{"id":8001,"date":"2020-08-09T08:56:10","date_gmt":"2020-08-09T15:56:10","guid":{"rendered":"https:\/\/blog.austinity.com\/?p=8001"},"modified":"2020-08-10T10:50:34","modified_gmt":"2020-08-10T17:50:34","slug":"boston-butt-bone-in-pulled-pork-in-smoker","status":"publish","type":"post","link":"https:\/\/blog.austinity.com\/?p=8001","title":{"rendered":"Boston Butt (bone in) &#8211; Pulled Pork in Smoker"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Brine (overnight):<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 cup salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 cup brown sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 cups water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dry rub:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>pat down the meat with a paper towel<\/li><li>2 Tbsp brown sugar<\/li><li>2 Tbsp kosher salt<\/li><li>1 Tbsp Paprika<\/li><li>1\/2 Tbsp Cumin powder<\/li><li>1 Tsp mustard powder<\/li><li>1\/2 Tsp garlic powder<\/li><li>1\/2 Tsp onion powder<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Smoke at 225F for 12-16hours, Fill water and smoke chips tray once.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Smoke the meat for the first 4 hours uncovered<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then cover with aluminum foil, until last hour (uncovered again)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">BBQ sauce:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup raw apple cider vinegar<\/li><li>1 cup non-HFCS ketchup<\/li><li>4 Tbs yellow mustard<\/li><li>4 Tbs brown sugar<\/li><li>2 tsps sea salt<\/li><li>2 tsps cracked black pepper<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">ENJOY!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brine (overnight): 1\/2 cup salt 1\/2 cup brown sugar 8 cups water Dry rub: pat down the meat with a paper towel 2 Tbsp brown sugar 2 Tbsp kosher salt 1 Tbsp Paprika 1\/2 Tbsp Cumin powder 1 Tsp mustard powder 1\/2 Tsp garlic powder 1\/2 Tsp onion powder Smoke at 225F for 12-16hours, Fill &hellip; <a href=\"https:\/\/blog.austinity.com\/?p=8001\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Boston Butt (bone in) &#8211; Pulled Pork in Smoker<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8001","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blog.austinity.com\/index.php?rest_route=\/wp\/v2\/posts\/8001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.austinity.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.austinity.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.austinity.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.austinity.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8001"}],"version-history":[{"count":3,"href":"https:\/\/blog.austinity.com\/index.php?rest_route=\/wp\/v2\/posts\/8001\/revisions"}],"predecessor-version":[{"id":8004,"href":"https:\/\/blog.austinity.com\/index.php?rest_route=\/wp\/v2\/posts\/8001\/revisions\/8004"}],"wp:attachment":[{"href":"https:\/\/blog.austinity.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.austinity.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.austinity.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}