Smoked Boston Butt
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- 4 tsp
- kosher salt
- 4 tsp
- granulated garlic with parsley
- 4 tsp
- onion powder
- 4 Tbsp
- paprika, sweet mild
- 2 tsp
- 3 tsp
- freshly ground black pepper
- 1 tsp
- cayenne pepper, more if you like a kick in your butt
- 5 Tbsp
- brown sugar if you like a little sweet in your butt
- 5-10 lb
- boston butt
- spray bottle of apple juice, optional
1Trim excess fat from top of butt and score fat cap on bottom of butt.
Rub the butt liberally on all sides for maximum bark.
Smoke at 225-250 with a mix of pecan and fruit wood for at least 5 hours.
If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly.
Spray every hour for first 3 hours with apple juice and sprinkle more rub.
Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10 pound butt this usually takes me 10 - 12 hours.
Let rest for an hour before pulling.
2HINTS: Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast. The meat is done when the internal temperature is above 190-degrees. The lower you keep the temperature, the more moist the meat will be. You may consider cooking 2-3 smoked Boston Butts as your whole neighborhood will be stopping by to check what is cooking because of smells that will have tempted them all day long.
3After pulling the pork I coat mine with my Aunt Masa's Soul Sauce and then serve with more sauce on the side.