Amazing Pulled Pork - Smoked Pork Shoulder - Boston Butt
I owe my inspiration to pursue smoked meats to my Jerry Long my Uncle who is probably the most renowned custom meat processor and sausage maker in Southeast Michigan. The following recipe is a combination of several that I found through research, although the primary influence for the brine and rub is Alton Brown I've tweaked them a little. It's important to note that a properly brined meat beats marinade injection any day of the week, by the way this is also my secret when it comes to my amazing Thanksgiving turkey.
Ultimate Brine, 8-12 hours...
- 4 ounces of dark brown sugar
- 12 ounces (1 jar) molasses
- 24 ounces of salt
- 1 Gallon bottled water
- 2 x 8lb Boston butt - for all the trouble 1 just isn't enough!
Ultimate rub, apply liberally after brining with latex gloves optionally on a base of spicy brown mustard...
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground fennel
- 1/8 cup chili powder
- 1/8 cup onion powder
- 1/8 cup garlic powder
- 1/8 cup paprika
- 1/8 cup ground pepper
- 1/8 cup dark brown sugar
Preheat smoker to 225 degrees with mesquite or similar, smoke meat until the internal temperature reaches 190 degrees. For a final twist spritz your meat every hour or so with a mixture of 2 parts 100% apple juice to 1 part Captain Morgan spiced rum. Once its done let it rest under a tent of aluminum foil for a half hour then pull the meat apart with two forks, then enjoy with liberal application of Sweet Baby Ray's BBQ Sauce which is literally the best BBQ sauce known to man. If you are assembling pulled pork sandwiches make sure you have the freshest buns and top it off with true homemade coleslaw.
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