Well i finally found a Boston butt up here in the boston area! LOL. i thought they didn't exist here. it felt like a midwest term using a northeast name. I think it is sort of like Amstel Beer which Heineken Marketing refers to as brewed using the Amstel river. I say this only because I travel to Amsterdam for business. If you ever REALLY saw the Amstel, you wouldn't want your beer made from it!
Back to Butt! Brined this using the Famous DM brine on the stickey for over 12 hours. used a pulled pork rub from Brooks chicken in upstate New York. I put it in the smoker at 10pm at 235 degrees with 7 ounces of Maple wood and let her rip in my 3D. This 7lber took about 13 hours which was a little surprising. it reached 189 and then fell back to 175.. Finally it hit 190 and pulled it. I pulled the bone out of the middle. It came out clean and no problem.
I forgot to get kaiser rolls so i used some Honey wheat bread for a quick sandwich. I must say having the Honey in the bread with a Maple sugar smoke gave a great taste. Although i love maple, the wood taste wasn't where i liked it. It's just too subtle for pork I guess. I will stick with Hickory in the future.
The rub was ok but I prefer Bad Byron's butt rub for a salty taste or Killer Hoggs rub for a sweet taste. Both work better depending on what I'm looking for that day
I believe i have pork butt down but continue to mix it up to just to see what I can do with it.
Everyone thought it was good, including the dog who patiently and intently watched me to make sure he got his share. Haha
and now for the pictures. If there are not pics, it didn't happen!
