Anybody got a good recipe for smoking a boston butt?

M
#1. July 16th, 2008, at 7:49 AM.

Smoked Boston Pork Butt

1 (7 to 8 pound) Boston pork butt
2 tablespoons yellow mustard
4 ounces spice rub (recommended: Out of this World BBQ Rub)
1 cup apple juice or apple cider

Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.

Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.

greenwithenvy87
#2. July 19th, 2008, at 1:25 PM.

NGREDIENTS
7 pounds fresh pork butt roast
2 tablespoons ground New Mexico chile powder
4 tablespoons packed brown sugar

DIRECTIONS
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There’s a recipe for a brine on this site titled ‘Basic Brine for Smoking Meat’. You should do this covered and in the refrigerator.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).

esmerelda
#3. July 20th, 2008, at 10:13 AM.

This is deeeeeeelicious!!!

Smoked Boston Butt
To take the chill off the roast let it stand at room temperature for 30 minutes before cooking.

1 (10-ounce) bottle teriyaki sauce
1 cup honey
1/2 cup cider vinegar
2 tablespoons pepper
2 tablespoons garlic powder
1 teaspoon dried crushed red pepper
1 (6-pound) Boston butt pork roast
Hickory wood chunks

Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.

Soak wood chunks in water 1 hour.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.

Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.

Enjoy!!!!

The Official *Ms. Pinky*
#4. July 21st, 2008, at 12:27 AM.

Paula’s Smoked Boston Butt Roast:

3 days 20 min prep
6-8 servings

1 (5 lb) pork butt
2 tablespoons seasoning salt
4 tablespoons liquid smoke (I only used 2 T., one for each side)
1 medium onion, sliced
1 cup water
3 bay leaves
2 cups favorite barbecue sauce
House Seasoning use 4 T
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

1. Preheat oven to 350.
2. Mix House Seasoning and store in airtight container.
3. Sprinkle one side of the roast with 2 T. of the House Seasoning, making sure to rub well.
4. Flip the roast over and rub the remaining 2 T. of House Seasoning.
5. Repeat the process with the seasoned salt and liquid smoke.
6. Place the roast in a large roasting pan.
7. Add the onion, water and bay leaves to roast.
8. Place in the oven and cook for 2 ½ to 3 hours or until thermometer reads 170 degrees.
9. Let meat cool and then slice.
10. Serve with favorite barbeque sauce.