Jimmy's Smoked Boston Butt

Diane Hopson Smith


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


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(4-lb) boston butt
1 stick
butter, melted
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


  • 1PORK 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.
  • 2Prepare 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.
  • 3Every 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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