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Recipe : Entry # 9512
Will Einhorn
Recipe Title
Boston Butt
Recipe Theme
September: Barbecue
Main Dishes
Black Warrior EMC
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons salt
2 tablespoons black pepper
2 tablespoons cayenne pepper ( if you like the heat)
2 tablespoons dry mustard

Combine in a mason jar with a perforated lid and shake it on the meat.
To save for later use, take a sheet of wax paper and place that under the perforated lid and screw on the band.

1 Boston butt 9-10 lbs (Bone in is preferable for flavor)
I make this Boston butt in my weber charcoal grill using the snake method to convert it into a smoker.

The Meat:
Liberally apply the rub to all sides of the Boston butt.

The Smoker:
First, get a thermometer that can measure the air temp in the grill. I have one I fixed to the lid of the grill.
Second, get a pan that will hold boiling water.
Third, soak your favorite wood chunks overnight. My preference for this recipe is Pecan wood.
Fourth, lay out two rows of charcoal briquettes two briquettes high. This will make a chain around half the perimeter of the grill. The briquettes laid out this way turns them into a slow burning fuse.
Fifth, put your wood chunks on top of the briquette snake.
Sixth, light up about 8-10 briquettes in your charcoal chimney and they will be placed in the grill at the end of the snake to get the rest lit.
Seventh, add boiling water into the pan.
Eighth, add your rubbed Boston Butt to the side opposite the briquette snake, insert a probe thermometer with your target temp between 195 and 203 degrees Fahrenheit.

put the lid on and keep your air vents open at first, once the snake is lit (approx 15 min) you can adjust the air vents to achieve a smoke temperate between 225 and 250 degrees Fahrenheit.

After 6-7 hours the briquette snake will be all burnt out and at that time you have two options: 1) rebuild the snake, add more wood chunks and give it another 6-7 hours. or 2) wrap the boston butt in foil and put it a pan and cook it in your oven at 300 until it reaches an internal temperature between 195 an 203 probably taking an addition 4-6 hours.

Once the meat is up to temp, leave it on the counter wrapped in foil to cool for 30 minutes to an hour, then get in there with some forks and shred it up.

add your favorite sauce, buns, and toppings if you prefer sandwiches or just eat it on the plate (my preference).
Tell us about your recipe
I am not from the south. I was born in New Jersey, but since migrating to Virginia and then Alabama, I've learned to enjoy the culinary specialties of the south instead of bemoaning a lack of pork roll and good pizza. Barbecue is one of my favorites and I wanted to make my own at my home but without shoveling out a lot of money on a smoker. I found a the snake method for use in charcoal grills and I've been pleased with the quality barbecue I can make using this method. I've shared some of my Boston butts with friends and they've liked this better than what you can get at most restaurants. What I like about barbecue is that its like an artist's canvas an open theatre of your creativity. You can make changes in your rub, or the wood, or the type of meat you use and find not only amazing flavors, but a pride in your creation.