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Boston Butt Roasts


2- 8lb Boston Butt Roasts (bone in)

1 Bag- Morton Tenderquick

1 bottle- WoodMaster Original Barbeque Sauce

tin foil


Pork Butt Recipe

Makes 2- 8 lb Boston Butts


1/4 cup of Morton Tenderquick

1 quart water

Dry Rub

Morton sugar cure with seasoning

- Mix the cure and seasoning per the directions on the bag.


1. Inject mixture into the pork butt as even as possible 3 days before you plan on cooking them.

2. After they are injected, apply the dry rub.

3. Apply a even amount of dry rub on the outside of the pork butts.

4. Each day, flip the pork butts over in the refrigerator.


1. Before grilling wash the extra cure off the outside of the pork butts. Very important

2. Set the grill on smoke mode and put the pork butts on smoke for 2-3 hours or until the internal temp reaches 120 degrees.

3. Place the pork butts in a foil pan and tin foil the top tight.

4. Change the grill to cook mode and set for 275 - 300 degrees.

5. Place the pan with the pork butts back on the grill and cook for 2-3 hours or until the internal temp reaches 175 degrees.

6. Remove fromm the grill and let it rest for at least a 1/2 hour or longer before cutting.

Note: If the pork is done early, preheat a cooler with hot water for 15 minutes. Dump the water out and place the foil pan with the pork butts in the warm cooler. They should only lose about 5-8 degrees per hour, so you can cook them early if needed.



Cook Time

4-6 hours