This smoked pork butt recipe is a must-try. Tender, juicy, and packed with smoky flavor, it’s perfect for any occasion. After smoking, the pork butt can be easily shredded to create classic pulled pork.
Whether you’re a seasoned pitmaster or just starting, this recipe will have you smoking like a pro in no time. After a few hours of low and slow cooking, you will get delicious smoky and caramelized pork.
I’ve broken down the process into easy-to-follow steps, including tips on wrapping and stalling, ensuring you achieve the perfect texture and flavor.
Table of contents
Smoked Pork Butt
This recipe is both simple and incredibly delicious! Who can resist the tender, pull-apart texture of slow-cooked pork butt? The best part is that it’s easy to prepare and even better to eat. Some of my favorite ways to serve it include tacos, nachos, and the best one? Sliders with some zesty coleslaw; you can see the slider I made below.
What You Need
Before starting your smoked pork butt, you have to have some tools and ingredients.
- Pork Butt/ Pork Shoulder
- Mustard
- Apple Juice
- Bbq Rub – You can make your own. I have included the ingredients you need for it below.
- Brown Sugar
- Onion Powder
- Garlic Powder
- Paprika
- Chili Powder
- Black Pepper
- Black Pepper
Should You Use Pork Butt, Shoulder, or Boston Butt for Pulled Pork
The best cuts for making pulled pork are pork butt and pork shoulder, often referred to interchangeably as Boston butt. Personally, I prefer using pork butt for its rich flavor and texture.
This cut is packed with connective tissue and fat, which, when smoked low and slow, transforms into tender, juicy gelatin. The result is mouthwatering, succulent pulled pork that’s bursting with flavor and moisture.
How To Smoke A Pork Butt
Step 1: Prepare
Trim the fat: Leave at least a ¼-inch layer of fat on the pork butt to help protect the meat from drying out during cooking.
Score the fat cap: Create a diamond pattern in the fat cap. This will allow the rub to penetrate the meat more deeply, enhancing flavor.
Apply a Dry Rub:
Before applying the dry rub, use using a binder like mustard, apple cider vinegar, or mayonnaise. This will help the rub adhere to the meat and prevent it from washing off during cooking.
Pick Your Wood Chips:
Opt for pecan, hickory, or fruitwood pellets like cherry or applewood for pork. These options provide a good depth of flavor without overpowering the meat.
I recommend steering clear of mesquite, as its robust flavor can easily dominate the subtle taste of pork. If you choose to use mesquite, consider blending it with milder woods for a more balanced profile.
Step 2: Smoking
To start smoking, set the smoker to 225°F, place a pan of water on the far left side, and carefully position the pork butt fatty side down. Insert internal thermometer probes, set a timer for 2.5 hours, and spritz with apple juice every 30 minutes.
Step 3: Wrap
When the internal temperature of the pork butt hits about 145-155°F, remove it from the smoker and wrap it in aluminum foil.
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.
Step 4: Cook
Once the internal temperature reaches 195°F to 203°F, carefully remove the pork butt from the smoker and let it rest in an aluminum pan, wrapped or unwrapped, for at least 30 minutes.
To ensure it’s cooked through, you can check if the shoulder bone pulls out cleanly or test the meat’s tenderness by twisting a fork.
Step 5: Rest and Shred
Shred the meat using two forks, your hands, or bear claws—just be sure to wear protective gloves if you use your hands to avoid burns.
After pulling the meat, taste it and decide what seasonings you want. Our favorite BBQ sauce for pulled pork is Lillie’s Q Carolina Sauce. It strikes a perfect balance of acidity from vinegar, spice, and sweetness, beautifully complementing the rich, fatty flavor of smoked pork butt. A little goes a long way, as this sauce is incredibly flavorful!
How Long To Smoke a Pork Butt
Cook your pork butt for approximately 1.5 hours per pound at 225°F. The first three hours are crucial, as this is when the pork absorbs the most smoke. During this period, resisting the temptation to open the lid or door is essential.
Use a digital thermometer to monitor the internal temperature of the pork butt. It’s done when it reaches 195°F to 205°F, but many pitmasters aim for 225°F to ensure that all the connective tissue has melted into gelatin. This technique results in a juicy, tender pork butt that’s easy to pull apart.
Storing and Reheating Leftovers
If you want to satisfy your craving for pulled pork, I would suggest freezing the leftovers (or making enough to freeze extras)
Freezing
- Cool completely: Ensure the pork is chilled before freezing to prevent moisture buildup.
- Shred and pack: Pack the pork tightly into freezer-safe bags, removing as much air as possible.
- Label and freeze: Label the bags with the date and contents, then store in a freezer.
Reheating
- Resmoke: For extra smoky flavor, reheat the pork in a smoker at 225°F for about 2 hours, stirring occasionally.
- Defrost: For crispy pork, defrost overnight in the refrigerator.
- Pan-fry: Add defrosted pork to a hot skillet with oil and cook until heated through.
- Simmer: For the freshest flavor, simmer the frozen pork (in its sealed bag) in barely simmering water for 25-30 minutes.
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Smoked Pork Butt
Ingredients
- 6-8 lbs Pork butt
- 3 tbsp Mustard
- 1 cup BBQ Sauce
- 1/3 cup BBQ Rub
Instructions
- Trim the fat and leave at least a ¼-inch layer of fat on the pork butt to help protect the meat from drying out during cooking.
- Score the fat cap: Create a diamond pattern in the fat cap. This will allow the rub to penetrate the meat more deeply, enhancing flavor.
- Before applying the dry rub, use using a binder like mustard, apple cider vinegar, or mayonnaise. This will help the rub adhere to the meat and prevent it from washing off during cooking.
- To start smoking, set the smoker to 225°F, place a pan of water on the far left side, and carefully position the pork butt fatty side down.
- Insert internal thermometer probes, set a timer for 2.5 hours, and spritz with apple juice every 30 minutes.
- When the internal temperature of the pork butt hits about 145-155°F, remove it from the smoker and wrap it in aluminum foil.
- Lay out two layers of aluminum foil or butcher paper. Using protective gloves to avoid burns, take the pork out of the smoker and place it on top of the paper. Wrap it tightly with the temperature probe in, and set it back on the smoker.
- Once the internal temperature reaches 195°F to 203°F, carefully remove the pork butt from the smoker and let it rest in an aluminum pan, wrapped or unwrapped, for at least 30 minutes.
- To ensure it’s cooked through, you can check if the shoulder bone pulls out cleanly or test the meat’s tenderness by twisting a fork.
- Shred the meat using two forks, your hands, or bear claws—just be sure to wear protective gloves if you use your hands to avoid burns.
- After pulling the meat, taste it and decide what seasonings you want. Our favorite BBQ sauce for pulled pork is Lillie’s Q Carolina Sauce.
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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