Bone-in Boston Butt cut of a pork shoulder
Plain-old French"s yellow mustard
¼ Cup paprika
3 Tbs dark brown sugar
1 Tbs basil
1 Tbs oregano
1 Tbs cayenne pepper
InstructionsCombine dry rub ingredients.
Rinse meat and pat dry with paper towels.
Slather with mustard.
Sprinkle all over with dry rub.
Wrap in plastic and refrigerate for 10 hours. Let meat sit at room temperature for one hour.
Place meat on a rack above a drip pan, and use a Polder through the thickest part of the meat without touching bone.
I start out with a bunch of hickory 6 - 10 fist-sized chunks and a handful of chips. Usually, I don't add any more while cooking.
Put meat on the Egg, and stabilize the Egg thermometer at 200 degrees.
Cook at 200 degrees until the Polder reaches about 150 - 160. Then, increase the Egg temperature to about 260 and cook a few more hours until the Polder reaches 200 degrees. This will usually take about 20 hours for a 6 pound Boston butt.
Remove the meat from the Egg, cover in foil, and let sit 15 minutes to an hour.
Pull the meat into thin strands. It will take you a while, so sample while you go! NotesFor EGGtoberfest 98, I cooked two butts the previous Thursday - Friday morning, pulled it Friday, and reheated it at EGGtoberfest Saturday. I served it with Struttin' Sauce from Jamison and Jamison's "Smoke and Spice", with two teaspoons of cinnamon added to their recipe.Number of Servings: Time to Prepare: