How to smoke a Boston Butt

What’s a perfect way to spend a Saturday, or a Fourth of July Weekend, or just any weekend but for a barbeque party with your family, friends and close ones? And the creme la creme of a barbeque party? A perfect luscious, mouthwatering smoked Boston Butt on the grill.

Here are a few tips to select and grill a smoked Boston Butt to make your weekend Barbeque party even more special.

How to Select the Boston Butt

Choosing the perfect piece of meat for grill is one of the most crucial parts of the process. The perfect Boston Butt is around 8 to 10 lbs. and comes fresh from a butcher, not from the supermarket freezer.

Then, you would want a butt that displays large money muscles on the front. Money muscles are the tender meat that is located at the furthest end of the round bone.

Also, you should look for a butt that has big horn muscles under the blade bone. They are almost as tender as the money muscles and the most palatable part of the butt.

How to Prepare the Boston Butt

Next step is to prepare a Dry Rub for the Boston Butt. You can either marinate the meat into this Rub immediately before grilling, or keep it overnight in the refrigerator.

A general Dry Rub for a Boston Butt consists of:

Salt,
Garlic and Onion Powder,
Paprika and Cumin,
Black and Cayenne Pepper, and if you want,
Dark Brown Sugar.

Using Dark Brown Sugar will give the Butt a caramelized look and a slightly sweet taste.

Mix all the ingredients together as a Dry Rub for the meat. Excess amount can be stored in the refrigerator for weeks.

Some cooks prefer to inject a concoction of apple juice to introduce some flavor inside the Butt. This concoction usually consists of:

Apple Juice,
Water,
Brown Sugar and Salt,
Soy and Worcestershire Sauce

The mixture can be injected into the Boston Butt with an ordinary injector that is available in any grocery shops. Seal the injected Butt into a Zip-lock bag and keep it in the fridge overnight.

How to Cook the Boston Butt

Thickly coat the Butt with Mustard. Use any normal mustard or Dijon mustard if you want it to be a little tangy. The mustard is a base for the Dry Rub to stick to, as well as give it some flavor.
Rub your mustard covered Butt in the Dry Rub.
Heat your Barbeque Grill to 225°F and use your favorite wood chips for the smoke. Most people use Cherry Wood.
For every pound of meat, you have to cook the meat for 60 to 90 minutes.
Every 2.5 hours, open up the grill and turn the Butt to make sure that all the sides are cooking evenly. To keep the roast moist, brush it lightly with a generous amount of Mop made with a combination of Vegetable Oil, Vinegar, Soy Sauce and Worcestershire Sauce.
When the internal temperature is at least 190°F to 195°F, your Butt is done.
Let the Smoked Butt sit in the grill for another one hour, at least, so that it cools down enough to handle.