Georgia Heat Boston Butt

INGREDIENTS:

• Cheshire Pork Boston Butt (or any Boston Butt of your choice)
• Heath Riles BBQ Hot BBQ Rub • Heath Riles BBQ Peach Rub
• Heath Riles BBQ Pork Injection & Brine (1/4 cup for one butt)
• Apple Juice (12 oz for one butt)
• Yellow Mustard (or any binder of your choice, or you don’t have to use a binder)
• Heath Riles BBQ Tangy Vinegar Sauce (to wrap)

DIRECTIONS:

1. Get grill up to temperature, our goal was to cook at 250º but our cooker ranged from 235º-250º during our cook.
2. Trim butt if you wish.
3.  Mix pork injection and apple juice using a blender cup or an actual blender. You will need 1/4 cup of Heath Riles BBQ Pork Injection & Brine and 12 oz of apple juice PER BUTT.
4. Inject butt using a grid-like pattern.
5. Apply mustard or binder of your choice to butt.
6. Season with Heath Riles BBQ Hot BBQ Rub and then with Heath Riles BBQ Peach Rub.
7. Place your butt on your cooker fat side up. For this cook, we used the Goldens’ Cast Iron Cooker with our place setter inside. Our grill was at 250º.
8. Put in your ChefAlarm if you wish.
9. Our butt cooked for 9 hours and we pulled it at about 202º-203º.
10. Remove butt from cooker and wrap with Heath Riles BBQ Tangy Vinegar Sauce and foil. 11. Allow butt to rest while wrapped for about 1 hour. 12. ENJOY!