3 Reviews

I started this today and plan on smoking it in the morning. I love the aroma of the rub(coriander)skipped the celery salt for had none. OH YES my spices don`t consist of it! I used 1/2 cup mustard which is what I needed to cover the whole shoulder. I also scored the fat in 1 inch sections as I posted in the pictures. I can`t wait to smoke this will be my first to smoke on my new toy I recieved from Santa! ;) OK I smoked all day!!! The day was cold so I`m sure that is why it took 12 good hours! But the results were well worth it. Love the rub. I served as pulled pork sandwiches and oh so yummy! I made a sauce and that recipe is waited to be posted. Thanks RED!

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Rita~ January 10, 2007

This was really good. The only thing I changed to suite our tastes was to use Turbinado and not brown sugar. I also increased to 1/2 cup. I let it go about nine ours on the Weber with a couple of chunks of mesquite. Could have gone longer but the flavor was spot on!

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Chef Jeff S August 20, 2013

After finding this recipe yesterday, midday, I just knew I had to have this for dinner!!! So.....I quickly ran outside and lit the charcoal, then I jumped in the car and headed to the grocery store to pick up my Boston Butt and some veggies to grill. Got home, rubbed the meat with a slightly different combo of favors, I added smoked paprika, cayanne, and coriander, and I didn't have celery salt. Anyways, 4.5 hours later she was up to 185 degrees and looked SO GOOD!! Best pork ever, tender and juicy...thanks Red. FYI...to others without a smoker... I did this on a 22" Weber, indirect heat (300-350 degrees) from mesquite charcoal, with 3 beers in my drip pan and my roast was around 3 lbs.

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Love to Eat!! June 06, 2008
Smoked Boston Butt