60 hrs 45 mins
Pierre Dance's Note:
Grilling is cooking over hot coals. Barbecuing is cooking over indirect coals at low heat for a long time, usually with aromatic smoke added. It's the "crock pot" of charcoal cooking. I use an "El Cheapo Brinkman" smoker and get fantastic results. It's called "el Cheapo" because they only cost about $50. It will cook just as well as one costing thousands, it just won't impress your friends as much, if you're in to that sort of thing. The rub is from "How to Cook Meat" The cooking time includes 48 hours brining time.
My Private Note
Units: US | Metric
- 3 quarts brine, solution (#11266 from Di Neal is great)
- 1 whole boston butt (you don't need anything "better")
- 1/4 cup sugar
- 1/4 cup paprika
- 1 tablespoon kosher salt
- 2 tablespoons black peppercorns
- 2 tablespoons cumin seeds
- 2 tablespoons new mexico chile powder, whole ((I've used Ancho, Smoked Chipotle, and Tex-Mex, they're all good)
- 3/4 cup white vinegar
- 3 -4 tablespoons hot sauce (Cholula or Tapatio)
- 1 tablespoon sugar
- kosher salt
- fresh ground black pepper
- 1Prepare the brine solution and let it cool.
- 2Trim any surface fat from the roast.
- 3Place the roast in a large zip-lock bag and add the brine.
- 4Seal the bag and place it in a bowl to catch any drips.
- 5Refrigerate at least 24 hours, 48 hours is mo better.
- 6Turn the bag every 6 hours.
- 7After 48 hours prepare the rub.
- 8Grind the cumin seeds, chili powder, and peppercorns in a spice mill.
- 9Mix the cumin, pepper, sugar, paprika, salt, and chili powder in a medium bowl.
- 10Now you have a choice.
- 11Barbecue it or cheat and cook it in an oven or a crock pot.
- 12Whichever you decide preheat to 225°F.
- 13Remove the roast and discard the brine.
- 14Thoroughly dry the roast with paper towels.
- 15It's called a rub, so rub it hard and well, work it into the meat.
- 16When it is completely covered, if there is any rub left rub that into the roast 'til the spices are all used.
- 17Place the roast on the top rack of the smoker and place presoaked hardwood (Alder, Apple, Cherry, Hickory, Mesquite or whatever turns you on) on the coals.
- 18Talk with friends and sip a nice ale as you check the cooker temperature.
- 19Adding charcoal and fresh wood to maintain 225°F (Go easy on the wood. It's far better to under smoke and end with a delicate flavor than achieve a flavor too strong to be enjoyed).
- 20Cook for 10-12 hours.
- 21If you choose to cheat, place the roast in a crock pot,set on low and cook for 10-12 hours.
- 22If you opt for the oven, place the roast in a pan and roast it for 10-12 hours.
- 23Note; If you choose to use the smoker the juices will drop into the water basin. If you use a crock pot or oven you will have to drain the juices fairly regularly. I heated the nozzle of my nylon turkey baster and squeezed it to make the hole flatter and smaller, the thin juices don't dribble out so easily.
- 24Each works well but with the charcoal cooker you get smoked meat and the fun of being forced to sit around with friends drinking ale and watching the coals. The cooking of food should be as much fun as the eating of it.
- 25When done let it cool to handling temperature.
- 26Cut, chop, or shred the meat into bite sized servings.
- 27Mix the vinegar, hot sauce, and sugar.
- 28Add salt and pepper to taste.
- 29Toss vinegar mix with the meat.
- 30Reheat and serve. Great with a garden salad and a baguette to soak up the juice.
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Nutritional Facts for Real BBQ Pork Roast (Plus How to Cheat, Twice)
Serving Size: 1 (37 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 45.6
- Calories from Fat 8
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 828.4 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 1.6 g
- Sugars 6.8 g
- Protein 0.8 g
The following items or measurements are not included: