Smoked Boston Butt

• 1 (10-ounce) bottle teriyaki sauce
• 1 cup honey
• 1/2 cup cider vinegar
• 2 tablespoons pepper
• 2 tablespoons garlic powder
• 1 teaspoon dried crushed red pepper
• 1 (6-pound) Boston butt pork roast
• Hickory wood chunks

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. Soak wood chunks in water 1 hour.
3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
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. Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165u0b0, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.

teriyaki sauce, honey, cider vinegar, pepper, garlic, red pepper, pork roast, hickory wood chunks

Taken from www.myrecipes.com/recipe/smoked-boston-butt (may not work)