Brits Try [SMOKING BOSTON PORK BUTT ] For The First Time! - 16 lb BEAST !!!!

Get ready for a smokin' adventure with Mr. H and friends as they take on their biggest BBQ challenge yet – a massive 16-pound Boston Pork Butt! 🐖

In this epic YouTube video, Mr. and Mrs. H dive headfirst into the world of smoking with their trusty entry-level offset smoker. After conquering the art of smoking ribs, they've set their sights on mastering the Southern BBQ classic – Boston Pork Butt.

Using good ole hickory wood and coals we take things to the next level !

Join them on this mouthwatering journey as they fire up the smoker, marinate the pork, and apply techniques learned from the BBQ legends themselves – Matt Pitman, The Mad Scientist BBQ, and Malcom Reed from How to BBQ Right.

This slow-cook extravaganza promises to be packed with flavor, tips, and laughs as they share their experiences, successes, and maybe a few challenges along the way. Will they achieve that perfect bark and tender, juicy pork that Southern BBQ is famous for?

Don't miss out on this epic BBQ adventure! Grab your apron, fire up your smoker, and join Mr. H and friends as they embark on their ultimate Boston Pork Butt smoking journey. Like, subscribe, and hit that notification bell to stay updated with all their delicious adventures.

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Smoking a 16-pound Boston Pork Butt (Pork Shoulder) is an exciting culinary adventure. Here's a step-by-step guide on how to do it:

Prepare the Pork Butt:

Remove the pork butt from its packaging and pat it dry with paper towels.
Trim any excess fat from the surface but leave a thin layer for flavor and moisture.
Apply the Rub:

Generously coat the entire pork butt with your chosen BBQ rub. Ensure it's evenly distributed, and gently pat the rub into the meat's surface.
Preheat the Smoker:

Preheat your offset smoker to a temperature of about 225-250°F (107-121°C). Maintain this temperature throughout the smoking process. (We went in at 300.F to speed things up)
Add Wood for Smoke:

Place the pork butt on the cooking grate in the smoking chamber of the offset smoker, fat side up.
Close the smoker's lid and maintain a consistent temperature. You'll need to smoke the pork for around 1.5 to 2 hours per pound, so in this case, it may take 24-32 hours.
Maintain Temperature and Smoke:

Keep a close eye on the smoker's temperature and add charcoal or wood as needed to maintain the heat. Also, add more wood chips when the smoke diminishes.

Spritz or Mop:

Every 30 - 45 Minutes, spritz or mop the pork butt with a mixture of apple juice or cider vinegar to keep it moist and add flavor.

Check Internal Temperature:

When the pork butt reaches an internal temperature of around 195-203°F (90-95°C), it's time to check for doneness. Use a meat thermometer inserted into the thickest part of the meat. The probe should slide in like butter.

Rest and Wrap:

Once done, remove the pork butt from the smoker and wrap it tightly in aluminum foil. Then, place it in an empty cooler or a warm, insulated place to rest for at least 1 hour. This allows the juices to redistribute and the meat to become even more tender.

Pull and Serve:

After resting, unwrap the pork butt, and using two forks or meat claws, shred the meat apart. It should be incredibly tender and flavorful.

Serve and Enjoy:

Serve the smoked Boston Pork Butt with your favorite BBQ sauce, coleslaw, and buns. It's perfect for making pulled pork sandwiches or enjoying on its own.
Smoking a 16-pound pork butt is a time-consuming but incredibly rewarding process.