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Grilled Boston Butt

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  • From Orby Barkley
  • 1 Boston butt 3-4 lbs.
  • 1 Tablespoon season salt
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoon lemon juice
  • 1 teaspoon black pepper
  • 2 Tablespoon olive oil
  • 1 teaspoon rosemary optional


  • TO MARINATE: Take butt and rub olive oil generously on the surface, then rub
  • on all other ingredients letting the lemon juice be last. Place the butt in a one
  • gallon freezer bag for at least 12 - 18 hours before cooking and store in refrig-
  • erator.
  • TO GRILL: Place butt on covered grill on low to medium heat, for additional
  • flavor use hickory wood chips. Cooking time varies depending on grill, weather
  • conditions, and desired doneness. It's helpful to place a meat thermometer into
  • butt, at 170 degrees it's done. After cooking for a couple of hours it's good to
  • cover with foil to retain moisture.


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