Boston Butt Wrap Test Which is Better
I took a stab at the age old question to wrap your Boston Butt or not. So, how did it turn out? You will need to read and find the answer to Boston Butt Wrap Test Which is Better.
Servings: 10
Ingredients
- 2 x 8 Lbs Boston Butts
- 1/4 cup kosher salt
- 1/4 cup coarse ground black pepper
- 1/8 cup paprika
- 2 Tbs yellow mustard
- For the mop:
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- Several dashes of hot sauce
- Several dashes of Worcestershire sauce
Instructions
- Take your Boston Butts out an hour before cooking them
- Fill your Big Green Egg with lump charcoal placing 3-4 wood chunks in the charcoal
- Light your Big Green Egg lump charcoal and set temp to 250°
- Cross hatch the fat cap on the Boston Butts
- Apply mustard slather and then rub
- Once the Big Green Egg is stable at 250° and the smoke is clean, put your pork in
- Leave untouched for 3 hours
- Mix the mop ingredients together (Apple juice, Apple Cider Vinegar, hot sauce, and Worcestershire sauce)
- After 3 hours start spraying/mopping the sauce on the Boston Butts every hour for the next 5 hours
- At the 5 hour mark take your Boston Butts off and wrap in foil with a little mop applied to the Butts
- Putt back on the Big Green Egg, bump temperature to 275° and let cook another 2 hours
- When the meat is probe tender and measures 204° take the Boston Butts off the Big Green Egg
- Make a crack in the foil to let steam escape and Boston Butts to stop carryover cooking
- After 20-30 minutes, wrap the foil tight, place Boston Butts in cooler with a towel and let rest for an hour or two before pulling meat and serving