Those following my Facebook page know i spent sometime last week trying to find a butcher willing to cut me a "Boston Butt". A typical cut in the US but not here in Australia. Even finding instructions on what to tell your butcher is bullshit hard.
I ended up with a full pork shoulder, a pork scotch fillet and the Boston butt.
I decided to do both the Scotch Fillet and The Boston Butt with the exact same method relative to their weight. The Scotch Fillet is the deboned meat from the neck and the Boston Butt includes muscles from both the shoulder and the neck, both highly marbled areas with lots of connective tissue, meaning the only way to cook this right is the traditional low and slow. The general rule of thumb for large cuts of meat like this is usually 1.5 hours smoking per pound, last time i checked i was not American so it was time to get onto the converter. Below are my conversions
Boston Butt: 2.6kg=5.7lb=approx. 9 hours
Scotch Fillet: 1.8kg=3.9lb=approx. 6 hours
I decided to run the smoker a bit higher than usual at about 120c (250f) due to duration of the smoke. I also decided to use one of the Weber's using the charcoal snake method to achieve such heat for such a long time. This way i only used about 2kgs of charcoal, had i used the offset that number would have been a hell of alot higher for that amount of time. I used Cherry wood this smoke, and no it doesn't taste like cherry, pull your shit together.
I also have to apologise. Due to the length of this process i honestly forgot to take some photos
Dont hate on me.
Enough chit chat
STEP 1. THE BRINE
This is the first time i brined such a large cut and i can tell you, it wont be the last time. There was so much flavour right through the meat and i think the brining had alot to do with it. If you decide to brine be sure to emit the salt content from your rub as this step is very salt heavy. For both cuts i mixed
1.8L water, 3/4 salt and 1/4 cup brown sugar together
Submerged the meat and put in the fridge for about 8 hours, dont go much longer than this as i believe the meat will start to pickle and that just sounds fucking disgusting. Pickled pork, yuck.
STEP 2. RINSE AND RUB
After 8 hours i took the meat out of the brine and rinsed them, patted them dry and made the rub. This is a fairly standard rub for pork, I decided to up the ante and increase the black pepper content because i wanted a great bark. Then wrapped tightly and put in the fridge overnight.
6 tablespoons ground black pepper
1/4 cup Turbinado or raw sugar
3 tablespoons parika
1 tablespoon dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon Tony's (thats me!) Loco batshit crazy homemade chilli power. No recipe to follow because i can't remember how i made it.
STEP 3. GET UP GOD DAMN EARLY AND GET THAT SHIT ON THE SMOKER.
Self explanatory, these things take FOREVER to cook. Get your smoking methods down so you're not adding charcoal every hour, get yourself a good remote thermometer that measures both BBQ temp and meat temp. I got up at 3:30am and due to my area of residence it was too cold for lighting charcoal, so i resorted to the most impatient way possible. About 6 fire starters under my charcoal chimney. By 5am the BBQ was up to temp and the meat went on. I've read few places that if you pierce the meat (i.e injections, meat thermometer) you have to have the meat upto a certain temp within 4 hours or the meat is spoiled. I was in no mood to fuck this meat up so i put the boston butt on and went back to sleep. 3 hours later i put the scotch fillet on. Then i put in the probe and let the BBQ do its thing, besides the occasional wood topping up.
There really wasnt much to do while this cooks until it hits 'the stall'....this 'stall' happens anywhere between 70c (160f) and 87c (190f) and can last for hours. It is every BBQ'ers enemy and there is a million explanations for what it is. Callogens breaking down, meat sweating etc. I found the best way to get through this stall is to wrap the meat in foil with 1 tablespoon of cider vinegar after it hasn't risen for about an hour. It usually picks up its game after a while and continues to climb.
I did not have to wrap the Boston Butt (right hand side) until about 87c, the scotch fillet was wrapped at 70c.
I also found no reason to spray these as the surfaced seemed juicy enough.
STEP 4. RESTING AND MAKING SIDES
Once they both hit 90c (195f) I pulled them off the smoker, wrapped them tightly in foil and let them rest in an Esky with towels for about 1.5 hours. This process pulls all the juices back in to the centre of the meat and tenderises amazingly. During this time i made the sides to be had with the pulled pork on soft white rolls. Both tradtional sides i made one of them my own by dramatically increasing the heat.
Caitlin (Carolina Red Sauce)
1 and half cups cider vinegar
1/2 cup tomato sauce
1 tablespoon cayenne
1 tablespoon sugar
1 teaspoon salt
Combine together, keeps indefinately.
Red Slaw (Coleslaw, americans just get lazy)
1 cup mayonnaise
3 tablespoons Caitlin Red Sauce
2 Tablespoons sugar
1 Tablespoon tomato sauce
1 Tablespoon cider vinegar
1 teaspoon salt
1 Head cabbage
Combine and leave to chill in fridge.
STEP 5. PULL OFF
Ok the time has come, the guests have arrived. Get yourself some foil trays, place each cut in a tray, get two forks and pull that shit apart like Adam Sandler's ability to still make a funny movie.
Place a hefty handful of the pork on each bun.
Place a hefty handful of the slaw on top.
Shake the Caitlin Red Sauce like you're a teenager.
and if you're feeling saucy dip a spoon into any juice that came out of the foil and sprinkle it over all of it.
Then close the bun, Take a bite and thank your god that there is something this amazing on this planet.
And no, there is no way to take a clean photo of it.
Thanks for reading Y'all