BBQ BOSTON BUTT (PULLED PORK)
Buy this stuff:
- Bone-in Boston butt(s)
- Payne County Rust All-Meat Seasoning
- Brown sugar
- Heavy-duty aluminum foil
- Spray-bottle loaded with apple cider vinegar
- Instant-read meat thermometer
- Rub roast generously with 1:1 mixture of Rust:brown sugar.
- Smoke at 250F for 5-6 hours, spraying with apple cider vinegar every hour.
- After 5-6 hours, internal temperature of the butt should be around 155F-160F. Double wrap it in foil and continue cooking either in the smoker or in an oven (careful to place wrapped butt in a roasting pan to prevent an oven flood).
- Butt roast is done when internal temperature reaches 190-195F.
- IMPORTANT: Let it rest at room temperature in foil for at least two hours.
- After resting, open the foil and pull out the bone. Resist "shredding" the pork, rather pull the roast apart in large, thumb-sized pieces and arrange in a pan. When it's all pulled apart, sprinkle it all again with Rust to re-season.
(found on www.paynecountyrust.com)
Testimonials also rave about its use on popcorn, corn-on-the-cob, mashed potatoes and even watermelon!
Mix Payne County Rust with an equal amount of brown sugar and you have a dry rub that is award-winning. Payne County Rust has been used in many Kansas City BBQ Society sanctioned competitions to bring home the bacon.