- Hey guys, I'm chef Tom,
with All Things Barbecue and today we're going to be preparing competition style Boston
butt pork shoulders. (sauce splashing and dripping) So here we have our
Boston butt pork shoulder and we want to get, really
three main things out of this. And that's gonna be the money
muscle, which is right here, we're going to isolate that
so we can turn in slices. And then on the other end,
around the blade bone, we have the horn, and this is what we're going to get our chunks out of. And then here in the center, we're going to take some pulled pork and that's out of these tubes
that run through the middle. The first thing we'll do is start by isolating this money muscle. We'll trim away any excess fat and silver skin from the outside. Now this gonna kind of
taper down at this end, so, really what we want
to focus on is right here, where we're gonna try and get
six fairly equal sized slices. We're just following along the side where we can see that
the muscles separate. Alright, so we've got
this cleaned up a bit. We're gonna come around to the other side, where the fat cap is, and
go ahead and take that off. Alright, so you can see here
we have the money muscle isolated, and we have
plenty of surface area to work with now, although
it's still attached. So now, we're gonna flip around to the horn side, where the bone is. Now we just want to get as much surface area on here as
we can, so we can get rub and smoke all around
this piece of meat. Start by cutting down into this crevice, and exposing this meat, and then we're going to clean up all this extra stuff, this
silver skin, this fat, we don't need any of that on there. That's just going to inhibit the rub from penetrating and the
smoke from penetrating. Alright, now with this
side mostly cleaned up we're gonna flip it over and
do the same to the other side. Alright, so with all of that
excess fat and silver skin all removed from the surface of the horn, we can now focus on this middle section. We're just gonna do the same thing, taking off anything that's not meat, including the rest of this fat cap. And here you can see one of those tubes, we were talking about,
where we're gonna get some of our pulled pork. You can see we have some of this here, it's actually from that
crevice, on the other side. So go ahead and flip that over
and get rid of that as well. And at the very top of this lip, we're probably not gonna end
up using this stuff at all. So just to help expose
this horn a little more, we'll go ahead and just take that off. Most of that is stuff that you
don't want in the end anyway. Alright, so we've got all
of our isolated areas, our money muscle, where
we're gonna get our slices. We've got the horn where,
we're gonna get our chunks and here in the center, these tubes where we're gonna get our pulled pork. At this point, we're ready to inject. Alright, so we're gonna be injecting our pork butt at this time. We're using the Smoke on Wheels
pork marinade and injection, which has got some really
great flavors for pork, it's got some pineapple in it, it's got some apple, a little bit of soy. There's a couple of
reasons we want to inject. One, is it's another
opportunity to add flavor, which always is a good idea when you're doing competition anything. You gotta get big flavor in this meat because the judges aren't
gonna taste a lot of it. The other reason is to help break down some of these tissues and
make it nice and tender, and we get that with the
acidity from the pineapple juice and some of the apple
juice in this injection. So we'll start here at the horn, and you'll find that pork can
hold quite a bit of injection, and you'll just watch as that flesh balloons up with the injection. So we're gonna insert the needle, poke around to create a pocket, and then add some of the injection. Now also here in the center, you can get quite a bit of injection into this meat. Alright, now when we get
down to the money muscle, this has lots of fat running through it and really doesn't need to
take much injection at all. But just for a little added flavor, we are gonna put a little bit in here. Alright, at this point what we want to do is wipe off the excess moisture and we'll go ahead and apply our rubs. So the rubs we'll be using today are 3 Eyz Original BBQ Spice Rub and R Butts R Smokin' Ozark Heat and we're just gonna combine those 50/50 which I've done in this shaker here. Alright, and let's just let that soak in a little bit before we flip it over and season the other side. At a minimum, you need to give this about ten minutes to soak in. But it's also a good idea to
maybe do this a couple hours ahead so that all those
flavors really start to mix. So we're smoking our pork today on a Yoder Smokers YS640 pellet
grill, set to 225 degrees. (grill sizzles) So we're about five and a
half hours into this cook and we're getting some really nice color on these pork butts. Let's go ahead and take a look and see if we're ready to wrap. So we have a really nice, dark brown, mahogany color on this, and
at this point I think we wanna go ahead and wrap it in foil
and stop that browning process. Alright so we see here on our pork butt, we've got the money muscle here, which has kind of shrunk down a bit, and that's a pretty small money muscle, and that's a good example
of why we want to cook at least a couple of
these for a competition. That'll really allow
use to pick and choose our best pieces to put into the box. Now here in the thick part
we're reading about 155, which is right about where I'd guess. I just want to reiterate, that we're not cooking to a temperature at this point. What we're looking for is
a doneness, a certain color and that's where we want to
stop the browning process and that's why we're
wrapping it in the foil. So the only thing we're gonna do to this, at this point, is add a little bit more of our Smoke on Wheels pork injection. We'll probably put a quarter
cup of this in the wrap. Now we want to wrap this
as tight as possible. Just to be sure that we don't
lose any of that liquid, we're gonna wrap it twice with the foil. Alright, with our butts
wrapped in foil now, we're gonna return them to the cooker, and we'll go ahead and
turn the temperature up to 300 degrees. Alright so the next thing
we're going to be looking for is to finish off those money
muscles, and we're looking at about a 285 to 290 finishing temperature, but we'll come back in a little bit and probe those and see
how tender they are. Oh yeah. Alright so here we are about an hour and a half
into cooking this wrapped, we're just gonna check on the tenderness. So here's our horn down here, and this is where we want
to pull our chunks from. We're looking at an internal temperature of about 200 degrees right now, so this should be a really
good spot to pull this. Now we're gonna go stick
that in a Cambro to rest, for at least a half an hour
before we do anything with it. Now before we throw this
butt into the Cambro to rest, we just want to put a
little bit of sauce on it to kind of tack up on
to that money muscle, before we slice it. The sauce we're going to be using is EAT Barbecue's IPO sauce. This is a really great sauce, it's got a great balance
of sweet and vinegar to it. So we're just gonna pour a little bit right here on top of the muscle. We'll kind of brush that around. Now as the muscle rests that
heat from the muscle is going to allow the sauce to really
kind of tack up on it. So we're just sort of
going to loosely cover this and then we'll throw it into the Cambro. Alright, so here we have our butt that we're going to be using for pulling and for getting chunks out of. We're just going to go
ahead and separate these. There's that money muscle,
which is obviously over, now that this is at a pulling temperature. But this is such delicious stuff and it's got such good bark on it, that this could be really good for your pulled meat that
you put into the box. So we're just gonna
keep that in the juice, keep it nice and moist. Over here, we have this big hunk of great bark that we can
get some chunks out of, and these chunks are exactly
what they sound like. They're not quite gonna fall apart like our pulled stuff will. They'll have a little
bit of pull left to them. But we want to get some
with the nice bark on it because that bark's got a ton
of flavor and texture to it and this part, this muscle right in here, if you look at this blade bone
where the smaller muscle is, this is some of my favorite
meat on all of a pork butt. So we'll see if we can get some
good chunks out of that too. Alright, so here we have our money muscle. It's been sitting for about
30 minutes, 45 minutes that sauce is tacked up
really nice on the outside. We're just gonna go ahead and remove that, bring it over here to our cutting board, and we need to get six
slices out of this guy. So let's take a little
bit off the end here, and I'd say that's about
the end of where we want, so that we're nice and even on size. Gonna get three out of each half, and there we have six evenly sliced, evenly sized slices to put into our box. (chewing) That money muscle is just shredded and really tender right now and it's got some great bark on it, so we run that through the juices there, to get a lot of flavor. So we're just gonna hit that, with just a little bit of
our sauce right there on top, and we'll kind of toss that around to get it coated in that sauce. Not too much, the pork's got a ton of great flavor in it already. Thanks so much for watching, if you enjoyed the video please
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you'd like to see me cook, let me know in the comment
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