Boston Butt


  • 7-8 lbs standing rib roast
  • Lawry's Seasoning
  • Hickory Chips Cooking


  1. Brine in large sealed container 24 hours in refrigerator (using 1/2 cup salt for every 2 quarts water).
  2. Remove pork and pat dry. Drain same container of brine.
  3. Apply any preferred pork rub and place back in large sealed container and back into the refrigerator for 6 hours.
  4. Add Apple, Hickory or Mesquite chips between cooking cylinder and drip pan.
  5. Place pork fat side up on the cooking grate.
  6. Light and check within 2.5 hours for doneness with thermometer until the pork reaches 160 F at the center.
  7. Let pork cool until you can pull thumb sized pieces off and place in another container. Use either mustard or ketchup based BBQ sauce when serving.