Our first adventure with the Boston Butt…
Our butt was 14.2 pounds.
We used Heather’s BBQ Rub:
We tripled the recipe, used a full cup of rub on each butt (ours was cut into two) and let them sit, wrapped, for two hours, at 45 degrees.
In a large roasting pan, on a rack, we started the butts, in an oven at 400 degrees for 30 minutes. Then we reduced the oven to 225 degrees and went to bed.
I turned off the oven at 5am. It was a success after just 12 hours. (We estimated 1.5 hours per pound.)
Then the trick was getting it cool enough to touch, so the fat could be separated and discarded and brunch was on its way. Definitely going to do this over again.. more than once.
We yeilded 9.5 pounds of cooked pulled pork, at the price of about $23, sans oven cooking costs.