Pit Boss Smoked Pork Butt (Pulled Pork on a Pit Boss)

There is nothing like a smoked pork butt that is shredded to make pulled pork! It is an inexpensive cut that can be smoked and served in a few hours.

It easy to learn how to smoke pork butt on a pit boss to make pulled pork with my detailed recipe and instructions.

This makes it the perfect meat for novice cooks! After a few hours of low and slow cooking, you will get delicious smoky and caramelized pork.

Hungry now? Jump straight to my smoked butt recipe by clicking here

shredded-pork-butt-ready-to-serve-for-backyard-cookout.

Pitboss Smoked Pork Butt

This is a simple but super tasty recipe; I mean, who doesn’t love the juicy pull-apart texture of pulled pork? The whole recipe is easy, as you need to know that the cooking time for smoking a pork butt on a Pitboss pellet grill all depends on the size of the pork butt, the temperature of the grill, and whether you wrap and spritz it.

It takes a pork butt (otherwise known as Boston butt) about 1.5 hours per pound to cook at 225°F, so a 7-pound pork butt will take about 9-10 hours to cook.

What You Need for Pit Boss Pork Butt

Before starting your smoked pork butt, you have to have some tools and ingredients.

  1. Smoker: I am using my Pit Boss but this recipe but it can also easily be adapted for any pellet grill.
  2. Wood chips:
    Please pick up your favorite woodchips for pork, we like using applewood, cherrywood or pecan.
  3. The pork butt:
    We will show you how to select the best pork later on.
  4. Digital thermometer:
    Many factors affect how meat cooks, so it’s easier to know if it’s done by checking the internal temperature with a thermometer.
  5. Tin foil or butcher’s paper.
    If you experience the stall, you might need to wrap your Boston butt.
  6. Olive oil or mustard:
    To ensure the rub binds to the meat.
  7. Sea salt, black pepper, brown sugar, onion powder, garlic powder, paprika and chili powder;
    To make your dry rub. Or purchase a pre-made dry rub.
  8. Apple Juice
    To spritz the meat while it cooks.

What Cut Should You Use for Pulled Pork? (Pork Butt, Shoulder, or Boston Butt?)

The most common cuts to use for pulled pork are pork butt or pork shoulder. You may have also heard of Boston butt; Boston butt is just another name for pork butt or shoulder. I prefer using pork butt.

This cut of pork has a lot of connective tissue and fat. When smoked low and slow, the connective tissue breakdown turns into juicy gelatine, which is why pork ends up so juicy and delicious.

How To Smoke A Pork Butt on a Pit Boss Pellet Grill

Smoking a pork butt for pulled pork is a two-step process.

  1. First, you prep and smoke the meat in your Pit Boss pellet grill.
  2. The second part is resting and pulling the meat when it’s done resting.

Hungry now?
Jump straight to my smoked butt recipe by clicking here

Step 1: Choosing Your Pork

There are a few things you should keep in mind when buying your pork butt.

  1. Size (this will depend on how many people you are cooking for)
    An uncooked 10lb pork butt will produce about 6 pounds of cooked pork; this should serve 12 to 16 adults. If you need a guide on how much pulled pork you need I have worked it out here.
  2. Marbling and the fat content 
    Your butt should have a decent amount of fat. The fat will help keep the meat moist and render during the smoking process. 
    Look for the cut with more marbling. This is the distribution of fat amongst the lean parts of the meat because the more marbling your meat has, the better it will taste at the end.

Step 2: Prepare The Pork Butt

First trim the pork butt. leave at least 1/4 of an inch of fat. This will protect the meat from drying out while cooking.  After trimming, we will score through the fat cap in a diamond pattern, this will to help the fat underneath render out during the cooking and allow some more of the rub to penetrate the meat.

Before applying a dry rub to the pork, you need a binder. This will ensure the rub sticks to the meat. You can use olive oil, honey mustard, and even apple juice.

The important thing is to coat all of the meat (even the fat cap), as it will also help tenderize the butt. We haven’t in this cook, but you can inject your pork butt for extra flavor and moisture.

If you’re using a rub, combine all the ingredients in a small bowl. Once the pork is coated, it is time to apply the rub, be generous with the amount of apply.

Step 3: Smoking

Add your pellets to the hopper, start the Pit Boss pellet grill, set it on the “Smoke” setting, and leave the lid open.

When you see the Pit boss producing thick white smoke, let it run for about 5 minutes until the smoke turns more clearish blue.

Set the temperature to 225°F. If you want to add more moisture, fill an aluminum pan with water and place it on the far left side of the grill.

Once the smoker has reached temperature, place the pork butt fatty side down. Place the internal thermometer probes in the pork, and make sure you don’t touch any bones.

