Jimmy's Smoked Boston Butt

• Meat

  • 1 (4-lb boston butt

• Produce

  • 1 tsp Chipotle chili
  • 2 tbsp Garlic powder

• Condiments

  • 1 tbsp Mustard, dry

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/4 cup Chili powder
  • 2 tbsp Kosher salt
  • 1/4 cup Paprika, smoked

• Nuts & Seeds

  • 2 tbsp Cumin

• Dairy

  • 1 stick Butter

• Other

  • 1 Tall can of beer, your choice

Found on justapinch.com

Description

Ingredients

• 1 (4-lb) boston butt
• 1 stick butter, melted
• 1 tall can of beer, your choice
• 1/4 c smoked paprika
• 2 Tbsp kosher salt
• 1/4 c brown sugar
• 1/4 c chili powder
• 1 tsp chipotle chili powder (or cayenne pepper)
• 2 Tbsp garlic powder
• 2 Tbsp cumin
• 1 Tbsp dry mustard

Directions

• 1PORK RUB: Combine all spice ingredients; rub on pork. Wrap pork in plastic wrap and refrigerate overnight. NOTE: this makes more rub than whats needed for this pork butt. Store in air tight container for furture use. I always have a container full and ready. 2Prepare smoker with charcoal and add soaked hickory chips (or your favorite soaked wood chips) to top of hot coals. Heat should be about 250 degrees. You will cook/smoke 60 to 90 minutes per lb or until internal heat reaches 190 degrees on themometer. Add charcoal as needed to maintain steady heat. 3Every hour or hour and 1/2, open smoker and turn meat to ensure even cooking. Mop your roast with combination of beer and butter to keep it moist. NOTE: If you dont care to use beer, you could substitute with apple juice. Once done, remove from smoker, wrap in foil and allow it to rest about 1 hour.