Smoked Pork Butt
Boston Butt on the Ugly Drum Smoker
This Boston Butt recipe is simple and is my go-to when I do not want to cook pork for an entire day.
It is easy to follow and setup on the drum is simple.
1 8-10 LB Boston Butt
1/2 Cup of your favorite BBQ Dry Rub
1 Aluminum Half Pan 1 Cup of your favorite Vinegar Based BBQ Sauce
1 cup of Apple Juice for spritzing
I trimmed off any loose fat and any undesirable pork.
I then liberally applied my BBQ Rub, making certain to cover the meat completely.
Prior to putting the rub on you can apply yellow mustard as a binder if you prefer, I did not, I wanted to keep it simple.
While my seasoning was setting up on the butt, I lit my fire in the UDS drum.
Once the drum reached between 265 to 275 degrees, I put in two chunks of apple wood for smoke.
The butt was then placed on the smoker for 4 hours or until the internal temp reached 165 degrees.
I used the apple juice to spritz the pork every hour being careful not to push the rub off the meat.
Once the pork reaches the desired temp it was removed and placed in the foil pan, at this time I covered the butt with the vinegar based BBQ sauce.
The pan was covered in foil and placed back in the drum.
When the internal temp reached between 195 to 200 degrees, I used my instant read thermometer to check for tenderness.
Once the tenderness you desire is reached pull the pan off the smoker and rest covered for at least one hour.
After the rest you can pull or chop the meat for serving!
Get you some!
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