Best 2 Jimmys Smoked Boston Butt Recipes
Welcome to the ultimate guide to cooking Jimmy's Smoked Boston Butt! This versatile cut of pork is known for its rich flavor and succulent texture, making it a favorite among barbecue enthusiasts. Whether you prefer a traditional smoked method or a modern approach using your kitchen oven or slow cooker, this article will provide you with all the essential tips, techniques, and mouthwatering recipes you need to create a memorable culinary experience. Get ready to tantalize your taste buds and impress your friends and family with this iconic Southern delicacy.
Let's cook with our recipes!
SMOKED BOSTON BUTT RECIPE
Provided by HowToBBQRight
Number Of Ingredients 5
Steps:
- Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture.
- Apply mustard to the outside of Boston Butt and coat all sides with Hot BBQ Rub.
- Prepare Drum smoker or other bbq grill for indirect smoking at 275⁰.
- Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals.
- Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar and Water in a spray bottle and spritz butt every hour during smoking process.
- Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
- Continue to cook Boston Butt until internal temperature of 198⁰ is reached.
- Unwrap Boston Butt and transfer to wire rack. Glaze* outside of butt and return to smoker for 15 minutes.
- Rest Boston Butt for 20 minutes before pulling. Use hands and shred Boston Butt into bite size strands, remove any fat, and serve immediately or store in zip lock bag for 3-4 days in refrigerator.
SMOKED BOSTON PORK BUTT
Provided by Food Network
Categories main-dish
Time 18h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
Tips:
- Choose a high-quality pork butt roast: Look for a roast that is well-marbled with fat and has a deep red color.
- Prepare the pork butt roast properly: Trim any excess fat from the roast and score the top of the roast with a sharp knife to help the rub penetrate the meat.
- Use a flavorful rub: Combine a variety of spices and herbs to create a rub that will add flavor to the pork butt roast.
- Smoke the pork butt roast low and slow: The ideal temperature for smoking a pork butt roast is between 225 and 250 degrees Fahrenheit. Cook the roast until it reaches an internal temperature of 200 degrees Fahrenheit.
- Let the pork butt roast rest before serving: Allow the roast to rest for at least 30 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
Conclusion:
Smoking a pork butt roast is a great way to enjoy a delicious and flavorful meal. By following these tips, you can ensure that your pork butt roast turns out perfect every time. Whether you are a beginner or an experienced smoker, these tips will help you create a mouthwatering pork butt roast that will impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love