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- Is My Barbecue Ready Yet? â Cooking Pork
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%3C/p%3E%3Cp%3ETo%20many%20in%20Southeast%20US,%20the%20very%20meaning%20of%20barbecue,%20is%20pork.%20Pork%20is%20obviously%20a%20very%20generic%20term,%20and%20really%20could%20mean%20anything%20cooked%20from%20a%20hog.%20However%20for%20most%20of%20us,%20in%20barbecue,%20cooking%20pork%20means%20the%20shoulder,%20and%20for%20most,%20the%20desired%20cut%20from%20the%20shoulder%20is%20the%20Boston%20Butt,%20and%20this%20is%20what%20we%20will%20cover%20in%20this%20article.%3C/p%3E%3Cp%3EThe%20selection%20process%20I%20use%20for%20this%20piece%20of%20meat,%20includes%20finding%20one%20has%20the%20fat%20well%20marbled%20or%20dispersed%20throughout%20the%20cut.%3C/p%3E%3Cp%3EThen,%20I%20start%20looking%20at%20weight,%20the%20higher%20the%20weight,%20the%20longer%20the%20cook,%20so%20I%20like%20them%20right%20in%20the%20middle%20(8-9lbs).%20You%20can%20find%20very%20small%20ones,%20which%20in%20my%20opinion%20are%20normally%20difficult%20to%20get%20tender%20(4-6lb),%20and%20the%20very%20large%20ones%20(11-13lb)%20are%20difficult%20to%20cook%20evenly.%3C/p%3E%3Cp%3EOk,%20we%20have%20found%20our%20Boston%20butt,%20and%20it%20is%20now%20time%20to%20marinate%20the%20piece%20of%20meat.%20The%20most%20popular%20way,%20and%20very%20acceptable%20way%20I%20might%20add%20is%20to%20put%20a%20real%20good%20dry%20rub%20on,%20and%20let%20it%20marinate%20for%2010%20to%2012%20hours.%20A%20good%20rub,%20is%20the%20rub%20we%20assembled%20in%20our%20first%20segment%20in%20this%20series%20%E2%80%9CAll%20BBQ%20Needs%20is%20a%20Good%20Rub!%E2%80%9D.%3C/p%3E%3Cp%3EI%20like%20to%20use%20what%20is%20called%20a%20wet%20rub,%20which%20would%20mean%20to%20coat%20the%20meat%20first%20with%20a%20liquid%20of%20some%20kind%20then%20apply%20the%20rub,%20or%20it%20could%20mean%20to%20actually%20mix%20the%20liquid%20and%20the%20rub,%20and%20then%20apply.%20My%20favorite%20way%20to%20approach%20this%20would%20be%20to%20apply%20yellow%20mustard,%20then%20apply%20the%20rub.%20Just%20plain%20yellow%3C/p%3E%3Cp%3EMustard%20has%202%20very%20desirable%20properties%20which%20make%20it%20a%20great%20choice%20in%20your%20wet%20rub%20application.%20First,%20it%20contains%20vinegar,%20vinegar%20being%20an%20acid%20will%20start%20to%20break%20down%20the%20surface%20of%20the%20meat,%20allowing%20the%20dry%20rub%20flavor%20to%20penetrate%20deeper%20and%20quicker,%20then%20if%20applied%20on%20its%20own.%20The%20other%20positive%20to%20yellow%20mustard%20is%20the%20consistency.%20Mustard%20is%20more%20like%20a%20paste%20and%20it%20will%20hold%20the%20rub%20on%20the%20meat%20very%20effectively,%20and%20the%20taste%20of%20it%20will%20actually%20blend%20well,%20and%20not%20be%20distinguishable%20on%20its%20own.%3C/p%3E%3Cp%3EYou%20can%20also%20inject%20this%20cut,%20and%20add%20flavors%20this%20way%20to%20the%20meat,%20such%20as%20apple%20juice,%20cider%20vinegar,%20etc..