main-dishes
Smoked Boston Butt (Summer BBQ Roast)
A perfectly smoked Boston Butt is the heart of summer BBQ—deeply flavorful, incredibly juicy, and so tender it practically falls apart under your fork. At RizzieFarms, we especially love this version during pepper season, when fresh garden peppers join the table with bright salads, grilled vegetables, and warm breads. This method focuses on a low-and-slow smoke at 225°F, where a mustard coating helps bind a bold homemade rub of paprika, garlic, onion, cumin, cayenne, and optional dark brown sugar. Apple juice injections and mopping keep the meat moist as it cooks for hours, building deep color and smoky crust. When the roast reaches over 190°F, it shreds beautifully and fills the farm with irresistible aroma—drawing neighbors from down the road. It’s the kind of all-day summertime cookout centerpiece that defines Southern backyard cooking.
Ingredients
Boston Butt
- 1 Boston Butt (8–10 lb, bone-in preferred)
- Mustard (yellow or Dijon), for coating (2–3 tbsp)
- Apple juice, for injection (optional; about 1/2–1 cup)
- Olive oil, for mopping (as needed)
Dry Rub
- 4 tsp salt
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tbsp paprika
- 2 tsp cumin
- 3 tsp black pepper
- 1 tsp cayenne pepper (more if preferred)
- 5 tbsp dark brown sugar (optional, for sweeter bark)
Smoking
- Wood chips (such as hickory, apple, cherry, or pecan), soaked as directed
- Additional apple juice + olive oil for mopping every 2 1/2 hours
Instructions
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Prepare the dry rub: In a bowl, combine **4 tsp salt**, **4 tsp garlic powder**, **4 tsp onion powder**, **4 tbsp paprika**, **2 tsp cumin**, **3 tsp black pepper**, **1 tsp cayenne pepper**, and **5 tbsp dark brown sugar** (if using). Mix thoroughly and store in an airtight container if preparing ahead.
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Coat the Boston Butt: Pat **1 (8–10 lb) bone-in Boston Butt** dry. Apply **2–3 tbsp mustard** (yellow or Dijon) over all sides of the roast. This helps the rub adhere and adds slight tanginess.
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Apply the rub: Generously coat all sides of the **8–10 lb Boston Butt** with the prepared rub made from **4 tsp salt, 4 tsp garlic powder, 4 tsp onion powder, 4 tbsp paprika, 2 tsp cumin, 3 tsp black pepper, 1 tsp cayenne, and 5 tbsp brown sugar**. Press the rub firmly into the mustard-coated meat. For deeper flavor, wrap the roast and refrigerate overnight.
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Inject (optional): If desired, inject the **8–10 lb Boston Butt** with **1/2–1 cup apple juice** in several deep spots to help keep the roast moist during long smoking.
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Prepare your smoker or grill: Preheat to **225°F** using indirect heat. Add soaked **wood chips** (hickory, apple, cherry, or pecan) for smoke. Place a drip pan beneath the cooking grate if using a grill.
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Smoke the roast: Place the **rubbed 8–10 lb Boston Butt** on the grill or smoker over indirect heat. Smoke at **225°F** for **60–90 minutes per pound**, maintaining steady temperature and adding **wood chips** as needed.
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Rotate and mop: Every **2 1/2 hours**, open the smoker and turn the **Boston Butt** to ensure even cooking. Mop with a mixture of **apple juice and olive oil** to keep the roast moist and help build flavor on the bark.
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Cook until done: Continue smoking until the internal temperature of the **Boston Butt** reaches **190°F or higher**. The connective tissue breaks down at this temperature, creating a tender roast that pulls apart easily.
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Rest the roast: Remove the **8–10 lb Boston Butt** from the smoker and let it rest for **at least 1 hour**. For long holding, wrap in foil and place in a cooler; it will stay warm for several hours without losing moisture.
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Shred and serve: Pull the meat apart using hands or forks. Serve with salads, grilled vegetables, fresh garden peppers, bread, and your favorite summertime sides.
Notes
- An 8–10 lb Boston Butt can take all day—always start early to avoid rushing.
- Sweeter rubs with brown sugar will produce darker bark due to caramelization; omitting sugar yields a saltier, redder crust.
- Pecan wood creates a balanced smoke ideal for long cooks, though hickory and apple are popular too.
- If you hit a "stall" where temperature stops rising, simply keep smoking—it's normal during collagen breakdown.
- Try smoking two or three butts if feeding a crowd; neighbors will smell it from down the road.