Americana #3 : Smoked Boston Butt!!

It’s football time! And that always bring out the tailgaters and bbq chef in everyone whether thats a good thing or bad! ha! But it really doesn’t matter because you’ll probably be sauced up enough to eat whatever is on your plate while your team (hopefully) is kicking the other teams ass!! Either way though, besides burger and hot dogs, smoking a boston butt is an awesome way to add something new to the mix! And although it may take a little long, what better way to enjoy half  time than with a big smoked bbq sandwich!! So sit back, let the smoke roll, enjoy the smells and watch your  team KICKASS!  This recipe is courtesy of which also has tons of helpful hints and recipes!


Smoker or grill with your favorite kind of wood chips.

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

Method :

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.



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