%20This%20is%20a%20very%20acceptable%20way%20to%20prepare%20this%20cut%20of%20meat,%20and%20if%20you%20are%20going%20to%20do%20so,%20you%20would%20want%20to%20inject%20before%20you%20apply%20your%20wet%20rub.%20In%20this%20article,%20we%20will%20add%20additional%20flavors%20after%20it%20is%20cooked.%20After%20we%20have%20applied%20our%20wet%20rub,%20we%20will%20let%20marinate%20for%2010%20to%2012%20hours%20ideally,%20but%20if%20your%20in%20a%20hurry,%20then%20I%20would%20recommend%20a%20minimum%20of%204%20hours.%20After%20the%20marinate%20time,%20about%2030%20minutes%20prior%20to%20putting%20it%20in%20your%20cooker,%20apply%20another%20coating%20of%20the%20dry%20rub%20only.%20Then%20let%20the%20rub%20work%20itself%20in%20for%20about%2020%20to%2030%20minutes.%3C/p%3E%3Cp%3EOk,%20we%20are%20ready%20to%20cook.%20I%20prefer%20to%20cook%20this%20cut%20slow,%20so%20I%20would%20recommend%20to%20cook%20this%20between%20225%20%E2%80%93%20250%20degrees%20F.%20Next,%20once%20the%20outside%20(the%20bark)%20reaches%20a%20nice%20dark%20color,%20I%20wrap%20the%20butt%20in%20heavy%20duty%20aluminum,%20an%20ideal%20internal%20temperature%20of%20the%20boston%20butt%20at%20this%20point%20should%20be%20between%20150%20-170%20degrees%20F%20(after%20about%204%20to%205%20hours),%20then,%20place%20it%20back%20into%20the%20cooker.%20I%20have%20a%20few%20reasons%20why%20I%20like%20to%20wrap,%20first%20it%20allows%20you%20%20retain%20the%20juices%20from%20the%20butt%20to%20use%20for%20flavoring%20after%20its%20cooked,%20it%20keeps%20the%20butt%20moist,%20and%20it%20will%20not%20lose%20as%20much%20moisture,%20and%20finally%20it%20reduces%20the%20cooking%20time.%20When%20foiling%20at%20this%20point,%20it%20helps%20break%20down%20the%20connective%20tissue%20in%20a%20quicker%20amount%20of%20time.%3C/p%3E%3Cp%3ERemove%20the%20butt%20from%20the%20cooker%20once%20it%20has%20reached%20an%20internal%20temp%20of%20195%20%E2%80%93%20200%20degrees%20F.%20You%20will%20now%20want%20to%20let%20it%20rest%20in%20a%20warm%20environment%20(empty%20cooler,%20wrapped%20in%20a%20blanket,%20food%20holding%20box)%20for%20at%20least%20an%20hour.%20Then%20remove%20from%20the%20foil%20(retaining%20the%20juice),%20and%20pull,%20some%20like%20to%20use%20their%20hands,%20and%20others%20like%20to%20use%20forks,%20or%20a%20handy%20tool%20referred%20to%20as%20bear%20paws.%20Once%20pulled%20you%20can%20now%20add%20more%20flavor%20to%20your%20pork%20by%20adding%20BBQ%20Sauce,%20or%20the%20retained%20juices,%20adding%20rub,%20etc.%20Then%20serve..%3C/p%3E%3Cp%3EAbout%20the%20Author%3C/p%3E%3Cp%3EKevin%20Bevington%20is%20the%20Pit%20master%20for%20the%20Championship%20BBQ%20Team,%20HomeBBQ.com%20He%20has%20won%2060%20Championship%20Titles%20including%2030%20Grand%20Championships,%20and%2030%20Reserve%20Grand%20Championships.%20Kevin%20has%20released%202%20DVD%E2%80%99s%20for%20the%20Backyard%20Cook,%20Grilling%20with%20HomeBBQ.com%20and%20Backyard%20BBQ%20with%20HomeBBQ.com.%20He%20also%20sells%20some%20of%20the%20finest%20bbq%20and%20grilling%20rubs,%20and%20Barbecue%20Sauce,%20the%20actual%20products%20he%20uses%20in%20Barbecue%20Competitions.%3C/p%3E){kind=link}