Smoked Boston Butt Recipe - Taste of the South (2024)

June 12, 2014

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Smoked Boston Butt

2014-06-12 19:16:59

Yields 10

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Ingredients

Mesquite wood chips
2 tablespoons firmly packed dark brown sugar
2 tablespoons kosher salt
1 tablespoon smoked paprika
1 teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground red pepper
1 (7- to 8-pound) bone-in Boston butt roast

Instructions

Soak wood chips in water for at least 30 minutes.
Preheat smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals.
In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11 to 12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone.
Note: Meat can be shredded and frozen for up to 1 month. A drip pan is not necessary as the fat just drips into the water pan.

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22 COMMENTS

If I make this, can I smoke it for maybe three hours and then slow cook it for maybe 6-7 hrs???

Reply
- Absolutely! You could also wrap it in foil and finish it in a 250-300 degree oven until it’s tender.
  
  Reply
- smoke mine as long as I can, then cut up and put it in the slow cooker overnight. The fat melts off, and we can pull it, then put it back in the slow cooker, add some BBQ sauce, and heat up for 30 min. So tender and delicious. Real pulled pork!
  
  Reply
We are going to try cooking 2 or 3 using this recipe for a party this weekend. Do you turn them or spray them down at all? Thanks!
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Reply
- Nope, no need! Thanks!
  
  Reply
Do you have to add coals periodically throughout the 11-12 hours to keep it hot?

Reply
- Hi Emily! Thanks for asking! If you notice the temperature dropping, you will need to add more charcoal.
  
  Reply
Can I just cook this in the Oven? If so do I cook it at 200 or 250 and do I wrap it in foil or just a pot? Thanks ever so.

Reply
- Hi Corrinne! You can cook this in the oven. Cook it covered at 300° and check it at 5 –6 hours to see if it’s done. You can crisp skin up under the broiler or on the grill to add a bit more flavor.
  
  Reply
I have a question?

Reply
- Hi Diana, what is your question?
  
  Reply
I don’t want to sound dumb but What is a smoker lid? I’m going to cook this in my smoker tomorrow is there a separate lead that I should put over it because I do not have that should I wrap it in aluminum foil

Reply
- Hi Alice! The smoker lid is just whatever closes or covers the smoker. Depending on what kind of smoker you have, it could be a lid or a door, but no additional tools should be needed!
  
  Reply
Can I do a bonless pork loin roast 8 lbs and how long in smoker

Reply
- Hi Tammy, We haven’t tested this so we can’t give a specific time on how long a boneless pork loin would cook on a smoker.
  
  Reply
Prepared mustard or ground powdered mustard?

Reply
- Use the ground powdered mustard for this!
  
  Reply
I have a 3 lb pork butt. How do I adjust the ingredient measurements?

Reply
- You can simply divide the ingredients and cook time by half. You’d probably want to start checking in on it after 4.5 hrs.
  
  Reply
How many times do you add smoke chips? if cooking for 8 hours?

Reply
- Hi Senita! You should only need to add the smoke chips once during the 8-hour cook time. We also noticed that the recipe doesn’t mention how much to use, so we think it’s best to try 6 cups of chips or some measurement close to that. You can also check your smoker’s manual to see if it offers a more specific measurement.
  
  Reply
Loved this Simple Smoked Boston Butt Recipe!
How long does pork last if unrefridgerated?
https://www.geoffreyscafebar.com

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Smoked Boston Butt Recipe - Taste of the South (2024)

FAQs

How long to smoke a 5lb Boston butt at 225? ›

5 pork butt (also called Boston butt, picnic, pork shoulder, etc.) will require about 14 hours of total cook time if you run your smoker low and slow at about 225°F (107°C). Smoke the meat until it reaches 185°F (85°C) for slicing or about 207°F (97°C) for pulling (pulled pork).

Should I season pulled pork after smoking? ›

With the butter on top of the meat for more juice, add more seasoning over the top of the meat as well. I don't measure this but rather do it to taste. Add a good sprinkle then taste it. You can easily add more if needed right before you serve it up.

Learn More ›

How long to smoke 7 lb pork shoulder at 275 degrees? ›

We like to smoke our butts at 275 degrees for about 6 to 7 hours - until the butt internal temp is at about 180. Then you will want to wrap the butt and put it back on the smoker for 1 - 2 hours till the internal temp reaches 205.

When should I wrap my pork butt? ›

Temperature-wise, wrap your pork butt when it reaches between 150 and 170°F (65 to 76°C). The easiest way to check the temperature is to use a leave-in thermometer. You'll want to stick it into the thickest part of the pork away from the bone (if applicable), as this heats up faster.

Get More Info ›

How do you keep pork moist when smoking? ›

Marinate Your Meat Before Smoking It

Marinating your meat for 24 hours will help prevent it from drying out. Just fill a large casserole dish or bowl with your preferred marinade -- you can use any combination of water, vinegar, juice and seasoning -- and submerge your meat at the bottom.

Discover More ›

What is the best binder for pulled pork? ›

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

Tell Me More ›

How do I get more flavor in my pulled pork? ›

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Keep Reading ›

Is it better to smoke a pork shoulder at 225 or 250? ›

6) Keep It Low and Slow

Cooking temperature when smoking pork butt all depends on how much time you have to really work some love and smoke into that pork. If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt.

Discover More Details ›

How long does it take to cook 5 pounds of pork? ›

Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Know More ›

How to get past the stall when smoking pork shoulder? ›

It is common to wrap a pork butt roast in aluminum foil or butcher paper during the last stages of cooking. This helps to push the meat past the stall point and gets it finished without drying it out. You can rest your pork butt in the foil that you used for the Texas Crutch and it will work just fine.

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