Smoked Boston Pork Butt
Show:
BBQ with Bobby Flay
Episode:
Big BBQ
- Total:
- 18 hr 15 min
- Prep:
- 15 min
- Inactive:
- 8 hr
- Cook:
- 10 hr
- Yield:
- 4 to 6 servings
- Level:
- Easy
Ingredients
Directions
Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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