I was cooking Boston Butts this weekend for some friends and decided it was time to introduce one of my twin boys to the art of smoking Boston Butts. For those not familiar with the Boston Butt, it actually comes from the Hog's shoulder vs. the "other end" of the hog which produces the Hams....... Wikipedia gives a brief description of where the the term Boston Butt originated from around the time of the Revolutionary War.
I started out smoking these two Boston Butts with charcoal, oak, and cherry wood. I had applied my dry rub to the butts which includes sugar, pepper, paprika, garlic powder, and a few other "classified" ingredients. All my ingredients and processes are memorized to avoid any chance of an accidental discovery by anyone.....
My wife thinks I might be slight paranoid about my recipes but come on...who doesn't have a grandmother that makes the best food ever but she can't tell you how much of each ingredient they use because they don't have it written down..... Grandmothers have practiced the "secret code" practiced by BBQ Pit Masters well before BBQ became cool.
Ok, back to the Boston Butts. These Butts weighed in at around 8 pounds each so I smoked them for around 12 hours until my "BBQ Pit Master In Training" determined using the temperature gauge that the internal temperature of the butts had reached 195 degrees. Once pulled off the smoker, the butts will continue to cook for a while reaching the 200 degree internal temperature. At this point I wrapped these butts in tinfoil so they would be ready for our friends to pick up and for us to deliver.
There is nothing more rewarding than passing down the art and wisdom of smoking true BBQ to a younger generation.
As you can tell from my About Me section on the blog, I was influenced by many people during my baptism by fire into BBQ. Whether it was my Dad that grilled out almost every night when I was growing up or Crutchfield that introduced me to the art of "low and slow" BBQ, BBQ is an art that requires plenty of practice and absorbing expertise from other greats of BBQ.
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