Smoked Boston Butt Recipe

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Don’t let the name “Smoked Boston Butt or Smoked Pork Butt” confuse you, this doesn’t actually come from the butt of the pig; it actually comes from a part of the shoulder. When my friend was getting married, I offered to make this for everyone that was attending. It was a lot of work but it was well worth it because so many people came up to me and told me they loved the food.

smoked boston butt

Before we get started, I’ll answer some common questions which can be useful for you.

Is boston butt the same as pork shoulder?

This is a common misconception but the answer is no. Pork butt is above the shoulder blade while the shoulder is below the butt of the leg. There is also a difference in the amount of fat between the two with pork shoulder having less fat than pork butt.

recipe for smoked boston butt

What is the best cut for pulled pork?

The boston butt or pork butt is often referred to at the best cut. This is because the fat melts while smoking which will make the pork more tender and juicy.

How do you keep the meat moist in a smoker?

A great method is to marinate the meat for up to 24 hours before smoking. Another method to try is using indirect heat. This decreases the temperature which will help the meat remain moist.

smoked boston butt electric smoker

What makes a good smoked boston butt recipe?

Since the pork butt is one of the best cuts you can get, you know you are always going to get some juicy and tender pulled pork once everything is sone. But another reason it’s so good is that there are so many sides that pair great with this. One of the most popular side dishes people like to pair with pulled pork is mac n cheese.

Now that you have a better understanding of this recipe, it’s time to make it!

smoked boston butt recipe

smoked boston butt

Smoked Boston Butt

Cook Time: 7 hours 30 minutes
Total Time: 7 hours 30 minutes

Ingredients

  • 4 to 5 lbs. of Boston Butt
  • 1/8 cup of Paprika
  • 2 tbsp of packed Dark Brown Sugar
  • 2 tbsp of Kosher Salt
  • 1 tbsp of Dark Chili Powder
  • 1 tbsp of Cumin
  • 1/2 tbsp of Dried Oregano
  • 1/2 tbsp Granulated Sugar
  • 1/2 Ground Black Pepper

Instructions

  1. Grab a small bowl or shaker and combine all of the dry rub ingredients inside the bowl
  2. Trim any excess fat from the pork shoulder. You don't have to worry about doing this if it's Boston Butt. Score the fat side with a sharp knife.
  3. Rub a decent amount of the dry rub over the pork. Don't use too much. You should still have some left that you can use next time you make this. Once this is done, cover the pork shoulder and refrigerate it overnight for at least 24 hours.
  4. Remove the shoulder from the fridge at least 1 hour before cooking
  5. Bring your smoker up to 250 degrees Fahrenheit and add some wood chips. Have a water-filled aluminum drip pan under the grates to catch the drippings.
  6. Place the pork shoulder on the grate above the drip pan after the smoker begins to smoke and is at 250 degrees Fahrenheit
  7. For each pound, smoke 60 to 90 minutes or until the internal temperature reached between 195-205 degrees. Have a probe thermometer handy because you need to monitor the temperature while the pork is smoking
  8. Once the time is up, remove the pork shoulder from the smoker and wrap in either butcher paper or aluminum. Then place in a cooler for at least one hour
  9. When that is finished, shred the pork using a large fork or BBQ meat forks, pulling across the strands to help maintain the texture.

I know there is a lot of time you have to put into this recipe, but I promise you it’s worth it. It’s so tender and so juicy, that I have no doubt in my mind that this will be some of the best pork you will have in your life.

Don’t be afraid to mix up the side dishes you are using with this either. Mac n cheese is great but try some new sides. By doing this, you will find some great combinations for pulled pork

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