Jimmy's Smoked Boston Butt

Diane Atherton


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!


★★★★★ 2 votes

10 Min
5 Hr


  • 1
    (4-lb) boston butt
  • 1 stick
    butter, melted
  • 1
    tall can of beer, your choice

  • 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
  • 1 Tbsp
    dry mustard

How to Make Jimmy's Smoked Boston Butt


  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.

Printable Recipe Card

About Jimmy's Smoked Boston Butt

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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