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Boston Butt

Blake has perfected this award-winning recipe over many years and has taken advice from some of the greatest pitmasters ever to cook on the Memphis In May circuit. He was inspired to his love of cooking by Jim Burnett, the Dixie Drippin's Barbecue Team's first pitmaster.

Equipment

  • Smoker
  • Tin foil
  • Tin pans, if desired
  • Injection needle, optional

Ingredients

  • 1 Boston Butt trimmed
  • 1 jug apple juice
  • 1 jug pineapple juice
  • 1/2 bottle Dixie Drippin's Seasoning cover your Butt
  • Dixie Drippin's Barbecue Sauce for serving up

Instructions

  • Tip: Ask the butcher to trim the excess skin and fat off the butt. There is still plenty of
    fat in the meat for a good tender cook. This allows the rub to get in the meat
    rather than melt off with the fat. It’s also easier to handle when pulling or
    chopping.
  • Rub your butt liberally with Dixie Drippin’s Seasoning all around. With the skin removed, you will now get a good bark all around the meat. If you like to inject your butt, use a mixture of 1/2 apple juice and 1/2 pineapple juice and 2 tablespoons of Dixie Drippin’s Seasoning. Cover and refrigerate for 2 to 3 hours if time permits.
  • Heat your smoker to 225 to 250 degrees. Put your butt on, unwrapped, for at least 3 or 4 hours or until desired color. This is when the smoke ring will form on the inside edge of the meat.
  • Remove your butt from the smoker and wrap. Cook for another 4 or 5 hours. When done, a thermometer should easily penetrate the meat when poked into the middle.
    Another way to determine doneness: the bone should be loose and easily pull free from the meat. To get in practice. Try the poke test before the meat is cooked, again when you wrap, and at the end to feel the difference. Handle the raw meat to feel the resistance, compared to the more pliant, loose feeling when it is tender and done.

Notes

Tip: If using a large enough smoker, put the butt in a disposable tin pan. When it comes time to wrap, just put foil over the pan and pinch foil to seal tightly around the edges. This eliminates mess in your smoker. Caution, there will be hot drippin’s in the pan. On occasion, Blake cuts up apples or pineapples in the pan for a little extra steamy flavor.
A little extra flavor: Sometimes, Blake sprays apple juice lightly over the pulled meat and then sprinkles again with Dixie Drippin’s Seasoning before serving with Dixie Drippin’s Sauce.
Too freeze: Place meat in a freezer bag and draw out air. A straw works well if you don't have a vacuum sealer. The butt will taste fresh with this method.