Set a time for 2.5 hours and close the lid. Every 30 minutes spritz the exterior of the pork with apple juice

smoked-pork-butt-like-a-a-true-pit-boss

Step 3: The Stall and Wrapping The Pork

When the internal temperature of the pork butt hits about 145-155°F, remove it from the Pit Boss and wrap it in aluminum foil.

You’ll see that the internal temperature rises to 145°F in a few hours, but then the cooking process may slow down.It can take hours for the temperature to rise from 145°F to 165°F. This is what pitmasters call “the stall.”

Essentially, the stall is the meat “sweating”. As the muscles contract in the meat, they push out moisture.

That moisture makes its way to the surface of the meat, evaporates, and cools the meat’s and the smoker’s surface temperature.

You have two options at this point;

1. Crank up your temperature and wait it out.
You can counterbalance the evaporation by cranking up the temperature up to 310° once your meat hits 170° bring the temperature back down.

2. Wrap your meat
This practice is common with pitmasters and is also known as the Texas crutch. You will see a detailed guide on how to wrap your pork below.

See how to wrap your pork butt below.

1. Lay out two layers of aluminum foil or butcher paper.
2. Using protective gloves to avoid burns, take the pork out of the smoker and place it on top of the paper.
3. Wrap it tightly with the temperature probe in, and set it back on the smoker.

This should help raise the temperature and speed up the cooking time.

the-pork-butt-wrapped-after-it-stalled.

Step 4: Reaching the Target Internal Temperature For Pork Butt and Resting

When you reach a temperature of 195°‒203°, take the pork out of the smoker. Let the meat rest in a aluminum pan, you can unwrap it or leave it wrapped.

You need to let it rest for at least half an hour to get a juicy pork butt. One way to test if the butt is perfectly cooked is; by pulling out the shoulder bone and seeing if it’s clean. Or try twisting a fork through the meat; if it twists easily, the meat is perfect.

pit-boss-pork-butt-recipe

Step 5: How to Pull the Pork

Shred the meat using two forks, your hands, or bear claws. If you use your hands, wear protective gloves so you don’t burn yourself.

Once you have pulled the meat, taste it and see what seasoning you want to add.

Our favorite BBQ sauce for pulled pork Lillies Q Carolina Sauce. It has a nice balance of acidity from the vinegar, spice, and sweetness.

This helps to cut through the rich fatty flavor you get from smoked pork butt. You don’t need to use much sauce, as it is packed with flavor.

shredding-pork-butt-with-forks-for-pulled-pork


Become a Better Pitmaster
Read: The Foolproof Guide to Smoked Pork Loin
Read: Leftover Pulled Pork? Here are 15 Delicious Ways to Use it!

How Long To Smoke Pork Butt

You will want to cook your pork butt for 1.5 hours for every pound of meat at 225°. The first three hours of cooking is when your pork will absorb most of the smoke. That is the time when you have to avoid opening up the lid or door. Make sure to monitor the temperature of the pork butt using a digital thermometer.

The pork butt will be done once it reaches 195°‒205°. However, many pitmasters like to get to 225°. Getting to 225° ensures all the connective tissue will have melted into gelatin. Leaving you with a juicy, easy-to-pull-apart pork butt.

What Wood Pellets to Use For Pulled Pork?

You should use pecan, hickory, or fruit wood pellets when smoking pulled pork. Fruitwood includes cherry or applewood. I would avoid using mesquite, as it has a strong flavor and can overwhelm pork. So, I wouldn’t recommend it unless you mix it with milder wood.

What to Do With The Leftover Pulled Pork

When you smoke a large cut like pork butt, there will always be leftovers. Some of our favorite BBQ recipes to use up leftovers include my leftover pulled pork tacos recipe or pulled pork grilled cheese. They are the best way to use that delicious pulled pork!

Not Sure What To Serve With Your Pulled Pork?

Not sure what side goes with pulled pork? Below are some of my favorite recipes!

Sour Cream Corn Bread

Smoked Mac and Cheese

Smoked Beans

Looking for More Pit Boss Recipes?

Looking for more delicious recipes for your Pit Boss smoker?

