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BEST BARBECUE BUTT IN BOSTON A FEATURE OF 39TH ANNUAL BOSTON MINIMIZATION FRIDAY & SATURDAY, OCTOBER 26 & 27, 2018 Judging will be in three categories: 1. Best Butt 2. Best Ribs 3. Overall Awards:
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01
Start by preparing the barbecue butt by removing any excess fat and trimming the meat as desired.
02
Create a dry rub by combining your choice of spices and seasonings. Popular options include a mix of brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
03
Apply the dry rub generously all over the barbecue butt, making sure to cover all sides.
04
Let the barbecue butt marinate in the dry rub for at least 4 hours or overnight in the refrigerator for maximum flavor.
05
Preheat your grill or smoker to a low and slow temperature, around 225°F (107°C).
06
Place the barbecue butt on the grill or smoker and cook it indirectly for several hours until the internal temperature reaches about 195°F (90°C) or until the meat is tender and easily pulls apart with a fork.
07
Periodically check the temperature and baste the barbecue butt with your favorite barbecue sauce during the last hour of cooking to add a glaze and enhance the flavors.
08
Once the barbecue butt is fully cooked, remove it from the grill or smoker and let it rest for about 15-20 minutes to allow the juices to redistribute.
09
Finally, slice, shred, or chop the barbecue butt as desired and serve it hot with your favorite sides and additional barbecue sauce.

Who needs best barbeque butt in?

01
Anyone who enjoys delicious barbecue and wants to experience the mouthwatering flavors and tenderness of a perfectly cooked barbecue butt.
02
Barbecue enthusiasts, backyard grillers, and pitmasters who want to showcase their skills and create a crowd-pleasing dish.
03
People hosting cookouts, parties, or family gatherings where barbecue is the star attraction.
04
Restaurants, food trucks, and caterers looking to offer a delectable barbecue dish on their menus.
05
Individuals or families who want to savor the smoky and savory taste of a best barbeque butt during special occasions or for leisurely meals.
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The best barbeque butt in is typically a slow-cooked pork shoulder or pork butt.
Any individual or business that prepares and sells barbeque butt may be required to file.
You would typically need to provide information on the type of meat used, cooking method, seasonings, and any special techniques.
The purpose is to accurately document the preparation of the barbeque butt for regulatory or business purposes.
Information on ingredients, cooking process, storage, and safety measures may need to be reported.
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