Smoked Boston Butt for Pulled Pork

Recipe by East Oak

Learn how to smoke perfect Boston butt for pulled pork in your East Oak smoker.

Flavor & Texture

Smoked flavor	Maturity	Humidity	Taste	Smell
Strong Flavor	Well Done	Moist	Deeply smoked, tangy, and slightly sweet with a hint of mustard.	Rich, smoky aroma with a touch of hickory or apple wood.

Prep time	Cooking time	Total time
10 hours	8 hours	18 hours

1. Prepare the Roast:

Place the roast on a clean cutting board. Trim most of the fat and/or skin, leaving a 1/4-inch layer for flavor.
Rinse the roast under cold water and pat it completely dry with paper towels.
Place the roast in a disposable pan.

2. Apply the Rub:

Combine the dry rub ingredients in a mixing bowl.
Coat the roast with mustard to create a base layer, then generously apply the dry rub, pressing it into the mustard to adhere evenly.

3. Marinate and Preheat:

Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for 8 to 12 hours or overnight.
Remove the roast from the refrigerator 1 hour before smoking to bring it to nearly room temperature.
Remove the wrap and pour off any excess liquid. Fill the water pan halfway and preheat the smoker to 225°F.

4. Smoking Process:

Add hickory or apple wood chips to the smoker's wood chip tray.
Place the roast on the upper rack of the smoker, with a clean disposable pan below to catch drippings. Smoke for about 8 hours, replenishing wood chips and water every 60 minutes. Spray apple cider vinegar (ACV) on the roast every 2 hours. Flipping the roast is optional.

5. Rest and Serve:

After 8 hours, check the internal temperature of the roast, aiming for 190°F or higher. If needed, cover the roast with foil and continue smoking until the desired temperature is reached.
Let the roast rest for 20 to 30 minutes before pulling the bone out. Pull the pork into shreds with two forks and serve with BBQ sauce and rolls.
Enjoy!

*USDA safe minimum for pork (non-ground) - 145°F（62.8°C）

Serves: 12-16

Amount Per Serving: