Smoking a Boston Butt Recipe

NEW: Check out the Secrets to the Perfect Smoked Boston Butt post for a detailed look on how to smoke a Boston Butt.

When it comes to BBQ, nothing is better than a good smoked Boston Butt on the grill. It is great with sandwiches or just plain with a selection of salads, breads, grilled vegetables, and a fantastic dessert to seal the deal.

This recipe is a great recipe the results in a moist, juicy, and tender smoked Boston Butt. Try it out and let us know what you think!

Image courtesy of bbum

Ingredients:
- Boston Butt - about 8-10lbs of pork - pick one with the bone in

Then you will need a rub for your butt made up of:
- 4 teaspoons salt
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 tablespoons paprika
- 2 teaspoons cumin
- 3 teaspoons black pepper
- 1 teaspoon cayenne pepper - a little more if you like your butt with a little kick

If you want to have more of a sweet flavor to your butt, you can add to the rub mix
- 5 tablespoons of dark brown sugar

Adding brown sugar gives the meat a sweet taste, but will also cause the meat to turn a dark color as you cook it as the sugar caramelizes. Cooking without the brown sugar results in more of a salty flavor and the meat will be a deep red color. It is just a matter of taste and what you like.

Mix all these ingredients together as the rub for your smoked Boston Butt. This will store for weeks in an airtight container in your refrigerator.

Cooking Instructions

1- Apply a thin coat of mustard to the butt. You can use the cheap stuff or if you like it a little more tangy, use dijon mustard. The mustard provides some flavor, but also provides a base for the rub to stick to.
2- Generously rub your butt with the rub recipe above. If you plan ahead, you can wrap it up and let it sit overnight in the refrigerator to allow the spices to penetrate the meat.
3- If you prefer, inject your smoked Boston Butt with apple juice to add flavor and to keep it moist as you cook
4- Heat your BBQ to 225F degrees and put your butt on the grill. Indirect heat works the best and add your favorite soaked wood chips to add the smoked flavor
5- Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast.
6- Every 2 1/2 hours, open it up and turn the roast to ensure even cooking. Mop your roast with combination of apple juice and olive oil to keep it moist
7- The meat is done when the internal temperature is above 190F degrees. The lower you keep the temperature, the more moist the meat will be.
8- Don't be afraid to start early because it can take longer than expected.  If it gets done early, you can always wrap it in foil and put it in a cooler.  It will keep warm for hours after it is done.   At least let the smoked Boston Butt sit for about an hour after you take it off the grill so you don't burn your fingers as you pull the meat.
9- Serve with your favorite sides, salads, and drinks.

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.

Enjoy this recipe! Let us know what other recipes or tips you have for cooking the ultimate Smoked Boston Butt!

Comments

  1. Someone gave me a 9lb. butt cut in half. How do you think that effects cooking time?

  2. Cory Mooney says:

    I am having a hard time getting my old brinkman smoker up to temp. Do you have any tips on how to do this the right way?

  3. This recipe is awesome . I tried it and the outcome was great . The butt was tender and moist inside . I will be cooking it again today for Memorial Day weekend . Thanks it was awesome

  4. Gary Heinly says:

    Absolutely great recipe and very clear directions. You were right, the neighbors di come sniffing. The meat is delicious!!!!

    Thanks, Gary

  5. Keith Evans says:

    If your smoker isn't getting hot enough, it may not be as air tight as you need it. Check the door if you have one, plus the top must be positioned as flush as possible.

  6. I use one of these to keep an eye on my temps: Master Forge Digital Remote Meat Thermometer.
    I will know exactly what the temp is at any moment and I do not have to keep going back to the grill. I totally agree with the thought of wrapping the butt in plastic overnight.
    I have also rubbed my boston butt in brown sugar first so the rub will have something to stick to with great results.

  7. This is an excellent recipe, and it's not difficult. I skipped the apple juice injection and the juice/oil mopping, and I still got a moist, tender roast.

    It took 12 hours to get a 7.5-lb boston butt up to 190 degrees, but it was worth every second. After I let it rest, the meat pulled apart with no resistance. The bone lifted straight out, completely clean.

    Definitely add sugar to the rub because it creates a crunchy, sweet-and-spicy crust that is delicious. We're looking forward to making sandwiches with our roast and some homemade barbecue sauce for the next couple of days.

  8. Tried your recipe. Everyone who sampled gave it rave
    reviews. Thanks for sharring. In the absence of garlic powder, I
    used garlic salt and cut the regular salt some. I printed the
    instruction out to use with my next cooking. Thanks

  9. by turn do you meanreposition or do you meanturnover

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