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Smoked Boston Butt
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.
Yield: 6 to 8 servings
- 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
- 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.
- Soak wood chunks in water 1 hour.
- Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
- 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.
- 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.
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