KickAssBBQ Quick Boston Butt
on the Big Green Egg

This Quick Cook method is used by some BBQ Champions in competitions. For those of you that can maintain a smoker temp of 350 degrees, here is a method you should try if you do not have 12-15 hours to smoke a Butt. Boston Butts smoked in 5 hours!!!! You can use the same recipe for Beef Brisket!!!!!



Attention!!! Injecting is an option. I sometimes just rinse them off and add my rub, put in a pan, add a beer and throw on the smoker. I inject right through the plastic on these Butts to keep from making a mess. I inject them until they are FULL of liquid.

Ingredients

• 2 Cups Apple Juice



• 2 Cups Water



• 1 Tbs. Rub



• 1/4 Cup Cider Vinegar

Directions:

1. I put my rub on and let them come up to room temperature while I get my smoker cranked and up to 350-375 degrees. I usually let it go to 400 because it will drop off when you load the meat.



2. Smoke them fat cap down for the best Bark and to insure the meat is protected from burning by the fat cap.



3. Like all my meats (except ribs), they are in aluminum pans. There may be so much liquid seeping out of them while they are resting on the counter that you may not need to add any liquid (beer) to the pans.



4. Put them on the smoker and get it back up to 350 if it has dropped off lower than that.



5. 
   
   At 2 hours they look like they have been smoking for about 8 hours at 225!!!!



6. Cover them with foil at 3 hours.



7. Cook them for about another 2 hours.



8. I take them off at 4.5 - 5 hours or when they are 195 degrees internal. Keep them covered with foil and let them rest for about 1 hour and I pull them at about 200.

This BBQ is as good as any I have ever smoked. Don't have 15 hours to smoke? Try this method. Same results!!!!!!!!!!!!!

Recipe from KickAssBBQ.com

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