Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Smoked Boston Butt
Recipe

10 INGREDIENTS • 10 STEPS • 4HRS 20MINS

Smoked Boston Butt

4.3
3 ratings
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.
Add to plan
logo
Smoked Boston Butt
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm 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.
http://howtobbqright.com/
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.
4HRS 20MINS
Total Time
$2.08
Cost Per Serving
Ingredients
Servings
12
US / Metric
Boneless Pork Shoulder
8 lb
Boneless Pork Shoulder
Yellow Mustard
3 1/2 Tbsp
Yellow Mustard
Barbecue Rub
1 cup
Barbecue Rub
Red Wine Vinegar
8 fl oz
Red Wine Vinegar
Water
8 fl oz
Water
Barbecue Sauce
12 oz
Barbecue Sauce
Used Killer Hogs BBQ Sauce
Apricot Preserves
1/3 cup
Apricot Preserves
Honey
1/3 cup
Honey
Apple Cider Vinegar
4 fl oz
Apple Cider Vinegar
Sweet Onion
1/2
Sweet Onion
Nutrition Per Serving
VIEW ALL
Calories
685
Fat
38.1 g
Protein
57.3 g
Carbs
27.3 g
Add to plan
logo
Smoked Boston Butt
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm 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.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Pat dry the Boneless Pork Shoulder (8 lb). Coat with Yellow Mustard (3 1/2 Tbsp) and Barbecue Rub (1 cup).
step 1 Pat dry the Boneless Pork Shoulder (8 lb). Coat with Yellow Mustard (3 1/2 Tbsp) and Barbecue Rub (1 cup).
step 2
Prepare Drum smoker or other bbq grill for indirect smoking at 275 degrees F (140 degrees C).
step 3
Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion (1/2) quarters directly on coals.
step 4
Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar (8 fl oz) and Water (8 fl oz) in a spray bottle and spritz butt every hour during smoking process.
step 4 Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar (8 fl oz) and Water (8 fl oz) in a spray bottle and spritz butt every hour during smoking process.
step 5
Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
step 5 Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
step 6
Continue to cook Boston Butt until internal temperature of 198 degrees F (92 degrees C) is reached.
step 7
Make Apricot BBQ Glaze: Combine Barbecue Sauce (12 oz), Apricot Preserves (1/3 cup), Honey (1/3 cup), Apple Cider Vinegar (4 fl oz) in a small sauce pot over medium heat until the mixtures smooths, about 5-10 minutes.
step 8
Unwrap Boston Butt and transfer to wire rack. Glaze outside of butt with Apricot BBQ Glaze and return to smoker for 15 minutes.
step 8 Unwrap Boston Butt and transfer to wire rack. Glaze outside of butt with Apricot BBQ Glaze and return to smoker for 15 minutes.
step 9
Rest Boston Butt for 20 minutes before pulling.
step 9 Rest Boston Butt for 20 minutes before pulling.
step 10
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!
step 10 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!
Tags
view more tags
Dairy-Free
American
Gluten-Free
Grill
Comfort Food
BBQ
Lunch
Shellfish-Free
Kid-Friendly
Dinner
Fall
Pork
Summer
0 Saved
top