Smoked Boston Butt
Enjoy pork with this smoked Boston butt recipe. Pick out a small size Boston butt for this recipe, especially if you're in a hurry to eat. The small size roast will reach done temp sooner that a big one.
Boston butt goes by several other names, depending on which part of the country you're located. You might know it as pork picnic roast, shoulder blade roast, or pork shoulder. There can be boneless or bone-in, too. For this recipe, I chose a boneless Boston butt roast.
Boston Butt Recipe
Trim some of the excess fat off the roast, and if you want to hurry the process up even more, cut the roast into smaller sections. This provides the added bonus of giving each piece more concentrated flavor from the seasonings.
1 Boston butt roast, 3 to 4 pounds
2 tablespoons prepared yellow mustard
2 tablespoons pork dry rub, recipe below
Pork Dry Rub Recipe
1 tablespoon onion salt
1 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1 teaspoon lemon pepper seasoning
1/8 teaspoon ground red pepper
Combine the pork rub ingredients, then season all sides of the Boston butt with the mixture. Larger pieces of pork roast can handle a heavier coating of the rub. Smaller pieces can be overseasoned easily, so keep a light hand if the pieces of pork are small.
Allow the seasoned pork to rest as you set up your smoker.
Fire up your smoker (or use the indirect grilling method). Preheat to approximately 250 degrees Fahrenheit, then add some smoke wood. For pork, hickory can't be beat, but apple and oak would also be great. Use about a cup of wood chips, a 2x2x2 chunk of wood to start. One more additions should add plenty of smoke flavor to your pork roast.
The smoked Boston butt should be cooked until the internal temperature reaches 155-160 degrees. This isn't smoked to fall-apart doneness, but is only cooked to the safe done temperature. Cooked this way, the meat will be tender and juicy, and full of lively smoke flavor.
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