> >>From: "carabelli"

> >> You name isn't Bill Combs, kindly butt out.

> Smoking a Boston Butt (stolen off the net with comments)
> Most Boston Butts are in the range of 8 pounds with the bone in.  The
> process is barbecuing a butt is pretty simple. Rub it, cook it, pull it.

> *carabelli aside (don't even consider doing this without wood on the fire,
> apple, hickory, pecan, cherry, oak in a pinch - just nothing with resins
> (PINE!!!)), if you don't see a butt at the store ask the butcher - they'll
> cut one for you.  If you don't have a smoker it can be done on a Weber -
> they make a deal that holds the charcoal on two sides to allow you to cook
> the butt indirect (not directly over the coals).  A pain - you will be
> adding charcoal and wood way too often - get a cheap bullet smoker*

> First, start you barbecue and get it up to temperature, 220 to 275F.

> *carabelli aside - If you let the temp go over 275F I will turn you in* -
> really don't worry too much - just low and slow.

> Open the package and give the butts a rub with cheap yellow mustard.  This
> adds some flavor and helps the 'butt rub' to stay on the outside of the
> meat.  As for rubs, most any barbecue rub will do.  However, I like to use a
> rub with little of no sugar in it as the butt turns out a deep red color
> instead of black, as it will if you use a rub with a lot of sugar in it.

> *carabelli aside - NO SUGAR*

> Whatever butt rub you use, give the outside of the meat a generous rub with
> the spice blend.

> Bill's Butt Rub

> 8 tablespoons paprika
> 4 teaspoons salt
> 4 teaspoons onion powder
> 4 teaspoons garlic powder
> 2 teaspoons cumin
> 4 teaspoons black pepper
> 1 teaspoon cayenne pepper

> *carabelli aside - looks good to me - add anything else you think would be
> good - spices are legal*

> Mix ingredients and store in an air-tight bottle.

> There are many commercial rubs available that are very good on pork butts.

> OK, so you've got your butt rubbed, put the meat on the cooking grill and
> covered the barbecue. Every 2 hours, turn the butts over and rotate so no
> side gets too much heat.  I no longer mop or baste my pork butts as the fat
> on and within the meat self bastes them.  If you want to mop, by all means
> go ahead.  You can use a mixture of 50:50 canola oil, apple juice and a
> tablespoons of your butt rub.  Mop the butts when you turn them.

> *carabelli aside - if you really want to check it - open a beer, pour 1/4
> over the butt - drink the rest - maybe turn it once if you remember -don't
> be peeking at it all the time - the lid needs to be on!!*

> After 8 hours of cooking, I will usually stick the Polder temperature probe
> into the meat.  It's done when the internal temperature in above 190F.  This
> temperature will arrive faster the higher the temperature you keep the
> cooking chamber.  I usually no longer bother checking the temperature as I
> have barbecued so many butts, I can now tell by a fork jab if the meat is
> ready to come off the smoker.

> *carabelli aside - 10-12 hours, forget the thermometer, poke it with your
> finger and if it feels like it will fall apart you're home*

> Let the butts rest for about an hour and then with gloves on your hands
> begin to tear it apart, discarding the bone, the fat, connective tissue and
> gristle as you go along.

> Barbecued pork butt can be eaten sliced, pulled or pulled and chopped.  I
> like it all three ways and especially in Pulled Pork Sandwiches.

> I like to use 'gourmet' style hamburger buns to serve the pulled pork on,
> resulting in a pulled pork sandwich.  Open the bun, squirt on some sauce,
> heap on some pulled pork and add some more sauce and put the top in the bun.
> the pulled pork sandwich should be dripping sauce as you eat it.

> I like to serve pulled pork with a Kansas City style sauce.

> *carabelli aside - I like this guy*

> When I use this sauce for pulled pork sandwiches, I often will add a
> tablespoon of apple cider vinegar to a cup of this sauce to give it a little
> more 'tang' and a pinch of cayenne chile powder to give it a little more
> 'bite'.

> In the Carolinas, the pulled pork sandwiches are served with a scoop of
> coleslaw on the sandwich or on the side.  A real Carolina pulled pork
> sandwich will also use a very different sauce, consisting of vinegar and hot
> peppers.  this sauce is something you need to grow up with and is not very
> popular with Californians.

> *carabelli aside - they're not stupid in North Carolina - try it this way
> too - really good!!)

> Dan