- 7-8 lb Boneless Boston Butt
- Kosher salt and freshly ground black pepper
- 2 (12 fl oz) bottles BBQ sauce
- 24 oz hardwood chips, for smoking
The night before smoking, remove netting and season pork liberally with salt and pepper. Wrap in plastic wrap and place in the refrigerator. Cover wood chips in water and soak overnight.
Remove pork from refrigerator, unwrap and prepare charcoal grill. Remove grill grate and fill one side of the grill with charcoal. Light charcoal and allow it to heat (uncovered) until it burns down to an ash gray color. Temperature inside grill should be about 250°F.
Drain water from wood chips and sprinkle a handful over the charcoal. Place pork on grill, opposite side of the charcoals and cover. Add a handful of wood chips over charcoal about every hour for the first 3 hours of cooking. turning the pork each time. Add charcoal as needed to continue to maintain a grill temperature of 250°F.
After three hours, begin basting pork with sauce every 30 minutes to 1 hour until the pork reaches an internal temperature of 190°F, about 3-5 hours additional.
Remove pork from grill and place in a dish large enough to pull the meat. Wrap in foil and allow to rest 30-45 minutes. Uncover and shred meat. Toss with remaining sauce and serve.
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