Jimmy's Smoked Boston Butt
Diane Hopson Smith
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!
1(4-lb) boston butt
1 stickbutter, melted
1tall can of beer, your choice
1/4 csmoked paprika
2 Tbspkosher salt
1/4 cbrown sugar
1/4 cchili powder
1 tspchipotle chili powder (or cayenne pepper)
2 Tbspgarlic powder
1 Tbspdry mustard
How to Make Jimmy's Smoked Boston Butt
- 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.
- 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.
- 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.