Ingredients
Rub:
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 (5 to 7-pound) Boston pork butt, bone in
Directions
Prepare your smoker with either hickory or mesquite wood for smoking. Follow your smoker’s directions. The target temperature is 225oF.
Mix all of the seasonings in a small bowl.
Pat the butt dry. Do not trim the butt. The fat will melt during the many hours of cooking. Rub liberally the entire butt with the seasoning mixture.
Smoke the butt fat side up for three hours. After which you may either continue cooking in the smoker or transfer to an oven set at 225oF (I finish in an oven as the butt cannot absorb more smoke after 3-4 hours and it is easier to maintain the proper temperature). If switching to an oven, add two cups of water to a roasting pan, place the butt fat side up in the pan. Cover loosely with aluminum foil. Cook for an additional six hours.
Use fork to check for doneness. Meat is done when it falls apart easily. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw.
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