Hot and Fast Pulled Pork
Cooking this Boston Butt from Cheshire Farms on the Gateway Drum smoker using Hot and Honey rub and wrapping it in Tangy Vinegar Sauce
Royal Oak Charcoal
Royal Oak Tumbleweeds
Heath Riles BBQ Hot Rub
Heath Riles BBQ Honey Rub
Heath Riles Tangy Vinegar Sauce
Cheshire Farms Boston Butt
Get smoker of choice up to temperature, we cooked at 275º.
Score fat side of butt, if you choose.
Coat butt with mustard or binder of choice.
Season butt with a layer of Heath Riles BBQ Hot Rub and a layer of Heath Riles BBQ Honey Rub.
Allow butt to rest for 15-20 minutes before placing on smoker.
Place butt on smoker, we placed a ChefAlarm in our butt and set it for 130º. This can vary based on bark, etc...
We spun the rack on the Gateway Drum Smoker every 30-45 minutes.
Once butt reaches internal temperature of 130º, remove from smoker to wrap.
Wrap butt with Heath Riles BBQ Tangy Vinegar Sauce and foil. Return to smoker.
Continue cooking butt until an internal temperature of 203º is reached. Our total cook time was 5 hours.
Once internal temperature is reached, remove from smoker and allow butt to rest.
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Boston Butt, Cheshire Farms
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