Project Ideas

MIXON BACKYARD BARBECUE ACADEMY
BOSTON BUTT
AVERAGE WEIGHT: 8LB
SMOKER TEMP: 300 DEG
INTERNAL TEMP: 200 DEG
INGREDIENTS
BOSTON BUTT
MYRON MIXON ORIGINAL RUB
MYRON MIXON HOT RUB
3 GALLONS APPLE JUICE
10LB SUGAR
3LB SALT
2C LOUSIANA HOT SAUCE
DIRECTIONS
Injection – 3 Gals of Apple Juice, 10 Pounds of Sugar, 3 Pounds of Salt, and 2
Cups of Louisiana Hot Sauce. Heat over the stove while whisking the contents
until the salt and sugar have dissolved. Let contents cool to finger temp
before injecting into the product.
Prep Work – Remove the butt from the package. Check for bone slivers or any
hard bone spot on the butt. Remove the fat above the money muscle. Roll
the butt over and remove 3 inches of fat below the money muscle. Roll the
butt back over to the original position and begin the injection. Inject the butt
until full. Apply vegetable oil on the butt to bind the rub to the meat.
Rubs – Use Myron Mixon Original Rub and Myron Mixon Hot Rub. Apply
Original Rub generously. Apply Hot Rub at a 25-50% rate of the Original Rub.
Time to place the Butt on the Smoker at 300 degrees with Fat Cap down.
Cook – Allow the butt to sit on the smoker for 2 hours at 300 degrees. Get an
aluminum pan and place one cup of apple juice in the bottom of the pan.
Place one rib rack in the pan. Set the butt on the rib rack in the pan fat cap
down. Cover the pan tight with foil. The butt will remain in the covered pan
until the butt reaches the desired internal temp of 200 degrees.
Rest – Remove the pan from the smoker with butt still covered. Place the
pans under a resting blanket for at least 2 hours.