Burnt End Boston Butt Bites Recipe
Ingredients
Boneless Boston butt (1.3 – 1.8kg) Mustard to taste
BBQ rub to taste Butter
Honey to taste
Brown sugar to taste
BBQ sauce to taste
Preparation
- Preheat the smoker to 120°C.
- Trim the fat off the meat. In an aluminium pan, coat the meat with mustard and rub.
- Smoke for 2-3 hours or until the internal temperature is 70°C .
- Cut the meat into 1 in x 1 in cubes and place in a new aluminium pan.
- Pour some, not all, of the juice on top of the meat. Put 5-6 pats of butter on top. Drizzle with honey and BBQ sauce to taste. Sprinkle brown sugar on top.
- Wrap the top of the pan in aluminium foil and smoke for an additional 90 minutes.
- Remove foil and stir. Remove excess juice and drizzle more BBQ sauce on top.
- Increase the temperature to 175°C for propane or 135°C for electric. Smoke for 30 minutes to caramelize the BBQ sauce.
- Stir and enjoy!
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