Jock's Good Grub: Boston Butt or Front Shoulder Roast? Either Way Spells Excellent Barbecue

Two weeks ago I developed a craving for barbecue pork sandwiches and it took me until today to finally take care of that craving. There are several reasons for waiting until today to satisfy my craving, mainly because I need a full day and not just a full day but a full day with sunshine. Low and slow is the cry when smoking a pork shoulder. The smoker starts early in the morning and doesn't stop until early evening. That is the way it goes to make delicious, moist, fall off the bone barbecue pork.

Years ago, when I first started making barbecue, the first barbecue I mastered was making barbecue pork, probably because it is he easiest and most forgiving of all barbecue cooking. The hardest part of making barbecue pork is maintaining the temperature in the smoker. The recipe couldn't be easier, start with a boston butt roast or front shoulder roast. Although, I'm not sure why it's called a boston butt when it comes from the front shoulder. For this particular 'cue I found a 9 pound shoulder roast at the local market.

For the rub I chose the same rub I used a week ago on the barbecue beef ribs and why not, it's a good all around rub. Below is the recipe but you can also get the original from the Food Network web site and many others.

Magic Dust:

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
1/4 cup powdered mustard
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper

As I stated above, this is an all day smoke so I loaded up the charcoal holder to the top. Also, I chose cherry wood for today's smoking wood choice. I put a few chunks in at the beginning of the smoking process and add more about half way through. This gives the pork enough smoke flavor to know it came from a smoker but no so much that it taste like a burnt piece of wood.

Once the charcoal and wood are ready it's time to load the pork on the grate. And sit back and wait and wait and wait.

Four hours later and it's time to check what we have and to insert the digital thermometer. It's already at 145 degrees F. but from previous experience I know it gets there fast. It seems to take forever to go that last 30 degrees F or so. I am ultimately looking for 195 degrees F final cooking temperature.

Six hours later and the roast is over 185 degrees F. I decided to take it off at this time because I know it will raise a few degrees as it rest and also because it was getting late and I wanted to eat.

After the pork has rested it's time to "pull" the pork. I prefer the two fork method over cutting the pork up with a knife. Also, a good indicator to tell if the pork is done, the bone should come out clean as in the case. Although, I think the roast could have used a little more time in the smoker.