Boston Butt

Attributed to: Leon and Mary Brock

Category: Grilling

Description: Slow food yumminess!  It takes a while to do but is SO worth it!

Prep time: Overnight

Total time: 18-24 hours

Servings: 8-12

Difficulty rating: 3

Ingredients:

1 Cup Molasses

3/4 Cup Pickling salt

2 Quarts water

4 lb Boston butt (pork shoulder)

Sticky Fingers Rub (Optional)

3 Tablespoons Paprika

1 1/2 teaspoons salt

3/4 teaspoons black pepper

3/4 teaspoons cayenne pepper

3/4 teaspoons garlic powder

Special tools/utensils needed:

Large pot or small cooler to fit Boston butt

Smoker

Aluminum foil

Directions: 

1. Combine molasses, pickling salt, and water in large pot or a small cooler. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal. 

2. Place in a smoker and cook with indirect heat for a total of 6 hours (1.5 hours per pound) at 210-220F.

3. After 4 hours, wrap in foil for the remaining 2 hours of Total time.  The internal temperature of the pork should reach 145F by this point.

4. After the last 2 hours, the internal temperature of the pork should reach 195 degrees. Let sit for at least 1 hour after removing from the smoker, then pull or chop as desired.