At-home BBQ can be the perfect way to relax and enjoy the summer season without the stress of traveling far from home. A smoked Boston Butt, some amazing Southern fixings, and a good drink make for a perfect staycation spread. I know that smoking meat may be intimidating to some, but I promise y’all it’s easier than you think. I’m one to season until my ancestors tell me to stop versus using a recipe , so writing this Butt Rub recipe was rather taxing. However, I nailed it! Of course, a staycation wouldn’t be complete without a good drink. I’ve written up a summer lemonade recipe that will be sure to make you feel as if you’re miles from home, right in your backyard.
Butt Rub Ingredients
3 tsp garlic powder
3 tsp onion powder
½ cup paprika
¼ cup brown sugar
1 tbs white pepper
1 tbs pink Himalayan salt
½ tsp red chili flakes
1 tbs dry mustard
2 tbs white sugar
1 tbs cumin
¼ tsp dry rosemary
Boston Butt Ingredients and Necessities
8-10 lb Boston Butt, bone-In
3 oz yellow mustard
Pecan wood chunks or chips (or mild wood alternate)
1 disposable aluminum pan
1 spray bottle
Charcoal (if needed)
4 cups apple juice or apple ale
1 cup apple cider
Boston Butt Directions
1) Place the Boston Butt on the counter for 30 minutes.
2) While the Butt is losing some of the chill, mix your dry rub together and sit it to the side.
3) Pat the meat dry with a clean kitchen rag or paper towel.
4) Cut shallow slits into the fat cap of the butt making a diamond shaped pattern.
5) Prep the smoker adding just enough charcoal to get the smoker temperature to 225 degrees.
6) Add a drip pan under the racks, where you plan to place your Butt to cook.
7) Fill the drip pan with apple juice or ale and apple cider. Then place the racks back into the smoker.
8) Rub the butt down with yellow mustard and generously apply the butt rub all over the meat.
9) Once the smoker is regulated at 225 degrees, place the butt, fat side up, over the drip pan.
10) Close the smoker and add wood to the charcoal.
11) In a spray bottle, add apple juice or ale.
12) Depending on what type of smoker being used, check the temperature of the smoker, and spritz meat as stated below.
Charcoal smoker: check and spritz Butts every 30 min-hour. Add charcoal and wood as needed.
Gas smoker: check and spritz Butts every hour. Add wood chips as needed.
13) Once the butt has reached an internal temperature of 165, pull the butt and drip pan.
14) Leaving some of the drippings, place the meat into the drip pan and cover with aluminum foil.
15) Place in the oven on 225 degrees until the meat has reached 195 degrees.
16) Let rest for 30-50 minutes and serve.
8 pounds: 8-10 hours
10 pounds: 10-12 hours
Lemonade Ingredients and Directions
1 cup pink lemonade concentrate
1 cup vodka
4 1/2 cups Ice
3 tbs simple syrup
Mix all the ingredients into a pitcher and serve.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to. Instagram: @Southrngritskitchen