Ingredients
- 1 7-10 lb. Boston Butt (sometimes called Pork Shoulder Blade Roast
- 2-6 chunks Your favorite DRY smoking wood. Hickory is a natural on Pork
Injection
- 2 cups Pork Stock (preferably home made with fresh pork bones)
- 2 Tbsp MSG
- 4 Tbsp raw cane sugar (Turbinado, Demarera)
- 2 Tbsp coarse Kosher salt
Rub
- 6 Tbsp Dizzy Pig Crossroads
- Also excellent: Dizzy Pig Dizzy Dust, Raging River, Swamp Venom
Wrap Liquid
- 1/2 cup Pork Stock
Instructions
- Leave fat cap on, but trim excess fat, silver skin, and membranes from the rest of the pork butt. Optimally, you want the rub to build a crust on the meat itself, so make sure and trim everything that is not meat.
- Inject marinade into all sections of the butt. I find it best to punch a hole and go in at an angle, then just before the needle pulls all the way out, insert at a different angle. The less holes you punch, the better.
- Re-inject any excess liquid that ends up in the pan.
- Apply a light dusting of coarse Kosher salt all over the butt.
- Apply a heavy coating of Dizzy Pig Crossroads (or your favorite Dizzy Pig blend) and press in with your hands, until entire butt is covered.
- Cover and rest for at least 30 minutes, and up to 3 hours.
- Preheat your grill/cooker/smoker, with charcoal and hickory chunks, to 240°F with an indirect setup (drip pan between meat and fire)
- Wait for smoke to turn blue, thin and make sure it smells good. Strong smoke can overwhelm the flavor of your pork and make it very dark in color. This can take an hour or more sometimes.
- Place pork butt in cooker fat cap down (assuming your heat is coming from below).
- Cook at 240°F for 8-9 hours, or until the exterior has a rich brown crust, and the temperature in the center of the butt is approximately 165-170°F.
- Remove from cooker and double wrap in heavy duty aluminum foil, adding 1/2 cup of pork stock.
- For a little extra layer of flavor, grind a couple teaspoons of Dizzy Pig Crossroads Seasoning finely and add to liquid.
- Return to cooker and cook until 195°F internal temperature in the center.
- Check for tenderness. The meat should wiggle a little like jello, and be very tender to your temperature probe. If still not tender, return foil-wrapped butt to cooker and cook 15 more minutes and repeat tenderness check. It is not uncommon to need to cook to 200°F or 205°F internal.
- When fully tender, remove from EGG, cover with towels, a blanket or place in cooler to rest for at least 1 hour and up to 4.
- Pull, shred, chop or chunk to your preference. Add salt, fine ground rub to taste.
