustard. This helps the dry rub to adhere to the meat. You can use the cheap yellow mustard, or if you like it a little more tangy, use fancy Dijon mustard, and if you like it more sweet, use honey mustard as your base. Generously rub the dry rub all over the Boston butt. Make sure that you apply the rub in all the cracks and crevices to ensure flavor infusion. Don’t be afraid to get your hands dirty. Afterwards, you can chase your wife and kids around with your hands coated with mustard and the rub ingredients. Wrap up the mustard and dry rub coated butt and put it in the refrigerator overnight.
Use a combination of wood chips to enhance the flavor. The hickory wood provides the classic BBQ flavor and the cherry wood adds a touch of sweetness to the smoke. Many places sell the wood chips in convenient packages, although you might be able to find wood for free depending on where you live. I like to soak the chips for about 30-60 minutes before I put them on the coals in order to saturate the wood with moisture and enhance the smoke from the wet wood.
Smoking a Boston Butt low and slow produces the most delectable results, but this takes a lot longer than you think. Smoking the meat at about 225-250 degrees takes between 1.5 and 2 hours per pound of uncooked meat. The time difference is based upon many factors, including the amount of fat, bone and connective tissue in the cut of the meat, the consistency of the temperature you are able to maintain and environmental factors such as the outside temperature and how windy it is. You might use an oven thermometer at the grate level and compare that against the temperature at the hood level so you can understand where your grill performs in terms of temperature. You should check in several places to understand if there are hot spots on your grill.
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