To prepare your Boston butt, trim off any excess fat.
Leave one-quarter inch on the fat cap side.
Pat your pork dry with a paper towel.
Prior to making your smoked pork butt, you need to decide which type of wood you want to use.
We recommend fruit woods such as cherry, peach or apple. You can also use alder, mesquite or maple.
Your injection mixture is enough for two eight to 10 pound Boston butts.
Put your Boston butt into an aluminum pan prior to injecting. Insert your needle into the pork then press down the plunger.
Continue injecting at three different angles without removing your needle. Continue the procedure until you have covered your entire smoked pork butt. Put your pork into large zip-lock bags.
Pour any mixture that seeped into your pan over your pork.
Seal your bags, put them over ice in your refrigerator and allow your pork to marinate for a minimum of four hours.
Remove your pork from the bags, drain completely and use a paper towel to pat your Boston butt dry. Let your pork sit for approximately thirty minutes or until it reaches room temperature.
Turn on your smoker, add your chosen wood and wait until the temperature reaches 225 degrees Fahrenheit.
You need to smoke your pork butt one hour for every pound of pork.
The best way to determine when your smoked pork butt is done is to use a meat thermometer to check the internal temperature. When the temperature reaches 195 degrees Fahrenheit, your pork is done.
After your smoked pork butt has been cooking for two hours, use a barbeque mop to baste your meat.
Repeat the process every two hours.
Check your internal temperature after two hours. If the temperature is 165 degrees Fahrenheit, begin the tenderization process.
Take your Boston butt off your smoker and place it on a work surface on aluminum foil.
Use your baste to mop your smoked pork butt and lightly dust on more pork butt rub.
Wrap your pork tightly in the aluminum foil and put it back on your smoker.
Insert your meat thermometer inside of the thickest part of your smoked pork butt.
Make certain your thermometer does not come in contact with the bone or it will produce a false reading.
Continue cooking your meat on your smoker.
At this point, your pork will have received enough smoke. You do not need to add any more wood.
uring this time, the tough connective tissue of your pork will soften resulting in mouth-watering, tender and juicy meat.
You will need to smoke your Boston butt for a long time. When the internal temperature reaches about 175 degrees Fahrenheit, your pork will stall and appear to have stopped cooking. Do not open the door of your smoker for any reason. Do not unwrap the aluminum foil for any reason with absolutely no exceptions. For a tender, delicious smoked pork butt, your temperature must remain consistent at all times.
Wait until the internal temperature of your smoked pork butt has reached 195 degrees Fahrenheit before you remove the meat from your smoker.
Allow your smoked pork butt to rest in a dry cooler. Your pork will remain hot for as long as four hours.
You can use a final glaze on your smoked pork butt for a gorgeous mahogany appearance.
You will need to allow between 30 and 45 minutes to complete this step. Begin by taking your smoked pork butt out of your holding cooler. Take off as much of the foil as possible.
You now have two options. You can slice your smoked pork butt into thick and tender slices or make pulled pork for sandwiches.