In a large bowl, mix all ingredients together with a whisk or fork.
Then, the bbq spice rub is ready to worked into your meat.
Store your dry rub in the fridge in an airtight container.
It will keep for two to four weeks.
Apply a thin coat of vinegar-based mustard to the outside of your Boston butt.
Good options include dijon mustard and yellow mustard.
Work your homemade pork butt rub into your butt.
This is an important step! Skin acts as a barrier to flavor, so if you don’t work the rub into the meat, the flavor will be lighter.
Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut.
Wrap your seasoned butt in foil. It can be beneficial to let the roast sit overnight.
Prepare your barbecue with your chosen smoking wood to a temperature of at least 225 degrees.
Cook your roast in the foil for about 60 to 90 minutes for every pound.
Every two hours, make sure to turn the roast on a different side.
Rub a bit of olive oil on the roast during this time to ensure moisture retention.
When you think it’s close to being done, measure the internal temperature at the thickest part of your roast with a meat thermometer.
When done, the internal temperature should measure 190 degrees.
Once done on the barbecue, take off heat and let the meat sit for ten minutes.
Then, it’s ready to cut and serve with your favorite side dishes!