Jimmy's Smoked Boston Butt

★★★★★ 2 Reviews
DeeDee2011 avatar
By Diane Atherton
from PINE MOUNTAIN, GA

As some of you know, I am totally intimidated by the grill/smoker and outdoor cooking, Jimmy on the other hand is a master at it. I handled the rub and Jimmy handled the smoking. I would have to say, we made a winning team effort on this juicy, tender, and tasty smoked roast. Serve with your favorite sides and enjoy!

prep time 10 Min
cook time 5 Hr
method Grill

Ingredients

  • 1
    (4-lb) boston butt
  • 1 stick
    butter, melted
  • 1
    tall can of beer, your choice
  • PORK RUB
  • 1/4 c
    smoked paprika
  • 2 Tbsp
    kosher salt
  • 1/4 c
    brown sugar
  • 1/4 c
    chili powder
  • 1 tsp
    chipotle chili powder (or cayenne pepper)
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    cumin
  • 1 Tbsp
    dry mustard
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How To Make

  • 1
    PORK RUB: Combine all spice ingredients; rub on pork. Wrap pork in plastic wrap and refrigerate overnight. NOTE: this makes more rub than what's needed for this pork butt. Store in air tight container for furture use. I always have a container full and ready.
  • 2
    Prepare smoker with charcoal and add soaked hickory chips (or your favorite soaked wood chips) to top of hot coals. Heat should be about 250 degrees. You will cook/smoke 60 to 90 minutes per lb or until internal heat reaches 190 degrees on themometer. Add charcoal as needed to maintain steady heat.
  • 3
    Every hour or hour and 1/2, open smoker and turn meat to ensure even cooking. Mop your roast with combination of beer and butter to keep it moist. NOTE: If you don't care to use beer, you could substitute with apple juice. Once done, remove from smoker, wrap in foil and allow it to rest about 1 hour.
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