Smoked Boston Butt

Directions

1. 1
   Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.
2. 2
   Soak wood chunks in water 1 hour.
3. 3
   Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
4. 4
   Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.
5. 5
   Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.