See some of my favorites below

Smoked Mac and Cheese on a Pit Boss

Pit Boss Beef Jerky

Smoked Beef Kabobs on a Pit Boss

Tri Tip Smoked on a Pit Boss

Smoked Baby Back Ribs On A Pit Boss

Pit Boss Smoked Meatballs

Print Recipe
5 from 4 votes

Pit Boss Smoked Pulled Pork

Want to know how to smoke a pulled pork on a Pit Boss? Our easy step by step instruction will ensure you end up with juicy, smoky and delicious pulled pork
Smoking a pork butt is perfect when your have a cookout or weeknight meals.
Prep Time25 minutes
Cook Time8 hours
Resting Time10 minutes
Total Time8 hours 35 minutes
Course: Main Course
Cuisine: American, Barbecue, bbq
Servings: 12 serves
Calories: 325kcal
Author: Charlie
Cost: 12

Equipment

  • Smoker (with fuel & wood of your choice)
  • Foil or butchers paper
  • Meat thermometer (not essential but highly recommended

Ingredients

  • 5-8 lbs Pork butt 5 – 8 pounds
  • 2 tbsp Mustard to coat the pork butt
  • BBQ Sauce I reccomend Lilli Q
  • Apple Juice to sprtiz the pork with, this is optional
  • 1 cup BBQ Rub or use my recipe below to make your own rub

Homemade Pulled Pork Rub

  • 3 tbsp Brown sugar
  • 3 tbsp Sea salt
  • 2 tbsp Black pepper
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 3 tbsp Paprika
  • 1 tsp Chili powder

Instructions

  • First trim the pork butt. leave at least 1/4 of an inch of fat. This will protect the meat from drying out while cooking.  After trimming, we will score through the fat cap in a diamond pattern
  • In a bowl, mix all the rub ingredients. You can always buy your own dry rub or use your own recipe. It’s up to you.
  • Coat your pork butt with your choice of oil, or mustard, Once well coated, generoualy apply the rub
  • Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting and leave the lid open.
  • When you see the Pit boss producing thick white smoke, let it run for about 5 minutes until the smoke turns more of a clearish blue color.
  • Next, set the temperature to 225°F. Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill.
  • Once the smoker has reached temperature place the pork butt fatty side down in and smoke for 1.5 hours per pound.
  • Place the internal theromemters probes in the pork, make sure you dont touch any bones
  • Set a time for 2.5 hours and close the lid. Every 30 minutes sprtiz exterior of the meat with apple juice
  • You’ll see that the internal temperature rises to 145°F in a few hours, but then the cooking process may slow down. When the internal temperature of the pork butt hits about 145-155°F, remove it from the Pit Boss and wrap it in aluminum foil. Replace the thermometer and place back in the pellet grill.
  • When you reach a temperature of 195°‒203°, take the pork out of the smoker. Let the meat rest in a aluminum pan for 30 minutes, you can unwrap it or leave it wrapped.
  • Shred your pork using bear claws or a pair or forks. If you find any large pieces of fat or bone throw them out.
  • Taste the pulled pork and season it your liking. You add salt to taste ,vinegar to add some acidity and BBQ sauce

Common Questions I Get About Smoking Pork Butt

I get lots of questions from my BBQ and meat-smoking community.

I am going to start putting them below. That way all the common queries will be answered for you 🙂

Question: How long to cook a pork butt in a pit boss smoker

Answer: If you’re using a Pit Boss smoker, you want to cook your pork butt for 1.5 hours per pound at 225°F.

pit boss 820 pro series in my backayrd
My Pit Boss grill in the yard. I love smoking pork butt in it. Then shred it and have pulled pork sandwiches.

Wrapping It Up

For an amateur smoker, taking on your first pork butt can be intimidating. But pork is a really easy meat to cook. You to get a delicious smokey flavor, even if you make some rookie mistakes.

The key to smoking your first pork butt is having patience and following a few simple steps. You’ll make something delicious within just a few hours and some simple ingredients (I promise).

And the greatest part about smoked pork butt? You can serve it with anything: on a plate with some coleslaw, as a part of your burger, on a sandwich bun, or in tacos!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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10 thoughts on “Pit Boss Smoked Pork Butt (Pulled Pork on a Pit Boss)”

  1. Thank you so much, this is the BEST BBQ article I’ve read and I’ve read 100’s! Excited to get started!

  2. 5 stars
    So, we did everything as mentioned in your instructions to get to brisket cooked perfectly, and it was delicious thanks so much for wonderful steps for smoked brisket!

  3. 5 stars
    Made this twice and it was delicious both times. Smoking another pork butt now and it is at a temp of 150 degrees at 5 hrs instead of 160*. It is 8.87 pounds instead of 8. Is that why? And do we wait to wrap till it reaches 160?

    1. Hiya Jo!! I’m so glad it turned out well for you!!! My family loves this pork butt recipe as well!! I think the reason it hasnt hit the temp yet would be due to the weight, I would wait until it hit 160. Let me know how you go and send a few pics if you have them 🙂

    1. Hiya mate!
      to smoke your 4 pork butts I would make sure you get your smoker up to temp or maybe even higher to counteract the amount of cold meat you’ll be adding. If your smokers crowded, you can expect a longer cook. If there’s plenty of room for air to circulate around each piece when you’ll be fine. Then you remember to wrap to get through the stall 🙂 Let me know how you go!

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