Pool and Spa Connection's Famous Boston Butt Recipe

  

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Dry rubbed Boston Butt

This was my first attempt to slow cook a Boston Butt for our Annual Truckload Hot Tub Sale. I really wanted this to taste special as I knew we were going to have a load of people through Pool and Spa Connection looking at hot tubs and Big Green Eggs.

After I washed an 8lb Boston Butt and patting it dry I coated it with mustard and honey to form a glue. The glue is very important so all the delicious spices will adhere to the pork.

I like to dust the Boston Butt Pork roast on all sides with

Paprika

Garlic powder

Onion powder

Pinch of cayenne

Salt

Black pepper

Once I get a nice coating on the Boston Butt I am ready to get it on the Big Green Egg.

Soak some natural maple smoking chips in a bucket for 1 hour prior to putting the Boston Butt on the Big Green Egg.

Set up the Big Green Egg with a 1/3 of a bag of Natural Big Green Egg Charcoal and get it well lit using Big Green Egg Firestarters. Let it burn until there's no soot and you are ready to add the smoking chips. Get the Big Green Egg steady at 250 degrees.

Add the smoking chips, the plate setter and then the grill grate. Set the Boston Butt on the grate and you are ready to infuse the smoke into the Boston Butt. Let it smoke at 250 for 3 hours.

After 3 hours remove the Boston Butt and wrap 3 times in heavy aluminum foil. Meanwhile choke down the Big Green Egg to 200 degrees. Set the wrapped Boston Butt back on the grate and allow it to slow cook for 21 hours. Make sure you have an internal temperature of 185 or better.

The last step I like to do is to make the bark on the roast. I take the Butt off the heat and unwrap the foil, then I put it back in my stainless steel mixing bowl where I coat it with a nice coating of honey and mustard. I then like to dust it with Dizzy Pig Dizzy Dust to help it achieve a nice crust.

I open the Big Green Egg's vents up to raise the temp up to 350 and place the roast back on the grill for 1 hour. This will give me a delicious crust on the roast pork.

We will have a Boston Butt cooked by this method with samples available at our 2011 2nd Annual Truckload Spa Sale Oct 13, 14, and 15th in the parking lot of our Simpsonville S.C. store in Five Forks. Come out and see us and try some of the most delicious BBQ you ever tasted!

Thank you the Pool and Spa Connection.