Are you looking for an easy-to-follow recipe for smoked Boston butt?
You’re in the right place!
In this TheGrillingDad.com guide, you’ll learn:
- Ingredients you need for smoked Boston butt
- Ingredients for an apricot glaze
- Step by step guide to smoked Boston butt
- And much more!
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What is a Boston butt?
A Boston butt is a pork butt or shoulder roast.
Boston butt is named after the barrels pork used to be stored in. Those barrels were called butts. And because they were considered a New England specialty, they got the name Boston butt.
For this recipe, you’ll want a 10-pound Boston butt roast, draining any liquid from the package down the sink when you open it.
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Ingredients for Smoked Boston Butt
- 10 lb. Boston butt
- 2 oz yellow mustard
- 4 oz your favorite meat rub
- 8 oz red wine vinegar
- 8 oz water
Apricot BBQ Glaze:
- 12 oz BBQ sauce
- 4 oz apricot preserves
- 4 oz honey
- 4 oz apple cider vinegar
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How to Smoke a Boston Butt
Dry and Season
Once you’ve drained the package of liquid, pat the Boston butt dry with a paper towel.
Now you’ll liberally apply your seasonings to the roast. Start by coating the roast in the mustard to help the seasoning stick.
Once it’s coated, let it hang out while the smoker heats up.
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Fire Up the Smoker
Your smoker should run around 225 degrees for the entire cooking time.
You can use whatever smoker or grill you have on hand, as well as whatever wood you prefer. It will turn out great either way!
Once the grill is preheated, put the Boston butt on the center of the rack and close the lid.
The bark of the roast can get dry during this process, so you’ll want to spray it down with equal parts red wine vinegar and water every hour to prevent this from happening.
When the bark is developed and it turns a nice shade of red, you can wrap the roast.
Spritz and Wrap
You’ll be using 2-3 layers of foil to ensure the meat is properly covered.
Before sealing the foil, cover the roast with a little more of your favorite meat rub and spritz it down with some of the baste.
Wrap it completely, sealing it tight and get it back to the smoker for a while.
A good internal temperature is 198 degrees, making it tender enough to pull apart.
This may take around 2 hours depending on the Boston butt.
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Make the Glaze
While the roast is cooking, make the glaze.
To do so, just combine all of the ingredients in a pot over medium heat, stirring until it’s smooth. This will take around 5-10 minutes.
Glaze and Smoke
Once it reaches 198 degrees, remove it from the smoker and transfer it to a large sheet of foil, coating the entire roast in the glaze.
Put it back on the smoker for 15 minutes so the glaze can caramelize around the roast.
Don’t go too far! It is easy to burn at this point in the cooking process.
Rest and Indulge
Once it’s done, let it rest for 20 minutes before pulling it apart or cutting to serve.
You’ll get around 7 lbs. of good pulled pork with a roast this size!
Pair it with your favorite BBQ sides and your meal is ready to go!
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