Bone In Boston Butt
by Fan Submission
Directions
- 6-12 hours before hand, I use a yellow mustard to coat the pork then I give it a slathering of my rub. (Part Cajun seasoning, brown sugar and good old fashion Lawry's)
- Tightly wrap the butt with cling wrap to keep everything fresh.
- Wake up very early!! Get the barrel smoker warmed to 220 degrees (low and slow!)
- Place a pan of 1/2 cup apple juice & 1/2 cup water in the bottom of the smoker
- After hours 2 or 3, I will spray the butt with straight apple juice every hour on the hour
- I smoke with natural charcoal and a mix of apple & hickory chips
- Smoke at that temperature until the center of the pork is 160-170 degrees
- I will then stop smoking the meat and just use the indirect heat from just the fuel
- Pull apart and enjoy! I usually bake up some sweet potato fries and some drop biscuits to serve along with the pork.
