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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Smokey, Boston Butt is an impressive entree for entertaining. To take the chill off the roast let it stand at room temperature for 30 minutes before cooking. Ingredients:
1 (10-ounce) bottle teriyaki sauce |
1 cup honey |
1/2 cup cider vinegar |
2 tablespoons pepper |
2 tablespoons garlic powder |
1 teaspoon dried crushed red pepper |
1 (6-pound) boston butt pork roast |
hickory wood chunks |
Directions:
1. Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.
2. Soak wood chunks in water 1 hour.
3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
4. Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.
5. Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.
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