![]() Mustard: This is used to bind the seasoning the pork butt and to create a delicious crust on it.If you cannot find a pork butt, you can also use a pork shoulder or Boston butt. Bone- In Pork Butt: I like to use an 8 pound pork butt.Here is what you will need to make your pork butt in the smoker… Pork butt is made up of a lot of tight muscles, connective tissue, and fat which takes time to break down and tenderize. It is a very tough cut of meat making it perfect for slow cooking and in this case, smoking. Pork butt is meatier than the others and has really great marbling throughout. Because these cuts of pork cook the same, they are often referred to as being the same. Many believe pork butt, Boston butt, and pork shoulder are the same thing but they are not, each are a different cut from the same area of the pig. Pork butt is actually from the shoulder region of the pig and is often referred to as a Boston butt or pork shoulder. Spoiler alert! Pork butt is NOT from the butt of a pig. You can even throw it on a salad or in your morning eggs. It can be used in everything from pulled pork sandwiches to pulled pork tacos to pulled pork pizzas. I love how this can feed a large crowd or be made into a lot of different meals. All you need is a few simple ingredients, your smoker, and some tin foil. This recipe doesn’t require spritzing, injections, brine, or anything complicated. At the end of the day you’ll have tender, juicy, and smokey strands of pulled pork. This gives your pork butt lots of time and consistent heat to break down and tenderize. Well I lied, there are a few things even better than the taste: There is nothing better than this tender, juicy, and flavorful Smoked Pork Butt. Here’s a chart that should help guide you.Get your smoker warmed up because we are making the BEST pulled pork with this Smoked Pork Butt recipe. A “faux cambro” is in other words a “fake cooling container”. The name originally comes from the Campbell Brothers. A cambro is a plastic cooling container for food and beverages. Make sure you let the roast “steam off” for a few minutes before wrapping though, to get rid of any residual heat that would cause a continuing rise of temperature. Use a bath towel, as they are thicker than a kitchen towel. On top of that, you wrap an old bath towel. That is why two layers are the way to go. Also make sure you seal it up good, you don’t want either steam or juices to leak out. Wrap it as snugly as you can, the less air inside, the better. When it comes to roasts (not steaks), you simply wrap the meat in a double layer (yes, single layer won’t cut it) of aluminum foil. Leave the thermometer in while resting, and see for yourself. The same goes for roasts, I’ve let a 3lb pork butt rest for 1.5 hours and the temperature dropped only 5° F. We wrapped it in a towel, right? Single steaks like a sirloin rest for max 15 minutes, so the temperature drops 1-2° F, if at all. This way temperature doesn’t drop too much.īut, doesn’t this make the meat go bad when it is cooling off? A trick with roasts is to wrap them in aluminum foil and an old bath towel, and let it rest. A pork butt that weighs 2.2 pounds would need a 50 minute rest. A general rule of thumb is 10 minutes per 7 oz. The same goes for larger roasts, but they need a longer rest period. Your average beef like sirloin or tenderloin typically needs a 10 minute rest (assuming an average weight of 7 oz).
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