Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap.
Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.) Let stand 15 minutes. Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish, if desired.
Note: For testing purposes only, we used Cajun Injector Creole Butter Injectable Marinade.
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Instead of grilling, I heated the oven to 400 put the Boston Butt in a oven proof covered pot & turned the oven down to 250 & cooked for 5 hours till it fell apart. This was so good & easy. I will make it again.
Prepared this with a 7-8 lb Boston Butt and it was delicious! SO moist and juicy. It was our first time to try something a little different when smoking a Boston Butt. The sauce was good too, though I might water it down some next time - it was REALLY thick. (I did use a thick barbecue sauce to start with, though).
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