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Smoked Boston Butt

Yield 6 to 8 servings
Smokey, Boston Butt is an impressive entree for entertaining. To take the chill off the roast let it stand at room temperature for 30 minutes before cooking.


  • 1 (10-ounce) bottle teriyaki sauce
  • 1 cup honey
  • 1/2 cup cider vinegar
  • 2 tablespoons pepper
  • 2 tablespoons garlic powder
  • 1 teaspoon dried crushed red pepper
  • 1 (6-pound) Boston butt pork roast
  • Hickory wood chunks

How to Make It

  1. Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.

  2. Soak wood chunks in water 1 hour.

  3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

  4. Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.

  5. Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.