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A Smokin’ Hot Butt!

It is truly a thing of unequivocal beauty. An aroma from the heavens. Unmatched and unparalleled by any other I have ever known. This wonderful, rich, moist, smokey delight….this….smoked Boston Butt.

Our story begins in the foothills of the North Georgia mountains with a ten pound smokin’ hot butt on the smoker! If your dad is a carnivore to the tenth power, feed him this. You’re guaranteed to be the favorite.

There’s no better gift to give than meat.

We all know BBQ is not complete without coleslaw, so we whipped up a batch of Apple Cider Coleslaw and some sweet potato chips to finish off the meal.

That was one smokin’ hot butt!

Hickory Smoked Boston Butt Pulled Pork


  • 1 Boston Butt
  • 1 Rub of your choice
  • 2 cups apple cider – for spray bottle
  • 1/2 cup olive oil – for spray bottle
  • 1/2 cup olive oil – for Boston Butt
  • 1 Good smoker
  • Hickory Wood Chips


Prepare your smoker according to manufacturer’s directions. Hass used hickory for this particular butt, but don’t be afraid to play with different woods. Apple wood or cherry wood is also a great choice for pork. Rub butt generously with oil (I know how this sounds). Rub mixture into butt, coating well. In a spray bottle combine oil and apple cider. Spray butt lightly with mixture and add a second coat of rub. This will form a nice crust and add tons of flavor to your meat. Spray butt one last time and place on the smoker. Cook times will vary depending on the size of your meat. The general rule of thumb is only check every few hours as you will lose heat when lifting the lid. Give it a good spray with your spray bottle marinade when checking temperature to keep the meat moist and juicy. The ideal internal temperature for you to achieve is between 170-190 degrees. When ideal temperature is reached, remove the butt and let rest a minimum of an hour to allow juices to evenly redistribute.  After rest period, remove skin and fat with sharp nice from outer edges and reserve if desired for seasoning. It can be frozen for up to 6 months. Finally, start pullin’ until all meat has been pulled from bone. Serve with your favorite sauce.

Need some salad ideas? We’ve got em!

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