My personal opinion is that a Boston Butt, pork shoulder, is the most tender and favorable cut to use.
Preperation: Rub the butt with Smoked Canola Oil and coat with Billy’s Spice. The more rub, the greater the flavor.
Cover and marinate in icebox for 3-4 hours or overnight.
Cooking methods:
1. Electric Smoker: I have owned a Cook Shack Smokette for at least 10 years. A great smoker and it really introduced me to the wonderful world of smoke cooking. Set temp at 225 and cook for 8-10 hours internal temp 175-180.
2. Stove Oven: Wrap in foil and cook at 225 for 8 hours. Open foil and cook for another hour.
3. Charcoal or gas grill: Cook low and slow over indirect heat until butt reaches internal temp 175-180.
Let butt sit until cool enough to handle. I personally use latex gloves with thin cotton gloves underneath. You can also order Bear Claws or simply tear apart with 2 large forks. You will soon learn the best method for you.
Great flavor and tender texture. Serve with South Carolina Red Vinegar & Pepper Barbeque Sauce or Mustard Base Barbeque Sauce.
