Prep & Cook Time: min.
Smoked Boston Butt
Boston Butt (approximately 8 – 10 pounds)
bottle of dry rub (or make your own)
Fill the water box in the smoker up to the recommended level. Add the wood chips to the chip box. Preheat the smoker for 40 minutes.
Using a knife, make 3 or 4 long shallow slices in alternating directions (6 to 8 total) on the fatty area on the bottom of butt, like a tic-tac-toe board.
Rub the butt liberally with your chosen dry rub on all sides.
Once preheated, set the smoker for 225oF - 250oF. Place the Boston Butt fat side up in the smoker.
After 4 hours of smoking, remove the butt from the smoker and place on a large sheet of aluminum foil (enough to wrap the butt).
If you are using a spritz, spray a healthy coat of it on all sides before proceeding to step 7. If NO spritz is used, proceed with step 7.
Seal butt tightly with aluminum foil and return the wrapped butt to the smoker, fat side up.
Insert the temperature probe into the butt through the foil. Continue to cook in smoker until an ideal internal temperature of 200oF-210oF is reached.
Remove the butt from the smoker and allow the finished product to rest for 1 hour before serving.