Sunday, August 11, 2013

Smoking Boston Butt on Bubba Keg


There are three ways we prepare a Boston butt. The first is only when we don't have adequate time to be outside, low and slow overnight in the oven (before pit was built), the pit for when we do have time and the Bubba Keg for when time is very limited. The directions below are for smoking a 7 lb. Boston butt on the Bubba Keg.

Line your counter top with a plastic kitchen garbage bag. Rub all sides of the butt with yellow mustard.

 Sprinkle your preference of rub evenly on all sides of the butt. We are hooked on McCormick's Applewood Rub. I usually buy every one they have left when I go shopping as it disappears rather quickly.
  Give the seasonings a good rub into the meat.
 Coat all sides evenly.
 Here is the magic temperature. 225 would be even better, but our smoker has a mind of its own.
 Place the meat on the bottom rack. Let it smoke for around 4 hours. Lay meat in an oversized sheet of heavy duty aluminum foil, place about 1 cup of apple juice in the bottom. Tightly wrap. Double wrap the package and place back on the smoker. Shut down all air vents and leave it on the keg for another 1-2 hours.

The meat will have pulled from the bone when done and you should be able to easily pull it out. Let it rest for about an 30 minutes to an hour off the heat and unwrapped. Pull, shred or chop the meat into the portions you prefer.

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