How to Smoke a Boston Butt

This shows you a easy way to smoke a Boston Butt for beginners.

Smoker/grill

Charcoal

Fire starter

Matches

Aluminum foil

Thermometer

Boston Butt/ Pork Shoulder

Barbecue dry rub

Mesquite dry rub

Red wine vinegar

Spray bottle

Mustard

Knife

Wash off the meat. Set it down on a plate or cutting board.

Cut off excess fat on the top of the meat. Do not cut off all of the fat because you want some to add flavor while cooking.

Score the top of the meat. This is to help the seasoning to soak into the meat. After you do that rub the whole thing with mustard. This is to help the seasoning to stick to the meat.

Season the meat with both the barbecue and mesquite dry rub. Pat down so it stick also. Go heavy with the seasoning because this is a really big piece of meat.

Start your smoker. Make sure you maintain a temperature of around 250-300 degrees. If you need to you can add charcoal to your smoker every once in a while if you need to.

Put the meat on the smoker. Make sure it is not in direct heat. It needs to be in indirect heat the entire time.

After about 2 hours wrap with aluminum foil. If you have one wrap your meat probe in with the aluminum foil. Keep the meat on the smoker until the meat hits a temperature of 200 degrees.

Once it hits 20. Degrees., take it off the smoker and unwrap and put in a pan.

Take the bone out. This is the only bone and it should come right out.

Chop the meat up. It should be tender enough to fall right apart.