Smoking A Boston Butt Recipe

Smoking a Boston Butt

From henrie 16 years ago

Nothing is better then a good Smoked Boston Butt on the grill. This is a good recipe, moist, tender juicy pork, hope you enjoy.

Most Boston Butts are in the range of 8 pounds with the bone in. The process in barbecuing a butt is pretty simple. Rub it, cook it, pull it.
First, start you barbecue and get it up to temperature, 220 to 275F.
Open the package and give the butts a rub with cheap yellow mustard. This adds some flavor and helps the 'butt rub' to stay on the outside of the meat. As for rubs, most any barbecue rub will do. However, I like to use a rub with little or no sugar in it as the butt turns out a deep red color instead of black, as it will if you use a rub with a lot of sugar in it.
Whatever butt rub you use, give the outside of the meat a generous rub with the spice blend.
OK, so you've got your butt rubbed, put the meat on the cooking grill and covered the barbecue. Every 2 hours, turn the butts over and rotate so no side gets too much heat. I no longer mop or baste my pork butts as the fat on and within the meat self bastes them. If you want to mop, by all means go ahead. You can use a mixture of 50:50 canola oil, apple juice and a tablespoons of your butt rub. Mop the butts when you turn them.
After 8 hours of cooking, I will usually stick the temperature probe into the meat. It's done when the internal temperature is above 190F. This temperature will arrive faster the higher the temperature you keep the cooking chamber. Slow cooking is the best method to arrive at a moist and tender Boston Butt.

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" It was excellent "
RandyMoore56 ate it and said...
Love this recipe...I've used it for the last 3 yrs. I do the mustard and butt rub, wrap it in foil for 24 hrs. in the refrigirator, remove the foil, place the butt on a roast rack in a drip pan full of apple juice, sliced onions, sliced pears and four tablespoons of spicy BBQ sauce. I then cook it in my Big Green Egg using the plate setter (indirect method) @225 degrees for at least 12 hours, 10 lb. butt. Check it with a meat thermometer, it should be 185 to 190 degrees. Low & Slow is the best way to insure a moist and tender butt!!! Kudos to Henrie!!!
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" It was excellent "
KathywithaK ate it and said...
My husband used this recipe (minus the cumin---we didn't have any) yesterday in his new smoker. The meat was very flavorful and even better today as leftovers. This meat is great with or without sauce.We will be using this recipe again--excellent! Thanks for sharing!
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" It was excellent "
shirleyoma ate it and said...
How did I miss this one!! yummmmmm.. got my 5
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modelsmom 16 years ago
Hey, my Boston butt does not appreciate this name! LOL
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linebb956 16 years ago
OMG... rub the butt! Too funny! I have this on the menu for a party were having the middle of January... can use a gas grill for this .. right?
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henrie Savannah, GA

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Reviewed by 5 people

How did I miss this one!! yummmmmm.. got my 5

shirleyoma in Cove loved it
My husband used this recipe (minus the cumin---we didn't have any) yesterday in his new smoker. The meat was very flavorful and even better today as leftovers. This meat is great with or without sauce.We will be using this recipe again--excellent! Th...more

KathywithaK in loved it
Love this recipe...I've used it for the last 3 yrs. I do the mustard and butt rub, wrap it in foil for 24 hrs. in the refrigirator, remove the foil, place the butt on a roast rack in a drip pan full of apple juice, sliced onions, sliced pears and fou...more

RandyMoore56 in Griffin loved it

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