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#1
I think I've posted this before but this is a good way to enjoy a classic without the hassle of lighting the smoker. Don't get me wrong, it's always better on the smoker...
5-10 LB Boston Butt with the bone in
Submerge the meat in salt water and refrigerate overnight. I sometimes flave the "brine" with apple juice, pepper, etc... Salt is the key component to this step.
Remove the meat from the brine after about 12-24 hours and coat very liberally with dry rub (mostly brown sugar with cayenne, sea salt, garlic powder, black pepper and oregano). Wrap seasoned meat in seran wrap and refrigerate over night.
Unwrap the meat and inject with a mixture of applecider, apple cider vinegar, hot sauce and liquid smoke.
Wrap the meat in tin foil. I cook mine in a stainless steel pan with balled up pieces of foil under the meat to elevate above the juices that will cook out (you don't want this to be soggy).
Cook at 225 for about 8-10 hours.
DO NOT OPEN THE OVEN WILL THIS IS COOKING.
check temp @ 8 hours. Do not pull this out of the oven until temp reaches at least 190 degrees REGARDLESS OF ANYTHING ELSE YOU READ. The bone will pull out cleanly and easily when it is done.
Let the meat rest for 15 minutes then use your gloved hands or forks to pull apart.
Splash the meat with the injection mixture and serve.
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