Smokey Baked Boston Butt
This is so good and a great alternative to smoking a Boston butt outdoors when the weather is bad or you don’t want to do one outdoors. You need to heavily season this cut of meat. It is a large cut and the seasonings have a long way to go to penetrate throughout the meat. I have made these for catering events and everyone loves them.
~~Ingredients ~~
1 Boston Butt (6-8 lbs.) bone-in and un-trimmed
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons yellow mustard
2 teaspoons liquid smoke
Seasoning Rub:
2 tablespoons Grill Mates bbq seasoning
2 tablespoons Kinders hickory brown sugar seasoning
2 tablespoons light brown sugar
2 teaspoons Mrs. Dash original
2 teaspoons chili powder
2 teaspoons Lawrys
Seasoning Salt
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon chili flakes
Additional:
1/4 cup apple juice
~~Instructions ~~
Wash and pat the boston butt dry with paper towels. Do not trim tie fat cap off. Rub 2 teaspoons of salt and freshly ground black pepper all over the boston butt, making sure to get all parts of the surface. Then let it sit at room temp and rest for 20-30 minutes.
Don't be afraid to heavily coat the entire outside of the pork with salt and pepper.
After seasoning with salt and pepper and letting it rest. Add the boston butt with the fat side up in the pan that you are going to be baking it in.
Then, add the yellow mustard and the liquid smoke to the boston butt and massage it all over the pork, covering all sides. Then let it rest for 15 minutes while you preheat the oven to 250 degrees and make your rub.
For the rub, combine all ingredients into a measuring cup of small bowl. Make sure that all of the ingredients are thoroughly mixed.
After the pork has rested the 15 minutes with the mustard rub, sprinkle the seasoning rub all over the piece of pork on all sides, and use all of it.
Next, add the apple juice to the corner of the pan, don’t pour it directly over the pork.
Cover tightly with aluminum foil and place in the oven and bake for 6-8 hours. It should have an internal temp of 195-205.
Once cooked, remove the pork butt from the oven and let it rest for at least 1 hour, covered with foil, before shredding.
Serve with your favorite bbq sauce, or this meat is great served on 2 slices of bread with your favorite condiment .
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