Boston Butt and all the fixin’s
BOSTON BUTT BAR-B-Q
Place 125-130 lbs. Boston butts in slow roasting oil drum with 80 lbs. of charcoal (add another 20 lbs. of charcoal at about 3 hours) for about 5½ hours with basting of vinegar and crushed red peppers every hour when turning the butts.
At about 5 hours insert thermometer into butts. They are done when temperature shows 170 degrees F. Can also use a smaller drum which will barbecue 60 lbs. If using a covered charcoal grill you can cook 19-lbs. Have charcoal on one-half of grill and place butts on opposite side of the grate and roast for 5½ to 6 hours. You will have to replenish the charcoal twice (at hours 2 and 4), but be sure to add hot coals prepped on another grill. Do not add cold charcoal. Turn butts and baste every hour. The basting task and adding replenishment charcoal must be done quickly so you do not lose the build-up of heat inside the cooker. Some people have used an oven covered roaster with a half-inch of water cooking for 4 hours at 250-300 degrees F., but does not match real barbequing.