Making Boston Butt
… otherwise know in most parts of the world as “Pork Roast”. This is a wonderful tasting meat that is fun to smoke and even better to eat. Make sure to load up your spices and completely cover the meat. Boston Butt is more fatty than a regular pork loin and similar in texture to a beef roast but with a different and equally awesome pork flavor. Oh hey! Make sure you set aside ample time for smoking. Like most thick cuts of meat, you will want to smoke this fat slab of pork low and slow for the best results.
I used apple wood and Tears of our Rivals this time for a great complementary blend of scent and spice. But many differnt types of wood work equally well.
Related Post: (Which is the Best Wood to use when Smoking Pork?)
If you are cooking this in the backyard or in the parking lot tailgating on game day… just follow this simple DYI smoker recipe and you will be enjoying delicious slabs of juicy roast pork before the day is over. Mmmmmmm smoked dead pig…. as someone once said… PORK: the other white meat. YUM!
Boston Butt in the Smoker Recipe
You will need:
4 lb Boneless Pork Roast (or more… I like BIG BUTTS and I cannot lie)
4 Tablespoons Pork Rub use your favorite (we used Tears of our Rivals)*
Non-Stick Grilling Spray
Total prep time: About 60 Minutes
Total time in smoker: 5-6 Hours
Serves: 1 REALLY hungry person (or about 6-8 normal people)
1) Rub all sides of the roast with your favorite pork rub. Don’t be shy with the spices! We want a nice THICK layer of seasonings for our piggie. (SHAMLESS PLUG: we happen to love “Tears of our Rivals” it is FAN-tastic on pork and the favorite go-to spice of SUPERFANS everywhere)
Allow the seasonings to sit on the meat at room temp for at least 60 minutes before placing in your smoker. This helps the salt and seasonings begin to join into something almost magical… trust me… it does.
2) Load your smoker pan with water, and don’t forget to load your apple wood in the wood tray.
3) Greece your grates with non-stick grilling spray or butter then place your big ol’ Boston Butt directly on the big rack with the “fat side” up
4) Smoke at 200F for 2-3 hours
5) Remove meat from smoker with tongs and completely wrap with tinfoil then return to smoker
6) Smoke for an additional 2-3 hours depending on the thickness of your roast. You want the internal temperature to reach minimum 145F. (USDA recommends an internal temp of 160F before serving) A digital meat thermometer comes in very handy here.
7) Remove from smoker (keep wrapped) and allow to rest for 20 minutes prior to carving. This allows the juices to redistribute though the meat.
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