My wife's birthday is Friday and she requested Pulled Pork and Ribs for her birthday bash this weekend. I went ahead and knocked the butts out this past Saturday since it reheats so well out of the freezer. I'll just concentrate on the ribs and sides on the day of her party.
I can't remember if I've ever injected boston butts or not, but I went ahead and injected these with some Apple Juice to see if it added any flavor. I also went ahead and trimmed most of the fat off the butts so that way I could get better rub penetration and more bark on the final product.
Smoked everything up with a mix of Hickory, Cherry and Alder.
Rubbed them down with a homemade Apple Rub that I've been working on perfecting.
I smoked these up low and slow this go around since I didn't have anywhere to be on Saturday. The BGE maintained a 225-250 deg f grate temp the entire day. Once I got it dialed in, I forgot about it and did yard work. One of the great things about this grill.
Here are the butts about 4 hours into the smoke. I went ahead and peeked at them to make sure everything was cooking evenly, and I also inserted a digital thermometer into one of the butts at this time.
They started hitting their plateau and it was getting late, so I foiled them up toward the end. I already had some good bark on them anyways at the 169 deg mark.
Here they are finished:
Bone slid right out of both...
They just melted apart....very little effort was needed to pull these. Sorry, no pulled pix....it was late. But I will have plenty of pix of the final product this Saturday. Gonna be a good day....having some Pulled Pork, Baby Backs, Blue Cheese and Bacon Cole Slaw, and some Big Moe Cason's Peach BBQ Baked Beans! Everyone is invited.