Grilling Recipes

Boston Butt Recipe | Smoked Pork Butt on the UDS Smoker

Smoked Boston Butt | BBQ Pork Butt

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A “Boston Butt” is just another name for a pork butt or pork shoulder roast. A long time ago when lesser cuts of pork – shoulders & hams – were packed for storage; they were placed in large wooden barrels called butts. This is where the name “Boston Butt” comes from and it’s still used today.

For this recipe I’m starting with a 10lb bone-in, Boston Butt. You’ll want to open the package near the sink and drain any liquid. Use paper towel to pat dry the outside and place it on a large platter or sheet pan.

In order to get the seasoning to stick to the butt, I’m using plain yellow mustard. Slather on a light coat on all sides. I want a spicy bark on this butt to offset the sweetness of the glaze, so I’m using my Killer Hogs Hot Rub.

Apply a medium coat of the rub on the outside and let the butt hang out at room temperature while the smoker comes up to temp.

As always you can use any smoker or grill for this cook. I’m using my drum and running it at a steady 275⁰ the entire cook. When the smoker settles in, add your favorite wood to the coals.

I like the flavor that hickory and cherry gives pork, so I’m using a chunk of each along with ½ a sweet onion. The onion adds a little extra flavor, and I just like the way it smells as it blends with the wood smoke.

Place the Boston Butt on the center of the cooking rack and get the lid closed. To keep the bark from getting to dry during this process I spritz it with equal parts Red Wine Vinegar and Water. About every hour give it a quick spritz. Once the bark starts to develop and the outside has turned a dark shade of red, it’s time to wrap.

Use 2-3 layers of aluminum foil overlapped to hold in moisture and reduce the chance of tears in the wrap. Before closing the foil hit the outside with a little extra dry rub and a spritz of the baste. I also insert a meat probe into the thickest part of the butt. Wrap the foil completely around the butt and get it back on the smoker.

At this point we’re just rendering the fat inside the butt to get it tender. I’m looking for a target internal temp of 198⁰ for easy pulling, so it’ll take another 2 hours of cook time.

Keep the heat steady at 275⁰. I’m using the Smoke by Thermoworks to eyeball the temperature; It’s handy because you can take the remote inside and kick back while the smoker does its’ thing.

While the butt is cooking make the glaze.

Apricot BBQ Glaze Ingredients:
– 12oz Killer Hogs The BBQ Sauce
– 4oz Apricot Preserves
– 4oz Honey
– 4oz Apple Cider Vinegar

Combine all ingredients in a small sauce pot over Medium heat until mixtures smooths about 5-10 minutes.

Once the butt reaches 198⁰ carefully take it off the pit and unwrap the foil. I wear a pair of white cotton glove liners underneath a pair of nitrile gloves when working with anything hot.

Transfer the butt to a wire rack and apply the glaze to the outside. Having it on the wire rack makes transferring back and forth easy. Place the butt back on the pit for 15 minutes to give the glaze time to caramelize. Don’t walk to far away at this stage because it can burn on you really quick.

Now that the glaze has set, remove the butt from the smoker and let it rest on the counter for 20 minutes before pulling. When you’re ready to break it down, simply tear into the butt sepatating it by each muscle. It will pull apart with ease.

Be sure to remove any fat or connective tissue that failed to render. A butt this size is going to yield you about 7lbs of good pulled pork. You can serve it right away or package it for later use.

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37 thoughts on “Boston Butt Recipe | Smoked Pork Butt on the UDS Smoker

  • How many inches deep if your first rack screws? Looks almost 8" deep.

  • Making one today:) Thank you Mr. Reed. My husband is halfway through this. Everything is turning out just right. Thank you for making this accessible to us. We are already planning on purchasing your products. Blessings to you and your family. Merry Christmas 2019.

  • Made this recipe yesterday on a Dyna-glo wide body smoker. Overall start to finish cook time was around 8 hours, and it was fall-off-the-bone perfect. Very moist, and the glaze was really good. Definitely giving this two enthusiastic thumbs up!

  • I did exactly what he said and my Boston butt was delicious!

    I wonder though, would HowtoBBQRight use injections for a pork butt? Asking for a friend.

  • I have been watching your videos for almost 2 years now, love everything you do. I have done some of your recipes, and hands down, they were the best BBQ I have ever done. So I Wanna thank you for your talent and those awesome videos, the best BBQ channel on you tube ever. Thank you from Brisbane Australia !

  • Stick it in the thickest part of the butt. Insert beavis and butthead laugh

  • This is my go-to recipe on my UDS when feeding a crowd. Perfect every time. I use left over glaze as a sauce afterwards, its excellent. Thanks for a great vid!

  • Let’s talk about your black gloves. Are they heat resistant? If so , where can I buy them. I love your video. I’m cooking one now.

  • I made this yesterday. The bark was not hard and crispy. What did I do wrong?

  • Malcolm love your vids as always. Is your gate way drum smoker the same model from amazon. I no you have the custome paint which I will get too. Thanks bro, love all your vids.

  • You need to get a life, using mustard is for idiots. Notice how he put his meat over unlit charcoal. Nasty! Manufacturers advise not to cook over unlit coals, because they let off a gas that can kill you. Kingsford and all other brands advise to let coals become gray, let the gasses burn out before cooking over. I bet $1000 dollars his pork taste nasty next to mine.

  • Doing this on Saturday! Thanks Malcolm, we are on your team!!!! You the man.

  • “You wanna get the rub all over that butt” My favorite youtuber is a butt massager?!

  • Workiing on two pork shoulders as we speak on my Traeger Silverton. I used a smoker tube for extra smoke and used your BBQ Rub and a salt/pepper/paprika mix, too! The glaze was the best idea yet! Waiting right now for the butts to rest before we dig in! Always love your videos and your products!

  • I have tried many different methods for pulled pork, and I always go back to this one. So quick with all of the flavor of a longer smoke. Perfect!


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