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Fredericksburg, VA 22401


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Pork Butt (Boston Butt)


Smoked for 7 hours with Sugar Maple lump charcoal.

Maintained between 225 and 250 degrees throughout entire smoke.

Rubbed with Olde Towne Dry Rub, injected with mixture of Olde Towne Dry Rub and cider vinegar and brought to room temp before putting it in the smoker.

Wrapped in heavy duty foil at 185 degrees internal temperature and put back in smoker.

Pulled from smoker at 203 degrees internal temperature.

Wrapped in towel and placed in cooler for 1.5 hours.

Removed from cooler and immediately pulled the meat, removing any remaining fat/connective tissue and served on sandwich rolls with BBQ sauce and fresh coleslaw.