Do you love BBQ? Do you want to know how to smoke a pork butt? Because there is nothing like succulent and juicy pork on the BBQ!
Pork butt definitely one my favorites. Sometimes I think my kids almost love it more than they love me!
That tender meat and the incredible smell makes everyone’s mouth water. Pork is also an inexpensive meat, that can be smoked and served in just a few hours.
Even though it is known as pork butt, this cut of meat doesn’t come from the rear of the pig, but from the shoulder. Also known as Boston butt! So if were looking to find out how to smoke a pork shoulder you in the right place!
Before starting to smoking your pork butt, you have to have some tools and ingredients at hand:
Charlie's Hot Tip
Make life easy for yourself and get a good smoker! I always use my Smokin It Model 1 when doing Pork Butt or the kids favorite the Cookshack Smokette Elite (I think they just like stylish design of this one).
If your new to the game and want to start out small, I have put together a list my recommendations for the best smokers under $200.
There are a few things you should keep in mind when buying your pork butt, the size, weight, marbling, and the fat content. Before you smoke a great pork butt, you have to start with quality meat.
A regularly sized pork butt will be around 5 to 8 pounds and it can be sold as one whole piece at the butchers or split into two pieces at the supermarket.
Your butt should have a decent amount of fat, as the fat will help keep the meat moist, and it will melt away during the smoking process. Look for the cut with more marbling, which is the distribution that fat has amongst the lean parts of the meat. The more marbling your meat has, the better it will taste at the end.
For the best quality, you can buy grass fed hog, as grass-fed animals produce better meat than those raised on grain.
First and foremost, If you're using a frozen pork butt you want to ensure that you safely defrost your meat.
One of the good things about pork butt is that it usually doesn’t require any trimming, so unless you have a loose piece of fat, you can leave the fat cap it has, as that will protect the meat from drying.
Before using a dry rub on the pork, you need to use a wet ingredient on the pork, to act as a binding agent and make sure that the rub adheres to the skin.
You can use olive oil, mustard and even apple juice, the important thing is to coat all of the skin (even the fat cap) as it will also tenderize the meat. Once the pork is coated is time to use the rub.
If you want to, you can create your own rub using a mixture of sea salt, black pepper, sugar, paprika and chili powder. If that is too much work for you, or you are unsure of the quantity of ingredients to use, you can always go for a store bought dry rub.
Just coat the pork butt with the rub, and don’t be afraid to use a heavier hand, this is a fattier meat so it can handle a lot of flavors.
Around the five hour mark, you want pork butt internal temp to reach a temperature of 160°F before you actually remove it should be around 190°F.
Around the five hour mark, you want the pork butt internal temp to reach a temperature of 160°F.
At this point its time to wrap the meat because it will have absorbed most of the smoke, and if left unwrapped it can acquire a bitter taste. Wrapping your pork will help keep the moisture inside and maintain a beautiful bark.
Lay out two layers of tin foil or butcher paper, using protective gloves to avoid hand burns take the pork out of the fire and place it on top of the paper.
Wrap it tightly with the temperature probe in, and set it back on the fire. This should help rise the temperature and speed up the cooking time.
When you reach a temperature of 190°F, take the pork out of the smoker. Set it on a board and let it rest, so the juices redistribute their way into the meat. If you let it rest for at least half an hour, the pork butt should be juicy.
One way to test if the butt is perfectly cooked is by pulling out the shoulder bone and seeing if it’s clean, or twisting a fork through the meat if it twists easily, the meat is perfect.
After 30 minutes the meat should be tender to touch and you should be able to pull it apart just using your hands.
Just use some protective gloves so you don’t burn yourself. If you don’t like getting your hands dirty, you can always use some pork shredder claws.
I always get sent lots of questions about pulled pork. So I thought I would throw them in just in case your having the same problem!
Question: how do I smoke a pork butt in an electric smoker?
Answer: Nothing different to recipe above EXCEPT, with an electric smoker you have the option to add flavour with wood chips. I like using hickory or cherry wood!
Question: how long to smoke pork shoulder at 225
Answer: One hour for every pound of meat., so if you have 6 pounds of meat, cook it for 6 hours.
Question: what are some delicious smoked boston butt recipes?
Answer: My family & I love pulled pork tacos as well as burgers.
Got The Meat Sweats of Confusion?
If your still a bit confused on what to do, head over to my guide on how to use an electric smoker. We will have you perfecting this in no time!
If you're still feeling a bit apprehensive, electric smokers can ensure you get the correct level of smoke for the entire cook.
For an amateur smoker, taking on your first pork butt can be intimidating, but pork is a really kind meat, but it's also very fatty. It can hard to dry it out or overcook it.
With just a few hours and some simple ingredients, you are ready to make magic on the smoker. You can use serve it with anything! On a plate with some coleslaw, as a part of your burger or a sandwich bun, the possibilities are endless!
How do you tuck into your pulled pork?
More Pork On Your Folk?
Its no secret that I love pork! Bacon, pulled pork, ham, I a huge fan. Another one of my favorite recipes is my bacon jerky, so I have posted my recipe for you to enjoy! Head on over and find out how to make bacon jerky.
Still Hungry For More?
You will more often than not find me tinkering around in my backyard. I will have one hand tightly gripped around a can of beer and the other hand tightly gripped around my spatula. Not so long ago (almost 8 years now) I got obsessed with Grilling, smoking and BBQ-ing. I can't get enough of it.. and neither can my family!
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