Greg’s Smoked Boston Butt

Greg's Smoked Boston Butt

 

Memorial Day and grilling go hand in hand. I don’t recall ever spending the holiday when we did not grill. When I was growing up, it was Uncle Tab grilling chicken over his big homemade pit with all of the family gathered ’round. Things changed once we moved away from family and we started traditions of our own.

One of the oldest recipes on NJSD was this delicious smoked Boston butt! I initially shared this recipe in 2011, shortly after I started NJSD. Greg began cooking this years ago and has made a few adjustments over the years, but this is the original recipe. Occasionally he will smoke the butt at a lower temperature and cook it slightly longer. Sometimes he will change up the mop recipe a bit. You can use this recipe as a guide and make it your own.

I can usually find Boston Butts on sale around the spring and summer holidays. I buy two so that I can freeze one for later. This Boston Butt is perfect served with your favorite baked beans and my cousin’s Twisted Slaw, click here to go straight to her recipe.

I hope to have my app icon up and running by this weekend.  I am computer challenged when it comes to setting up some of this stuff.  I hope to get a little help with that soon.  I have only come up with one app icon that I truly like but here’s a sneak peak.  What do you think?

 


Greg's Smoked Boston Butt
 
Author:
 
Ingredients
  • 1 (5-7 lbs.) Boston butt (bone-in pork shoulder roast)
  • Rubber gloves
  • Ingredients for rub mix:
  • ½ c. brown sugar
  • 6 tbsp. black pepper
  • 6 tbsp. salt
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • ½ c. paprika
  • Ingredients for mop sauce mix:
  • 2 c. white vinegar
  • 2 tbsp. salt
  • 2 tbsp. black pepper
  • 3 small onions, sliced thin
  • 3 lemons, 2 sliced thin, 1 squeezed
  • ½ c. water
  • 1 jalapeno pepper, sliced thin
Instructions
  1. To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together. Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
  2. Prepare smoker or grill for indirect grilling. Greg keeps his grill at 225 degrees.
  3. To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
  4. Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Close grill and cook 12 to 16 hours, or until internal temperature reaches 195-200 degrees. Mop the butt every hour. When done, remove butt from grill. Cover with aluminum foil and let rest for about 1 hour. With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat, if desired. (You can also chop the meat if you prefer.) Serve alone or on buns with your favorite barbecue sauce.

 

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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money