Smoked BBQ Boston Butt
recipe

Smoked BBQ Boston Butt

5.0

Pulled pork is a BBQ favorite for large family dinners or summer cookouts.  The meat can be shredded, drizzled in BBQ sauce and piled high on platters or toasty sandwich buns.  The base for any good pulled pork dinner, though, is a delicious Boston butt recipe.

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Ingredients

10-12
pound boston Butt
 
hickory, apple or pecan wood chips
Dry Rub
1/3
cup smoked paprika
1/4
cup kosher salt
1/4
cup ground black pepper
1/4
cup brown sugar
1/4
cup chili powder
3
tablespoon ground cumin
2
tablespoon ground coriander
1
tablespoon cayenne pepper
Mop
1
cup apple cider
1
cup apple cider vinegar

Directions

1

Trim excess fat from top and sides of butt. Then, using a knife, make three or four long, shallow slices in alternating directions (six to eight in total) on the fatty, bottom area of butt, like a tic-tac-toe board. This process is called "scoring" the "fat cap" and will help with flavor and tenderness.

2

Fill the water box in the smoker up to the recommended level. Add the wood chips to the chip box and preheat the smoker for 40 minutes.

3

Combine rub ingredients in a medium-size bowl. Rub the butt liberally with the dry rub on all sides.

4

Once preheated, set the smoker for 225 degrees. Place the Boston butt fat side up in the smoker.

Hot Tip: You can combine apple cider and apple cider vinegar into a spray bottle to spray the Boston butt every hour with the vinegar/juice mixture for the first four hours.
5

After five hours of smoking, remove the butt from the smoker and place on a large sheet of aluminum foil (enough to wrap the butt). Mix the cider and vinegar together and spray a healthy coat of it on all sides, sprinkle another coat of dry rub over the butt, seal tightly with aluminum foil and return the wrapped butt to the smoker.

Hot Tip: Caution: the butt will be HOT.
6

Insert the temperature probe into the butt through the foil. Continue to cook in smoker for six to seven hours or until an ideal internal temperature of 200-210 degrees.

7

Remove the butt from the smoker and allow the finished product to rest for one hour before serving.

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  • Eduardo53 | Jan 22, 2018

    I did it just like the directions said except that we used Bob Byron's Butt Rub, available at Costco and Publix in our area, and it came out great. The butt was a 6 lb. bone in.

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  • MustangBill | Apr 8, 2018

    This was my first attempt at smoking, followed the directions exactly and it turned out really good. Thank you!

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  • Edwardo53.5 | May 3, 2018

    I love this recipe! I follow it exactly, except I don’t use the rub or wash and I actually cook it in the oven at 425 until it’s good and crispy! Comes out close to perfect mostly every single time! Oh, and sometimes I substitute a Tofurkey mold for the butt, then no rub or wash, and straight to the fry daddy with some chopped up carrots! Just a little twist on this amazing smoked butt recipe!!

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  • GerryP | May 26, 2018

    Instead of mopping for four hours I injected meat with about 2 cups Apple cider and let sit for 30 minutes before cooking , outcome was great cooked in 13 and a half hours fell off bone tasted awesome

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  • hedgeapple farm | May 9, 2019

    I brine mine for a few hours in salt water. I put a mix of apple cider vinegar and water in the water tray. I light my cold smoker tube that's filled with a blend of hickory, cherry, apple and/or pecan pellets. That'll smoke for about six hours. I put the cold smoker and butt in my pre-heated electric smoker around 11:00 pm and don't open the smoker until around 3:00 pm the next day to put in my temperature probe. It'll cook for another couple of hours to get to 200. Moist and tender.

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  • Fabregas | Aug 14, 2019

    Loved this BBQ Boston Butt Recipe!
    How long does pork last if unrefridgerated?

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    • Char-Broil | Aug 22, 2019

      Thanks! We love to hear that. As you probably know, leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. How long is too long depends upon the temperature at which the food has been handled. You can call the USDA Meat and Poultry Hotline at 1-888-674-6854 or send an email to MPHotline.fsis@usda.gov with specific questions.

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