Smoked Boston Butt With Carolina Vinegar Sauce

Recipe by KathyP53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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