Ultimate Smoky Boston Butt
Elevate your barbecue game with this Ultimate Smoky Boston Butt recipe. This dish features an 8-pound boston butt, marinated in a fragrant herb and garlic blend, then smoked to perfection over hickory wood. The resulting flavor is a harmonious blend of smoky, savory, and slightly sweet notes, making it a crowd-pleaser for gatherings or family dinners. Perfect when paired with a tangy BBQ sauce, this succulent roast promises tender, juicy bites that will leave your guests asking for seconds. Prepare your taste buds for the ultimate smoked experience!
8
Servings
275
Calories
8
Ingredients
Ingredients
boston butt (fresh ham)
8 lbs (bone-in, whole)
garlic cloves
6 (minced)
fresh basil leaves
8 large (chopped)
fresh thyme
1/2 teaspoon (fresh, chopped)
fresh oregano
1/2 teaspoon (fresh, chopped)
Italian parsley
1/4 cup (chopped)
olive oil
1/2 cup (extra virgin)
light brown sugar
2-4 tablespoons (to taste)
Instructions
1
In a food processor or blender, combine the minced garlic, chopped basil, thyme, oregano, parsley, and olive oil to form a thick green paste.
2
Coat the boston butt generously with the herb mixture, ensuring an even layer. Sprinkle the brown sugar over the top, pressing it into the meat. Wrap tightly with heavy-duty aluminum foil.
3
Refrigerate the wrapped roast for a minimum of 4 hours, preferably overnight, to enhance the flavor.
4
Soak two large hickory chunks in water for at least an hour before cooking.
5
Prepare a charcoal grill by lighting 40-50 coals, using a fire starter chimney for best results. (Avoid lighter fluid for a cleaner taste.)
6
Once the coals are covered in gray ash, arrange them to one side of the grill, and add the soaked hickory chunks on top of the hot coals.
7
Place a grate back onto the grill and carefully open the foil wrap to add about 1 cup of water to the foil pouch. (Be cautious of steam.)
8
Position the roast on the cooler side of the grill, with the vent holes in the cover facing the meat to allow smoke to circulate.
9
Every hour, turn the roast 180 degrees to ensure even cooking and smoke absorption.
10
After about 2 hours, check the coals and add more as needed to maintain temperature and smoke.
11
Continue to smoke the roast for a total of 4 to 6 hours, or until the internal temperature reaches approximately 170°F; if it gets too brown, tent with another sheet of foil.
12
Throughout the smoking process, aim for a grill temperature around 275°F.
13
Once done, remove the roast from the grill and cover it loosely with foil. Allow it to rest for 15-20 minutes before carving to ensure juiciness.
14
Serve with your favorite BBQ sauce—try Lee Lee's Famous Barbeque Sauce for Ribs with Preserves for a delicious pairing. Brush some sauce onto the meat during the last 5-10 minutes of cooking for added flavor.
Nutrition Information
20g
Fat
4g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Ultimate Smoky Boston Butt recipe?
The recipe uses an 8-pound bone-in whole boston butt, which is a type of fresh ham.
How do you prepare the herb marinade for the roast?
Combine minced garlic, chopped basil, thyme, oregano, parsley, and extra virgin olive oil in a food processor or blender to form a thick green paste.
How long should the boston butt marinate?
The roast should be refrigerated for a minimum of 4 hours, though marinating it overnight is preferred for the best flavor.
What type of wood is recommended for smoking?
This recipe recommends using two large hickory chunks for a distinct smoky flavor.
Should the wood chunks be prepared before cooking?
Yes, the hickory chunks should be soaked in water for at least one hour before they are added to the grill.
How many charcoal coals are needed to start the grill?
You should light approximately 40-50 coals, ideally using a fire starter chimney.
Is it okay to use lighter fluid to start the coals?
No, it is recommended to avoid lighter fluid to ensure the meat has a cleaner, more natural taste.
How should the coals be arranged in the grill?
Once the coals are covered in gray ash, arrange them to one side of the grill to create a zone for indirect heat.
Where is the water added during the cooking process?
Carefully open the foil wrap and add about 1 cup of water directly into the foil pouch with the roast.
What is the correct placement for the roast on the grill?
Position the roast on the cooler side of the grill (indirect heat) rather than directly over the hot coals.
How should the grill cover vents be positioned?
The vent holes in the cover should face the meat to allow the smoke to circulate effectively around the roast.
How often should the roast be turned?
The roast should be turned 180 degrees every hour to ensure even cooking and smoke absorption.
When should you check the coals during smoking?
Check the coals about 2 hours into the smoking process and add more as needed to maintain consistent temperature and smoke.
What is the target grill temperature for smoking?
You should aim to maintain a grill temperature of approximately 275 F throughout the process.
How long does it take to smoke the boston butt?
The total smoking time is typically between 4 to 6 hours.
What internal temperature should the meat reach?
The internal temperature of the roast should reach approximately 170 F.
What should I do if the roast gets too brown while smoking?
If the roast is browning too quickly, you can tent it with another sheet of aluminum foil to protect the surface.
Why is it important to rest the meat after cooking?
Resting the meat for 15-20 minutes allows the juices to redistribute, ensuring the roast is tender and succulent when carved.
What is the recommended BBQ sauce for this recipe?
The recipe suggests pairing the roast with Lee Lee's Famous Barbeque Sauce for Ribs with Preserves.
When is the best time to apply BBQ sauce?
Brush the sauce onto the meat during the final 5-10 minutes of cooking for added flavor.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 275 calories, 20g of fat, 4g of carbohydrates, and 19g of protein.
Is there any sugar in the rub?
Yes, the recipe uses 2-4 tablespoons of light brown sugar pressed into the herb mixture on the meat.
Does this recipe require fresh or dried herbs?
The recipe calls for fresh herbs, specifically fresh basil, thyme, oregano, and Italian parsley.
Is the boston butt cooked in foil the whole time?
Yes, it is marinated in foil, and 1 cup of water is added to the foil pouch before smoking, though it is opened/tented as needed.
What category of food does this recipe fall under?
This recipe is categorized under Ham/Pork and is considered a BBQ/Smoked dish.
What are some common tags for this recipe?
Common tags include smoked pork, bbq, grilling, hickory smoked, and comfort food.
Is olive oil used in the marinade?
Yes, 1/2 cup of extra virgin olive oil is used to help form the herb paste.
What kind of garlic is used?
The recipe calls for 6 cloves of minced garlic.
Is the recipe suitable for family dinners?
Yes, with its succulent texture and savory-sweet flavor, it is described as a crowd-pleaser perfect for family dinners or gatherings.