1cupJack’s Old South Hickory Sauceor make your own
Instructies
Place the Boston butt in a large aluminum baking pan, add the marinade, and cover.
Marinate the butt in the refrigerator for at least 2 hours, or preferably overnight.
Prepare the smoker and heat it to 300°F.
Prep the shoulder: Remove the meat from the marinade and discard the marinade.
Pat the meat dry all over with paper towels or a clean kitchen towel.
Apply the rub all over the meat.
Place it in the smoker for 2 hours.
This allows the meat to absorb enough smoke to flavor it and get a good mahogany color.
After two hours, remove the shoulder from the smoker and transfer it into a new clean, deep aluminum pan.
Pour in the apple juice.
Put the pan back in the smoker, still running at 300°F.
Pull it out when the internal temperature reaches 200°F, 2 to 3 hours, with a total cook time of 4 to 4½ hours.
Remove the pan from the smoker, cover it with foil, and wrap it in an old thick blanket to rest.
Let the shoulder rest this way for 2 to 4 hours.
Resting is as important as the cooking, as the shoulder will continue to cook when it’s off the heat.
When you’re ready to eat, you can pull the pork, chop it, or slice it as you wish and serve it immediately, with extra sauce and buns on the side if you like.
