Competition Boston Butt Pork Shoulder
Trim the butt to isolate the money muscle (opposite side from the blade bone). Start from the side opposite the fat cap. Slice down alongside the money muscle, but leave it attached to the rest of the roast. Trim the excess fat and silver skin from the outside of the money muscle.
Moving to the horn side (where the blade bone is located), slice down the crevasse and trim off all the fatty connective tissues and silver skin. You should only have meat showing. Flip to the fat cap side, and remove the fat cap, exposing the meat.
Now in the center of the butt, trim the fat cap completely, as well as any other tissue or silver skin.
Fill a marinade injector with the Smoke on Wheels Pork Marinade & Injection. Inject all parts of the butt, except the money muscle, fairly liberally. Insert the needle, poke around to create a pocket and fill the pocket until the marinade begins to come back out. Repeat this process, working in a grid pattern, injecting every couple of inches. When you get to the money muscle, inject less liberally in only a couple of places. The money muscle is plenty tender, so we just want to add a little extra flavor.
Combine equal parts of the R Butts R Smokin’ Ozark Heat BBQ Rub and R Butts R Smokin' R Beef BBQ Rub. Remove excess moisture from the outside of the butt with paper towels. Season all surfaces of the meat. Allow the rub to set up for at least 10 minutes, or up to overnight.
Place the butt(s) on the second shelf of the Yoder Smokers YS640 pellet grill, preheated to 225°F. Smoke open until you’ve achieved a dark brown/mahogany color, usually about 5.5 hours with the internal temperature around 155°F.
Remove from the cooker and place on top of two large sheets of foil. Add 1/4-1/2 cup of the Smoke on Wheels Pork Marinade & Injection to the foil, and tightly double wrap the butt. Return the butt(s) to the second shelf of the grill and increase the temperature to 300°F.
When the money muscle reaches an internal temperature of 185°F-190°F and is tender, but not falling apart, remove it from the cooker. For the chunks coming out of the horn, you’re looking for an internal temperature of roughly 200°F. You should also be able to find meat for pulling at 200°F-205°F. Rest the meat a minimum of 30 minutes before slicing, pulling or chunking. You can sauce the money muscle with the Eat Barbecue IPO Barbecue Sauce before resting to allow the sauce to tack up during the resting period. The chunks and pulled meat can be sauced after the rest.