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Boston Butt Recipe

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This recipe for Boston Butt, by , is from Barbecue Bob, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
BBQ Bob
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 lb Boston Butt
Your choice Butt rub or dry seasoning
Buns or thin slice of French bread
Lemon juice or vinegar
Wood chips
Sauce of choice or hot sauce

Directions:
Directions:
The night before cooking, score meat with knife, trim off any excess fat. Moisten meat with lemon juice or vinegar. While moist, rub meat down on both sides with your favorite Butt rub or dry seasoning. Tightly wrap the butt in plastic wrap with several layers to make sure it is tightly sealed. Wet or soak wood chips overnight. Light grill early for this one-medium heat on one end only. Divide wood chips into foil packets-at least three. Put one foil packet on flavor grids on the fire end every 30 minutes. Meat must be on the end of grill without open flame. Do not raise lid except to add wood chips every 30 minutes. After two hours of cooking, wrap but in aluminum foil to keep moisture in, leave over unlit end of grill with lid down. After one more hour, check center of butt with meat thermometer. When center temperature reaches 165, meat is done.

You may slice or pull-serve with buns and sauce, or thinly sliced French bread with hot sauce.

 

 

 

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