Are you still wondering what to cook in that smoker you got for Christmas? In our opinion, a great cut of meat to start with is a Boston butt, or bone-in pork shoulder.
Start with a seven – to eight-pound Boston pork but, add a simple rub all over the pork and place it fat side up in your smoker preheated to about 225-250 degrees. It’ll take a good 10 hours or so until the internal temperature reaches the desired 195 degrees. Make sure you keep the smoker closed except for a quick spritz of apple cider every couple of hours.
By the way, a Boston butt isn’t a butt at all. Boston butt, or pork butt, is the name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. So why is it called a butt? During colonial days New England butchers used barrels for storage and transport. The barrels the pork went into were called butts. This particular shoulder cut became known around the country as a New England specialty, and hence it became the “Boston butt.”