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Smoked Butt, Big Daddy Style

Updated on March 16, 2011

The other day I smoked a 6 pound or so boston butt. I don't know exactly the wieght since it was originally 12 pounds cut in half,so it was a WAG (wild ass guess). Anyway this is one our favorrite cuts of meat. Easy, flavorful and the left overs can be used in all sorts of things like sandwiches, burritos, etc. Plus this large hunk of protein can feed a lot of people and who doesn't like BBQ? Besides vegatarians.

The Rub

The rub I used was my father. aka Big Daddy, in law's concoction of smoked paprika, salt pepper, garlic powder, and brown sugar. I rubbed the meat with the "rub" the night before so it has a chance to penetrate and cure for added flavor. Any rub will do but since I used Big Daddy's Rub, which I personally like alot, the butt is smoked Big Daddy style.

Prep work

The key to good BBQ is heat control which first starts at prep. You want to do indirect heat which means the meat is NOT directly over the fire. Start by making 2 piles of charcoal with a tin or metal drip pan in the separating the coals. Light the charcoal and wait until the flame goes out and the coals are mostly ashed over with a faint orange goal. Spread the coals.You want the temperature to about 300 which is medium high heat. If you don't have a temp gauge on your grill hold your hand about 3-4 inches about the grill. A count about 2-3 secs before you have to take your hand away is high (350), 4-5 medium high, 5-6 medium, 6-7 low. Make sure you brush the grill off and oil it down with a paper towel and olive oil or spray before you put the meat on.

The cooking

Placed the meat on the oiled grilled and cook about 1.5 hours per pound of meat. I didn't know how much I had so I just kept cooking until the meat had an internal temp of about 170. For this I used a meat thermometer.

Every hour I mopped down the meat with a mixture of vinegar, orange juice, and some rub.You can use an actual BBQ mop or a basting brush.

I also threw a handful of water soaked store bought mesquite wood chips on the coals for extra flavor. Make sure you soak these chips for at least an hour prior to throwing them on the coals. The chips should be wet not dripping with water. Excess water could put out the fire.


When done you can pull the meat a part with your hand hence the term pulled pork or chop it with a knife. Remember it's hot. Also you can use rubber gloves to pull the meat but just make sure you use cleans ones not the same gloves you use to clean the toilet with.


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    • zimsabre profile image


      7 years ago

      I am hungry now!!

    • Surfingpilot profile imageAUTHOR


      7 years ago

      We've also done cooked them in the ground. Meat gets really tender but you get the crisp charr that some like so you got to finish it off on an open flame

    • Randy Godwin profile image

      Randy Godwin 

      7 years ago from Southern Georgia

      Down here we may cook up to 10 butts at a time for up to 8 hours to make great pulled pork barbecue! Your rub and baste sounds good! Enjoyed!


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