~More cooking adventures on our Big Green Egg!~
May is National Barbecue Month! We are definitely participating in that, and will be doing our part in celebration of all things BBQ! Since our purchase of the Big Green Egg-(BGE), we have been enjoying cooking on it almost daily. We are loving not only having a new grill now, but with it also being a smoker it adds another advantage for us that we haven't had in the past. We enjoyed our first attempt at a smoked pork *Boston butt very much, so we smoked a second one. The second time we smoked the pork in the same manner, and it was bigger and even better than the first one. It made for a large amount of pulled pork bbq for sandwiches and was served as the main attraction for our Easter dinner with our family.
The Mister found a spice rub recipe, and we adapted it to our liking and used that once again to prepare a nice rub for the pork. We also learned that it's recommended to first rub on a generous amount of mustard, yep good ole regular yellow mustard! After applying the rub the pork was wrapped in plastic wrap, then it sat over night in the refrigerator. We long smoked it slowly for several hours [the average is 1-1/2 to 2 hours per pound] the next day on the BGE.
The bark, [as they call the outside of the smoked meat], was nice and dark, crusty, full of spice and flavor. It was delicious and enjoyed by all of us, and we were quite proud of it! We have since smoked a third one this past week which we enjoyed with friends, we both think it was the best one yet! Or maybe it's just that each one is so good that it is the favorite at the time, or we must truly be getting better at making them!
- Did you know? -
* The Boston butt is cut from the hog’s shoulder, the front of the leg. The Boston butt comes from the top half of the shoulder, and it’s perfect for pulled-pork sandwiches.
"Where does the name “Boston butt” come from? Barbecue used to be broken down by the best cuts of meat, which went to the wealthiest people, and the less valued cuts of meat, which went to the poor folks. That’s where we get the expression “eating high on the hog”. Interesting fact: many of the cuts of meat that were considered “low” on the hog are now considered the most delicious cuts for barbecue – like Boston butt. The low-valued cuts were packed into “butts”, or barrels. The folks in Boston used to cut their shoulders in a certain way that became the common way to cut up a hog, and we now call it “Boston butt”.
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Naturally I took a few photos to share.
Enjoy!
The makings of a Spice Rub for the pork.
The spice rubbed pork sat wrapped over night in the refrigerator.
Pork Boston Butt #2 - Approximately 7 lbs - Just after putting it on the Egg to smoke slowly [and just as the rain was ending]. The cooking process is indirect heat, over a drip pan filled about half-way with water, which adds in keeping the meat moist. We try to keep the lid closed and just check periodically while monitoring the temperature of the BGE and the internal temperature of the meat. Our new cool gadget the -Dual Probe Remote Wireless Thermometer-, gives us the ability to monitor the temps via a wireless transmitter!
That is a nice hunk of perfectly smoked Pork! Trust me it is not burnt or over cooked! That is the look of the bark I previously mentioned. Oh and let me tell you it smelled terrific, and we wanted to eat all of it right then and there. We did have just a little sample taste though{wink}
This was just after taking it off the smoker after 10 hours at 250°F to 275°F degrees. Once it reached 190 internally, it was removed then wrapped in foil, then wrapped in a towel, after that it was placed into an empty cooler for an hour. At that point it's ready to be pulled pork, or can be refrigerated overnight and reheated in foil the next day at 325°F for one hour.
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Pork Boston Butt #3 - Approximately 5 lbs - This is bout at five hours/just over half way into the cooking process. Mmm looking pretty good!
Pork Boston Butt #3 - After smoking for 8 hours and ready to come off the smoker. Nicely darkened bark on the outside! Tender and juicy inside!
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Oh and the Mister left this message on the frig for me.
Uh huh, he thinks he's pretty funny! At least I didn't have to explain this to anyone who didn't know there was a Boston "butt" in the frig awaiting it's rub!
I did laugh, you are too...aren't you?
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~ Rub Recipe for Boston Butt ~
Spice Rub
Ingredients:
2 tbsp sugar
2 tbsp brown sugar
2 tbsp chili powder
2 tbsp freshly ground black pepper
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
1/2 tbsp cayenne pepper
1/4 cup paprika
Mix all together well.
Optional: Rub meat liberally with bacon grease, then apply rub.
Store leftover rub in an airtight container.
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Recap:
The cooking process is indirect heat, over a drip pan filled about half-way with water.
Cook at 250°F to 275°F degrees-[the average is 1-1/2 to 2 hours per pound], until 190° internally. Once it reaches 190 internally, remove then wrap in foil, then wrap in a towel, after that place into an empty cooler for an hour. At that point it's ready to be pulled pork, or can be refrigerated overnight and reheated in foil the next day at 325°F for one hour.
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A good homemade pulled pork bar-b-que is something special! I think we have a new favorite to add to special occasions with food, fun, family and friends!
I believe the family & friends will agree!...
