Ingredients:

• 3-5 kg Boston Butt
• Coarse sea salt
• Black pepper (freshly ground)
• BBQ rub of your choice
• 2 Hickory wood chunks
• 2 Applewood chunks
• Stainless steel drip pan
• Pink butcher paper
• Spray bottle with a 50/50 mix of apple juice and apple cider vinegar
• Meat thermometer
• Kamado charcoal

Preparation

• Pat the meat dry with paper towels.
• Rub the Boston Butt generously with a mix of sea salt and black pepper.
• Next, apply a BBQ rub of your choice and massage it in well.
• Let rest for at least 1 hour at room temperature or refrigerate overnight for extra flavor.

Cooking Instructions:

• Start your Kamado and bring the temperature to 110°C (230°F).
• Add the wood chunks and place a drip pan under the grate.
• Place the Boston Butt on the grate in the indirect zone with the fat cap facing up.
• Close the lid and let the meat cook slowly.
• After 3 hours, spray the meat every hour with the apple juice-apple cider vinegar mix.
• Once the internal temperature reaches 70°C (160°F), wrap the Boston Butt tightly in pink butcher paper.
• Continue cooking until the internal temperature reaches 92-95°C (198-203°F).
• Remove the meat from the BBQ and let it rest for at least 1 hour while wrapped in the paper.

Tips:

• For extra deep flavor, let the meat dry overnight in the fridge after seasoning.
• A stable temperature in your Kamado is crucial for the perfect result.
• Use a meat thermometer to check for the perfect doneness.

Enjoy! Jan Luts