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Darran’s Juicy Butt

Recipe by
6:30 - 7:00 Hours
Prep: 30 Minutes | Cook: 6 Hours

 

Ingredients

  • 7-8 lb Boston Butt
  • Chiavettas Barbecue Marinade
  • Bad Byrons Butt Rub
  • Wood of your choice

Directions

  1. Inject the meat with the Chiavettas. Straining first will keep your injector from becoming clogged.
  2. Rub down with the butt rub, ensuring even coverage on the entire piece of meat.
  3. Prior to starting your fire, make sure any wood you use has been soaked in water for 3-4 hours to avoid any flare-ups. We use pecan wood, but you can use any wood you like.
  4. Fill charcoal box to the top, but not over-full, leaving room to place the soaked wood between the charcoal box and drip plate. Do not place your wood in your PoMan until your coals are ready for cooking.
  5. Once your coals are ready and wood is placed, place meat on rack, fat side down, and cover with lid, leaving a small crack for ventilation.
  6. Cook for about 4 hours, or until internal meat temperature reaches 165. Remove from heat, wrap in foil and return to PoMan. You will need to add more charcoal to maintain heat for the last 90 minutes or so of cook time. Meat temperature should be 195 to 200 when done.
  7. Remove from grill, remove foil and let rest 5-10 minutes….Enjoy!
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One Review

  1. Robert James

    This is a awesome way of cookin your butt. The only thing we do different is at the end of cookin we place wrapped butt in a empty cooler for sometimes up to 30 min. It can stay in there awhile if your getting your sides all ready. Happy Po’Mannin’

    Star

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