Yield: 10 to 12
| Measure | Ingredient |
|---|---|
| 1 cup | Catsup |
| 1 cup | Vinegar |
| ½ cup | Butter or margarine |
| 2½ tablespoon | Worcestershire sauce |
| 1½ teaspoon | Dried onion flakes |
| 1½ teaspoon | Hot sauce |
| ¾ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| dash | Of red pepper |
| 1 small | Clove garlic, minced |
| 1 each | (6- to 8-pound) Boston butt roast |
| Hamburger buns (optional) |
SOURCE: SOUTHERN LIVING
Combine first 10 ingredients in a saucepan, and bring to a boil; reduce heat, and simmer 10 minutes. Set aside. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker; fill with ½ cup sauce and about 4 quarts water. Trim skin from roast. Place roast on food rack, and baste generously on all sides with sauce. Cover with smoker lid; cook 9 to 11 hours or to desired degree of doneness. When roast is done, bring remaining sauce to a boil, and boil 1 minute. Thinly slice roast, and serve with remaining sauce. Serve on buns, if desired.
Submitted By SALLIE KREBS On 07-29-95