Tupelo Honey Boston Butt
Serves 12 - 16
Prep Time: 30 minutes
Cook Time: Varies (Several Hours)
Make world-class pulled pork at home. The Primo Tupelo Honey Crunch rub brings a signature flavor with air-dried honey crystals, Ancho chili peppers and cayenne pepper to offer an undertone of heat. You’ll never go out for barbecue again!
- 1 Boston Butt (any size)
- Primo Tupelo Honey Crunch dry rub (or your favorite rub)
- Yellow mustard
- Butcher’s string
- 2 liter bottle of cola
- 4 wood chunks (fruit woods like apple and peach)
- 1 drip pan (if using a disposable aluminum, make sure it is not over 3” deep)
Trim off any large areas of fat down to 1/8-in. so the rub can penetrate the meat. Wash the butt and pat dry.
Use butcher’s string to tie the butt into a compact form (two lengthwise and widthwise). Brush the entire butt with yellow mustard.
Generously sprinkle dry rub on all sides and pat the rub with your hands to adhere to the butt. Cover with clear plastic wrap and refrigerate 1-3 hours to allow the rub to set. Remove 1 hour before cooking to allow it to come up to room temperature (it will cook faster).
Ensure that you have enough charcoal for a long cooking period. Build a mound of charcoal just below the side holes in the fire box up to almost the top of the fire ring.
Light the charcoal in one area and wait five minutes with the dome open. Place wood chunks on top of the charcoal, so they will smoke within the first 2-4 hours.
Insert the heat deflector plates, drip pan and cooking grates in the grill. When the grill reaches 225°F and 250°F, pour a 2 liter bottle of your favorite cola into drip pan (Coke or Dr. Pepper work well).
Place the Boston butt in the grill and insert the temperature probes of the remote thermometer if you are not using a pen thermometer.
Remove the butt after reaching an internal temperature of 195-200°F.
Place the butt on a large cutting board or platter and use a large serving fork to “pull” or mash the butt. Pull the meat as coarsely or finely as desired.
Serve with your favorite barbecue sauce, buns, baked beans and cole slaw.
Recipe from Primo Ceramic Grills.