Cale's Butt

September 05, 2011


One seven to eight pound pork shoulder-roast bone in (Boston Butt Roast), Salt and pepper Salt and pepper the roast liberally. Build a good sized fire. When charcoal is gray (if you are not using hardwood charcoal), add hickory and apple wood chunks. I use about four pounds of the mixed woods. Keep the fire on one side of your Hasy Bake and the meat on the other. Roast the meat for four and a half to five hours at 225 to 250 degrees or until the meat is pulling away from the bone. You cannot make a mistake if you follow these directions. This is smoked pork at its best.

Leave a comment

Comments will be approved before showing up.