Smoked Pork Butts (Easy Way)

Smoked Pork Butts (Easy Way)


  • 3-4lb Boston Butt Pork Roast (Cook at least 2 pork butts at a time)
  • Tony Chachere’s Seasoning (Coat Pork Butts as desired)
  • 1 teaspoon Garlic Salt (Per Pork Butt)
  • 1 teaspoon Lemon Pepper (per pork butt)


Before coating pork butts with spices start grill. The thermometer should read between 250 and 300 degrees, no hotter.
Sprinkle Tony Chachere’s seasoning over pork butt, don't be bashful with the spice. Then sprinkle garlic salt and lemon pepper.
Add wet wood to grill (hickory or mesquite), do this at least twice during the cooking cycle.
Place pork butts on grill and close top.
I can usually get 3 to 4 hours own the grill before the temp drops below 250 degrees. At that point take the pork butts off the grill and wrap in heavy-duty aluminum foil and place in oven on cookie sheet and cook at 250 for 4 to 5 more hours. (Have the oven turn own at least a ½ hour before taking butts off the grill). Leave the door closed and don’t peak. The heat has to stay constant. At the end of 4 hours you can check the internal temp of the roast, should between 165 and 170 degrees.
I can’t tell the difference in doing the cooking this way and having to nurse the smoker for eight hours. The meat falls of the bone.

December 10th, 2011 Posted by | Main Dishes, Recipes | no comments

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