Smoked BBQ Boston Butt

Smoked BBQ Boston Butt

45 mins
7 hrs

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.


For the Boston Butt

  • 10-12 pound Boston Butt
  • hickory, apple or pecan wood chips

For the 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

For the Mop

  • 1 cup apple cider
  • 1 cup apple cider vinegar


Step 1 Of 7
Trim excess fat from top and sides of butt. Then, using a knife, make 3 or 4 long, shallow slices in alternating directions (6 to 8 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.
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.
Combine rub ingredients in a medium-size bowl. Rub the butt liberally with the dry rub on all sides.
Once preheated, set the smoker for 225°F. 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.
After 5 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.
Insert the temperature probe into the butt through the foil. Continue to cook in smoker for another 1 to 2 hours or until an ideal internal temperature of 200-210°F.
Remove the butt from the smoker and allow the finished product to rest for 1 hour before serving.
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