Ingredients
-
-
2
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1
-
-
1/2
-
1/2
-
1
-
1
-
1
Directions
Smoked Boston Butt With Carolina Vinegar Sauce, My favorite kind of barbecued meat with my favorite kind of sauce! From Taste of the South magazine , Great recipe We did double the seasonings Loved the vinegar sauce
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Steps
|
1
Done
|
Smoked Boston Butt: |
|
2
Done
|
Soak Mesquite Wood Chips in Water For at Least 30 Minutes. |
|
3
Done
|
Preheat Smoker to 225 - 250 Degrees. Sprinkle Soaked Wood Chips Over Coals. |
|
4
Done
|
in a Small Bowl, Combine Brown Sugar, Salt, Paprika, Mustard, Garlic Powder, Onion Powder, and Red Pepper. Spread Mixture Over All Sides of Roast. Let Stand at Room Temperature For 30 Minutes. |
|
5
Done
|
Place Roast in Smoker. Cook, Covered With Smoker Lid, Until Meat Is Very Tender, 11-12 Hours. Remove from Smoker, and Let Stand For 30 Minutes. Shred Roast, Discarding Fat and Bone. Serve With Carolina Vinegar Sauce or Your Favorite Barbecue Sauce. |
|
6
Done
|
Carolina Vinegar Sauce. |
|
7
Done
|
in a Medium Bowl, Combine Vinegar, Brown Sugar, Red Pepper, Salt, Black Pepper, Hot Sauce, and Smoked Paprika. Cover, and Refrigerate For Up to Five Days. |
