Smoked Boston Butt With Carolina Vinegar Sauce

"My favorite kind of barbecued meat with my favorite kind of sauce! From Taste of the South magazine."
photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Linajjac photo by Linajjac
photo by Linajjac photo by Linajjac
Ready In:




  • Smoked Boston Butt:

  • Soak mesquite wood chips in water for at least 30 minutes.
  • Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
  • 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.
  • 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.
  • Carolina Vinegar Sauce.
  • 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.

Questions & Replies

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  1. Great recipe. We did double the seasonings. Loved the vinegar sauce.
  2. Thanks, Kathy. This recipe was great. I followed it to a tee except I had a 4lb butt. I bought a cheap water smoker for $30 and used mesquite wood chips. The butt is tender and it tastes amazing. I really love the vinegar sauce. This was my first time following an online recipe and it turned out great. Thanks, again!
  3. This recipe is very good. I do not have a smoker so I used my Nuwave oven. I prepared the meat as directed. I did make a few adjustments to the sauce. To the sauce I added 4 ounces of apple juice, two extra tablespoons of brown sugar and 1/4 cup of ketchup. I will make this again. Thank you for posting this recipe. Can only imagine how good this would be with smoker.
  4. 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!



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