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How to Smoke a Boston Butt

When preparing Texas Style BBQ Boston Butt, you’re going to enjoy the rich, smoky flavours of slow-cooked pork. This guide will walk you through the process, emphasising the Texas BBQ method while offering insights into other cooking techniques. Whether you’re smoking, roasting, or slow-cooking, this recipe will help you achieve tender, tasty pork, perfect for a range of delicious pairings.

INGREDIENTS
  • 3-6 kg Boston Butt (pork shoulder)
  • 2 tablespoons sea salt
  • 2 tablespoons black pepper, coarsely ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper (optional)
  • Wood chips or chunks (preferably hickory or oak) for smoking
METHOD

Preparing the Meat

  1. Trimming the Fat: Trim the excess fat from the pork shoulder to about 6-10 mm thickness. This layer of fat will melt during the cooking process, basting the meat. If your butt has come from us with the skin on, this can be made into amazing pork scratchings.
  2. Making the Rub: Mix salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a bowl. This rub will create a flavorful crust.
  3. Applying the Rub: Rub the seasoning mix thoroughly all over the meat, ensuring it's evenly coated. Let the meat rest with the seasoning on for at least an hour, or overnight in the refrigerator to enhance flavour penetration.

Texas Style BBQ Smoking

  1. Fire Up the Smoker: Preheat your smoker to 107-121°C. If you're using a charcoal smoker, maintain a small fire and add wood chunks periodically to ensure consistent smoke.
  2. Smoking the Meat: Place the Boston Butt fat side up in the smoker. This position allows the fat to render and baste the meat. Maintain a consistent temperature, adding wood chips as needed to keep the smoke steady.
  3. Monitoring the Cook: Smoke the meat for about 1.5 hours per kilogram. Use a meat thermometer to check the internal temperature, which should reach 93°C for the meat to be tender and cooked through.
  4. Resting: After reaching the desired internal temperature, wrap the pork in butcher paper or foil and rest it for at least an hour. This step is crucial for the juices to redistribute throughout the meat, making it moist and tender.

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Sides Pairing

  1. Coleslaw: A crunchy, tangy coleslaw can provide a refreshing contrast to the rich, tender pork.
  2. Cornbread: Sweet, buttery cornbread is a classic accompaniment that complements the meat's smokiness.
  3. Baked Beans: A side of sweet and savoury baked beans pairs well with the hearty flavours of BBQ pork.
  4. Macaroni and Cheese: Creamy, cheesy macaroni can be a comforting and indulgent side that goes well with the smoky meat.
  5. Collard Greens: Slow-cooked collard greens, seasoned with garlic, onion, and a touch of vinegar, offer a savoury and slightly bitter counterpoint to the pork.
  6. Potato Salad: A creamy potato salad with a mustard or mayo base can add a cool, creamy texture contrast to the meal.
  7. Jalapeño Cheddar Biscuits: Spicy and cheesy biscuits can add a flavourful kick and a nice textural contrast to the tender pork.

Fruits and Vegetables

  • Apples: Their sweet and slightly tart flavour complements the smokiness of the pork. Apple slaw or apple sauce can be a great addition.
  • Pineapple: Its tropical sweetness and acidity can cut through the richness of the meat, making it an excellent choice for salsas or grilling alongside the pork.
  • Onions: Caramelised onions or a sharp onion slaw can add a nice contrast to the rich pork.
  • Tomatoes: Fresh, roasted, or in sauces, tomatoes offer a nice acidity and sweetness that pairs well with BBQ pork.
  • Corn: Sweet corn, whether in salads, salsas, or as cornbread, matches the hearty nature of the meat.
  • Leafy Greens: Collard greens, spinach, or kale can offer a bitter counterpoint to the meat's richness.

Herbs and Spices

  • Coriander: Its bright, citrusy notes can enhance the freshness in dishes paired with the pork.
  • Smoked Paprika: Adds a smoky depth to any rubs or sauces, complementing the BBQ's intrinsic flavours.
  • Cumin: Introduces a warm, earthy element that pairs well with smoked meats.
  • Chili Peppers: Add heat and spice, offering a lively contrast to the sweet and savoury aspects of BBQ pork.

Sauces and Condiments

  • BBQ Sauce: A tangy, slightly sweet BBQ sauce can enhance the pork's flavour.
  • Mustard: Its sharpness and tanginess can cut through the fat and richness of the meat.
  • Vinegar-Based Sauces: Offer a tangy contrast, balancing the pork's richness.

Grains and Starches

  • Potatoes: Mashed, roasted, or in salads, potatoes are a comforting side that pairs well with the meat.
  • Rice: Whether it's a simple steamed rice or a more flavourful jambalaya, rice can be a great base for absorbing the pork's juices.
  • Beans: Black beans, pinto beans, or baked beans provide a hearty, earthy element that complements the meat.

Cheeses

  • Cheddar: Especially sharp cheddar, offers a rich, tangy flavor that goes well with smoked pork.
  • Gouda: Smoked gouda can enhance the smoky notes in the meat.

 

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Preparation Time: Trimming and Seasoning: 30 minutes to 1 hour (including making the rub and applying it) Marinating (Optional): 1 hour to overnight (not active time, but crucial for flavour infusion)
Cooking Time: Smoking: The general rule for smoking is about 1.5 hours per kilogram at 107-121°C. Therefore, for a 3-6 kg Boston Butt: 3 kg: Approximately 4.5 hours 6 kg: Approximately 9 hours Resting: 1 hour (essential for allowing the juices to redistribute)

Hot Tips

  • Smoke Management: Ensure there's enough ventilation in the smoker to allow the smoke to circulate around the meat and escape, which prevents the meat from getting a bitter taste.
  • Bark Formation: The 'bark' or crust that forms on the meat is highly prized. Avoid opening the smoker frequently to preserve the bark's development.
  • Water Pan: Placing a pan of water in the smoker can help maintain humidity, which aids in cooking the meat evenly and preventing it from drying out.

Pairings

Alcoholic Beverages

  1. American Pale Ale: The hoppy bitterness of a pale ale contrasts beautifully with the richness of the pork, cleansing the palate between bites.
  2. Stout or Porter: For a darker beer choice, a stout or porter can complement the smokiness of the BBQ with its own roasted malt flavours.
  3. Zinfandel: This robust red wine, with its bold fruit flavours and a hint of spice, pairs exceptionally well with smoked meats.
  4. Bourbon: A glass of bourbon, with its smoky, sweet undertones, can mirror the smokiness of the BBQ while offering a contrasting warmth.
  5. Riesling: A slightly sweet or off-dry Riesling can counterbalance the spiciness and smokiness of the pork, providing a refreshing contrast.

Non-Alcoholic Beverages

  1. Iced Tea: Sweet or unsweetened, iced tea is a classic BBQ pairing, offering a refreshing and cleansing counterpoint to the meal.
  2. Lemonade: The tartness and sweetness of lemonade can cut through the richness of the pork, refreshing the palate.
  3. Apple Cider (Non-Alcoholic): The natural sweetness and slight acidity of apple cider can complement the smoky flavours of the pork.
  4. Sparkling Water: A simple option like sparkling water with a squeeze of lemon or lime can cleanse the palate and refresh the senses between bites.
  5. Root Beer: Its unique sweetness and slight sassafras flavor make root beer an interesting and kid-friendly pairing for BBQ dishes.
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