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!
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When it comes to BBQ, nothing is better then a good smoked Boston Butt on the grill. It is great
You have written on the top line of this page “nothing is better then………..” It should be, “nothing is better THAN……….”
Thanks Travis – I fixed the typo.
Hey Dave just wanted to say thanks for the rub recipe and the simple instructions. I’ve only ever smoked chicken legs and quarters so your post was a huge help. My wife and family loved the taste and have already asked when I was going to do it again. Again I was new to smoking a boston butt so thanks for the time you took to put this online so people like me wouldn’t be going in blind. Great stuff hope to see more recipes in the future.
Hey – Glad to help. Thanks for stopping by and come back again real soon!
This may be a stupid question, but if I am doing 3 butts, do I combine the weight of them all to calculate estimated cook time? Or if they are all 8 lb butts, then it will take 8 hours? Or will it take 24?
1 hour per pound ?? I had a 6 pound butt,followed this recipe to a tee, cooked for 6 hours at 230 deg…. not done, cooked for another hour at 300 deg…… still not done. I recommend you take this recipe off the internet before someone eats something and gets sick ! terrible.
Sorry you had a bad experience. I contacted the author and discussed cook times. He adjusted the cook times up to provide a more realistic cook time.
Best recipe I have tried yet. I have a Smoke Hollow cooker with an indirect fire box. I start with a good bed of charcoal and use hickory from there. The rub really helps if you do it overnight to give the meat and bark a wonderful flavor. I have found it also helps to tenderize the meat by wrapping in foil and letting set in a cooler for an extra hour or two. Great recipe!!
To Bill- It sounds like like you didn’t smoke your butt long enough. If you read it says 1-1 1/2 hrs per pound, so for youe 6# butt thats 6-9 hours in the smoker. You had it in for 7 hours. Pork butts have been known to hit a “stall” if you will too from time to time when cooking. If this happens be patient and always go “low and slow”, smoking is an event not a race. Also maybe your therometer is’nt acurate on your smoker. Regardless just check your meat when its 190 degrees it’s done and no ones getting sick.
Also if anyone can tell me, Ive tried smoking baby backs a few times. When using hickory chunks do you find they smoke as well unsoaked or soaked. I’ve tried it both ways and was wondering what others may have found.
Dave- thanks for the article!!
I have grilled various types of meats on a gas grill just for my family. Can I smoke a Boston Butt of 8-10lbs. on my four burner gas grill? If so, got a silly question how long will an average 20lbs tank last me. Did not know if may need an extra tank on stand by. Recipe sounds great can’t wait to try it.
Wayne,
It is hard to tell how long a 20lb tank will last. It depends on how much you use it and how high of heat you use as well. You asked whether or not a full tank has enough gas to cook a Boston Butt? It does on my Weber, but the version I have doesn’t have 4 burners.
I always try to have an extra tank on hand. There is nothing worse than hungry kids waiting to eat while you have to run down to get a tank refilled…
Let us know how long your tank lasts…
Best
Dave
Thanks Kevin…I always use soaked chips – they work great for me.
However, to be fair, I don’t think I have ever tried non-soaked chips, so technically, I am not qualified to answer your question
Anyone used non-soaked hickory chunks to smoke Baby Back ribs?
Kevin,
I have used both soaked and unsoaked hickory on baby backs as well a boston butts,my OPINION on this matter is that i prefer the soaked. The times that i didnt soak my wood, whether it be hickory,cherry, or apple,the wood tends to give off a slighty heavier smoke and doesnt burn or smolder long enough on longer cooks so i find myself having to add it more than id like to.
Thanks Evan for your comment. I knew there was a reason why I soaked my chips
Dave
Thanks Dave. I’m planning on trying out this rub today. I will let you know what the wife and kids say.
Excellent! Hope your family loves it!