Prep Time
15 Mins
Cook Time
4 Hours 30 Mins
Other Time
8 Hours 45 Mins
Yield
Makes 6 servings

This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: For testing purposes only, we used Cajun Injector Creole Butter Injectable Marinade.

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Ratings & Reviews

MaryAP's Review

MaryAP
July 30, 2011
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.

kudzuqueen's Review

kudzuqueen
June 01, 2009
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).