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RECIPE
10 INGREDIENTS11 STEPS4HR 20MIN

Smoked Boston Butt

4.3
3 Ratings

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How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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This week I’m firing up the Drum and smoking a Boston Butt for the Super Bowl. I’m sure Patriots fans will appreciate it since this pork roast gets its’ name from the New England region.
4HR 20MIN
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3 1/2 Tbsp
Yellow Mustard
1 cup
Barbecue Rub
8 fl oz
Red Wine Vinegar
8 fl oz
Water
3 cups
Killer Hogs BBQ Rub
1/3 cup
1/2
Sweet Onion

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Nutrition Per Serving

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CALORIES
743
FAT
40.4 g
PROTEIN
55.8 g
CARBS
38.1 g

Cooking Instructions

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Step 1
Remove Pork Shoulder (8 pound) from packaging and pat dry with paper towel to remove moisture.
Step 2
Apply Yellow Mustard (2 ounce) to the outside of Boston Butt and coat all sides with Barbecue Rub (4 ounce).
Step 3
Prepare Drum smoker or other bbq grill for indirect smoking at 275 degrees F (140 degrees C).
Step 4
Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion (1/2) quarters directly on coals.
Step 5
Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar (8 fluid ounce) and Water (8 fluid ounce) in a spray bottle and spritz butt every hour during smoking process.
Step 6
Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
Step 7
Continue to cook Boston Butt until internal temperature of 198 degrees F (92 degrees C) is reached.
Step 8
Make Apricot BBQ Glaze: Combine Killer Hogs BBQ Rub (12 ounce), Apricot Preserves (4 ounce), Honey (4 ounce), Apple Cider Vinegar (4 fluid ounce) in a small sauce pot over medium heat until mixtures smooths about 5-10 minutes.
Step 9
Unwrap Boston Butt and transfer to wire rack. Glaze outside of butt with Apricot BBQ Glaze and return to smoker for 15 minutes.
Step 10
Rest Boston Butt for 20 minutes before pulling.
Step 11
Use hands and shred Boston Butt into bite size strands, remove any fat, and serve immediately or store in zip lock bag for 3-4 days in the refrigerator. Enjoy!

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Nutrition Per Serving
Calories
743
% Daily Value*
Fat
40.4 g
52%
Saturated Fat
13.2 g
66%
Trans Fat
0.3 g
--
Cholesterol
187.5 mg
62%
Carbohydrates
38.1 g
14%
Fiber
6.0 g
21%
Sugars
24.3 g
--
Protein
55.8 g
112%
Sodium
3529.2 mg
153%
Vitamin D
2.1 µg
11%
Calcium
57.0 mg
4%
Iron
8.7 mg
48%
Potassium
992.7 mg
21%
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