Best boston butt injection recipe

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best boston butt injection recipe

Pulled Pork Recipe - Competition Style Slow-Smoked Pork Butt Method

If you want to produce delicious pulled pork recipe, you MUST start with a good quality raw product. Knowing how to select the perfect butt is crucial. I cook fresh not frozen lb. Boston Butts. Either way, I always get the product fresh from my local butcher.
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Published 12.06.2019

Smoked Pulled Pork Recipe, Injection and Tips

Award Winning Competition Pork Butt Recipe, Tuffy Stone's World Championship Method

They're heat resistant enough to handle hot grill grates, you will see the temperature hover and only go up in a few degrees per hour. This will change from meat to meat, and flexible enough to handle tongs. Therefore, found your recipe and tips and gave it a go. Never had problem with dry meat injecting adds moister.

If you want to produce delicious pulled pork recipe, this recipe is for you. Thanks for the great article. Ingredients 1 lb pork shoulder, or boston butt. If you are experienced and you want to push this cut ot it's apogee, you MUST start with a good quality raw product!

Yes, won our top awards. For Spritz: 1 cup apple cider vinegar 1 cup water. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer. These are products we have test.

The meat was flavorful throughout, and can be easily removed and moved from one grill to another. GrillGrates TM amplify heat, with a little bit of heat fr. Have already purchased the products as well. Marshman71how or where can I find Chris Lilly's rub.

How to Smoke a Pork Butt

Learn the tips for making amazing Smoked Pork Butt Pork Shoulder and how to make the ultimate pulled pork sandwiches. Plus a full video tutorial! Smoked Pork Butt also known as pork shoulder, Boston butt, and Boston Roast was one of the very first things we cooked when we bought our first smoker over a decade years ago. Our key was experimentation, and that is what we want to encourage here. There are a few cuts of meat that tend to challenge any pitmaster. Brisket certainly is one, but the other I hear a lot about is pork shoulder, or pork butt. Over the years, I have cut my teeth on many hundreds, if not thousands of pounds of this meat and I have to tell you that if you spend some time understanding the process, you can nail it on your very first try.


  1. Catherine M. says:

    Pin on Grill station

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