Barbecuing a Boston butt

Barbecuing a Boston Butt.

A smoker is a device that has a chamber between the fire and the meat.

More often than not there is a water pan between the fire and the

meat. This serves to add more moisture to the cooking environment

inside the grill. I like smokers for home cooking because you can cook

for slow with low heat. The general rule would be 1 hour for every

pound of raw weight. So an 8 pound Butt would take about 8 hours to

cook. Remember to turn every hour. Strive for a steady ,slow fire. If

the smoker has a gauge it should be around 200 degrees. Add some water

soaked hickory chips to the fire to create heavy smoke. Cook until

internal temperature reaches 170 degrees.

In the oven try use a small 5 pound Boston Butt. Once again, slow

cooking about 40 minutes per pound at 300 degrees. Then add heavy

doses of one of my favorite carolina style sauces to achieve a falling

apart doneness. ( Recipe on Fox web site ). Cook in a deep aluminum

pan( disposable) without covering.

Preparation of the meat is the same for both cooking applications. Rub

the Boston Butt with a mixture of salt, black pepper, and a half and

half mixture of vinegar and hot pepper sauce. let stand for about 20

minutes and place in the smoker or oven. Remember on the oven product

to apply Carolina style sauce while cooking.


Eastern Carolina Style sauce:

In a large saucepan, combine the following: 2 cups cider vinegar (5%

acidity ), 1 tablespoon peppercorns, 1 teaspoon celery seed, 1

teaspoon salt, 1 tablespoon hot pepper flakes, 1 onion chopped fine

and 1 cup water. Bring combined ingredients to a boil, reduce heat and

simmer uncovered for about an hour. Then strain the sauce, if you

like, to remove the peppercorns. Ready to apply to the meat.

Good Day Cooking - September 4, 2009