Boston Butts (aka Pulled Pork)

The ingredients for the rub and the injection

The butts prepared for the rub

Getting a little help

Injecting the butts

On the Big Green Egg ready for smoking

I hope all is well. I am embarking on my first attempt to smoke “Boston Butts” (pulled pork) this weekend. The fun began this afternoon by making the dry rub and the liquid injection. The butts were then rubbed, wrapped and refrigerated for 4 hours. They have now been removed from the frig and place in the Big Green Egg for the next 12-15 hours. A mixture of Apple and Maple chips were soaked all afternoon and joined the butts in the grill.

If you are within 1,000 miles, feel free to hop in the car and head this way. Hopefully, we will have a yummy BBQ sandwich waiting for you. I did smoke several chickens last weekend, so there is a back up plan if the pork does not work out. Seriously, if you are in Indy feel free to drop by tomorrow afternoon/ evening for a cold adult beverage and a game of “corn hole” (aka “bags” aka “tailgate toss”). We should have plenty of food and the beer will be on ice by 8:00 tomorrow morning. I will let you know how they turn out, Nick