Smoked Boston Butt With Carolina Vinegar Sauce

Total Time
13hrs
Prep 1 hr
Cook 12 hrs

My favorite kind of barbecued meat with my favorite kind of sauce! From Taste of the South magazine.

Ingredients Nutrition

Directions

  1. Smoked Boston Butt:.
  2. Soak mesquite wood chips in water for at least 30 minutes.
  3. Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
  4. In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
  5. Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
  6. Carolina Vinegar Sauce.
  7. In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.
Most Helpful

5 5

Thanks Kathy for a great recipe. My smoker fluctuated between 225 and 300 degrees and my 7 pound roast was done in 5 hours. I followed every step of the recipe as far as ingredients, but instead of using the sauce for the completed meat, I used it for an hourly mopping on the diamond scored meat. Everyone thought it was delicious!