Smoked Boston Butt

Smoked Boston Butt: (You don't have to use a smoker)

  (Serves 8 people)

A 7-8lbs bone in boston butt with fat layer on top

Generously sprinkles salt, pepper, garlic powder, paprika, rosemary, and onion powder.

  (Very generously) then massage all over meat, make sure you get in every crease and around the bone.

Let sit in fridge for a couple hours or overnight.

Using a smoker:

Set smoker to 220 degrees.
Use whatever wood chips you like, I use hickory
Smoke for 11 hours
For the last hour, open the vent (helps crisp the outer layer) and baste several time with favorite BBQ sauce

Let meat rest for at least 10 minutes but up to an hour 

*do not open for first three hours

*change out woodchips every 4 hours

Using an oven:

Set temp to 220 degrees

ADDED INGREDIENT: Rub meat with liquid smoke all over.

Place meat in roasting pan and

Cook for 10 hours

For the last hour uncover and baste several times with favorite BBQ Sauce

When finished, let me rest for at least 10 minutes

It will be falling of the bone, so I like to just pull it apart in big chunks or you can shred it.