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Dec 09, 2020 You do need to plan ahead when making my Perfect Boston Butt Pork Roast because the meat needs to marinate in the rub for a few hours before going into the oven. It also needs to cook for a long time and at a low temperature, otherwise, it will be tough. But the actual preparation is super easy and the results are more than worth the wait.
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Jan 24, 2022 What You'll Need Ingredients. A pork shoulder or pork butt: either bone-in or boneless in any size will work, the cook time will just be different.; Diamond Kosher salt (or your preferred salt). [***look at my rub recipe for salt content] Dry rub (or spices to make your own).; Gear. Sharp knife for trimming the fat.; Smoker: a charcoal smoker like a Big Green Egg, a …
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Jul 19, 2021 Preheat oven to 225 degrees F. To brine ribs, dissolve salt and brown sugar in 4 quarts cold water in a stock pot or large container; add ribs to brine. Marinate in refrigerator one hour. Remove ribs from brine; pat dry with paper towels. Combine spice rub ingredients in a small bowl (or use your own spice rub). Cover ribs liberally with spice rub.
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Jul 22, 2020 Then begin the dry rub process which actually means rubbing the spices into the pork butt. Chef Dennis Tip: I split the pork butt into two pieces to make it easier to control and also to help reduce the overall cooking time. A large Pork Butt can take a long time to cook, two smaller butts will cook faster.
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Jul 28, 2021 Pork butt is the higher end of the foreleg, whereas the Boston butt is down on the foreleg. Both cuts are tough pieces of meat with lots of connective tissue but also with great marbling and lots of flavors. Pork butt, when it's cooked low and slow, turns so tender and succulent it can easily be shredded with a fork.
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Jun 17, 2021 For the most flavor, rub the pork butt with the spice rub a day or two before smoking. Tips for smoking pork shoulder: The secret to achieving tender pulled pork is to first smoke the pork butt directly on the grates, infusing it with smoke flavor, then finish cooking it in a dutch oven or heavy lidded pot in a mixture of barbecue sauce and ...
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Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
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Nov 29, 2021 3 1/2 to 4 pounds pork shoulder roast, also called pork butt or Boston butt. 1 teaspoon liquid smoke, optional. For the Dry Rub: 2 tablespoons brown sugar. 1 tablespoon salt. 1 tablespoon freshly ground black pepper. 1 tablespoon paprika. 2 teaspoons chili powder. 2 teaspoons garlic powder. 2 teaspoons onion powder. 2 teaspoons ground cumin. 1 ...
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Oct 05, 2021 Several times a year I dust off this recipe for pulled pork, mix together my custom dry rub, and cook up a big batch of pulled pork in the Dutch oven. I don’t need to rely on the weather being agreeable or having five more recipes on deck to use up the leftovers.
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Sep 03, 2015 Boston Butt (Pork butt): The upper part of the ... Next, trim the pork to leave at least a -inch cap of fat. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.) Rinse the meat under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl ...
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Sprinkle generously with rub, making sure to work it into the meat. Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood …
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This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself.
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UPDATE 01/30/10: I used this rub on a 4 lb fresh split turkey breast. I left to marinate for 12 hours and baked for 30 minutes on 325 then decreased the heat to 250 and cooked for about another 2 1/2 to 3 hours. The rub doesn't flavor the entire breast, certainly, but the meat is so tender and juicy it is still worth it.
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