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Smoked Boston Butt

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 6 hours






1 Boston Butt (approximately 8 ā€“ 10 pounds)

1 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.