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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ashley Wright
  • 8 pounds Boston pork butt (firm with marbling)
  • North Carolina-style barbeque sauce
  • Hickory wood
  • 1 cup apple juice
Allow 30 minutes for the Boston butt to come to room temperature. Fire up grill and prepare hickory chips.
When the grill reaches 275 degrees, rub the barbecue sauce on the meat to make a thick coat.
Place the meat on the grill, but not on direct heat. In a pot, pour 1 cup apple juice into 5 cups water. Place the pot on the grill (to allow the meat to retain more moisture). Cook for 4 to 6 hours (30 to 45 minutes of cooking time per pound).
Two hours into cooking, check the meat’s temperature. When the meat reaches 170 degrees, it is ready. For more tender meat for pulled barbecue, the internal temperature must be at least 200 degrees.
Remove the meat when done, and cover for 10-15 minutes. Chop, shred or pull the meat. Pour over and stir in barbecue sauce to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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