How to Smoke a Boston Butt in an Electric Smoker (Smoked Pork Butt)

What better way to kick off BBQ season than with a crowd favorite, boston butt ( you might also heard it called pork butt)

It is juicy, succulent, and the first to run out at our cookouts! Pork butt is easier to master than smoked brisket, but you still need to watch out for the stall!

So follow our super-simple steps and you’ll be smoking like a true pitmaster!

What Is a Boston Butt?

This cut of meat is actually from the shoulder of pork. Pork can be divided into four primal cuts, and the pork shoulder is one of them. Boston butt can also be referred to as pork butt or pork shoulder (we will use all the terms interchangeably here)

It’s further broken into the picnic roast (lower shoulder) and the Butt (upper shoulder).

Butts got their name from the Revolutionary War when they were considered an inferior cut and subsequently, bulk stored or transported in wooden barrels known as “Butts”.

They’re also often called Boston Butt because they were a specialty of Boston a while back.

These days, this cut is used to make pulled pork, a multi-purpose dish that goes with almost anything! Here, I’ll be holding your hand and teaching you how to cook the perfect Boston Butt in an electric smoker.

This recipe will have guests begging for more! Now, shall we?

At What Temperature Do You Smoke Boston Butt?

Boston butt (otherwise known as pork butt) should be cooked at a low temperature of around 225°F to 250°F. However, some pitmasters go up to 275°F.

I wouldn’t advise going any higher than these temperatures to prevent any cases of dried-out or, worse, burnt Boston pork. Patience is always crucial.

How Long Does It Take to Smoke a Boston Butt?

For boston butt to cook It takes 1.5 to 2 hours per pound of meat, so the total smoking time depends on its weight.

For example, 6 lbs. of raw meat would take 9 to 12 hours to cook.

Note: That cook time increases if you’re injecting marinade into your pork because of the extra fluid.

What Wood Chips Pair Well With Boston Butt?

The best woods for smoking pork butt is applewood and cherrywood for pork. Both are mild flavors and they complement each other nicely.

I have a whole in-depth article on my favorite type of wood to use for pork.

How Do I Know the Boston Butt Is Ready?

Boston Butt is ready to get off the heat when you check with your thermometer, and it reads an internal temperature of between 195°F and 205°F.

If your meat stall is around 150°F you make need to wrap your pork,

What Is the Stall?

The pork butt stall is a phenomenon that occurs during the smoking or barbecuing of pork butt or pork shoulder. After a few hours of cooking, the internal temperature of the meat plateaus. This stall can be frustrating for cooks as it prolongs cooking time and can make the meat dry.

The reason why pork butt stalls out is evaporation, the moisture is pushed to surface of the meat and as it evaporates it cools the surface of the meat and the ambient temperature.

To overcome the pork butt stall, you can employ a few techniques. One popular method is to wrap the meat tightly in aluminum foil or butcher paper. This helps to accelerate the cooking process by trapping moisture and heat. Another option is to increase the cooking temperature slightly. Alternatively, you can simply wait it out, as the stall usually resolves itself after some time.

Regardless of the method chosen, monitoring the internal temperature with a reliable meat thermometer is crucial to ensure the meat reaches the desired doneness without overcooking.

What You’ll Need For Smoked Pork Butt

Pork Butt

Dry Rub

BBQ Sauce

Pink Butchers Paper

Apple Juice

Apple Cider Vinegar

Equipment You’ll Need to Smoke Pork Butt

A Smoker

Digital Meat Thermometer

Paper Towels

Aluminum Foil 

Spray Bottle

Forks or Bear Claws

Cherrywood or Applewood Chips

How To Prep Pork Butt

Begin by brushing and removing any loose pieces of meat and fat. Then, using a sharp fileting knife, trim the fat cap until it’s less than an inch thick. It’s easier to do this while the pork butt is still cold from the fridge. Leave a thin layer of fat to enhance moisture retention in the meat..

By following these steps, you’ll be well on your way to preparing a deliciously seasoned and properly trimmed pork butt for smoking.

How to Season The Pork Butt

You can either use a homemade rub dry or a store brought rub. First score your meat making shallow perpendicular cuts to help with tenderizing the pork butt as well as flavor absorption.

Then coat the meat with a binder (I like to use yellow mustard) this ensures the spicy rub sticks on the pork.

Then combine all the ingredients for your dry spice rub and apply generously on the pork meat; cover and keep in the refrigerator overnight or for a few hours before smoking. You can see the measurements for my homemade dry spice rub below.

Homemade Dry Spice Rub

All you need to do to create this rub is combine all the ingredients towards in a bowl and stirring.

To create a homemade dry spice

• 6 tablespoons brown sugar
• 4 tablespoons kosher salt
• 2 ½ tablespoons paprika
• 2 tablespoons chili powder
• 1 tablespoon black pepper
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 2 tablespoons ground fennel
• 2 ½ tablespoons coriander
• 2 ½ tablespoons cayenne pepper

Do You Need to Spritz Pork Butt?

Yes you should spritz the pork butt every 30 minutes while it is cooking. Combine 2-parts apple juice to 1-part apple cider vinegar in a spray bottle and use liberally.

How to Smoke Your Pork Butt

Follow my 4 simple steps below. If you do find your meat stall, see how to wrap your pork.

Step 1: Prepping Your Meat

You could also ask the butcher to trim off any excess fat but leave just enough, about 1/4 an inch, to aid with rendering, moisture retention, and flavor.

Drain off any excess liquid and pat dry. Next, score your meat making shallow perpendicular cuts to help with tenderizing the pork butt as well as flavor absorption.

Coat meat with a binder, I like to use mustard; this ensures the spicy rub sticks on the pork.

Then combine all the ingredients for your dry spice rub and apply generously on the pork meat; cover and keep in the refrigerator overnight or for a few hours before smoking.

Step 2: What Temperature to Smoke Pork Butt At?

Preheat your smoker at 225°F. You could go up to between 250°F to 275°F to cut down on some time.

Your smoker should be clean before use. Ensure you don’t have grease or fat stains from your last cookout to avoid fires.

Next, add your pre-soaked wood chips to the compartment provided for them.

Remember, we aren’t using them for fuel but a smoky aroma and taste.

Also, note that if your smoker has a water tray, you may not need to spritz your meat.

Instead, regularly top up water in the tray to keep your meat from drying out.

Step 3: Smoking the Meat

Place the meat in your smoker and allow it to smoke for 8 to 10 hours at 225°F.

Spritz your meat every 60 to 90 minutes to keep the meat moist.

Most times, your meat will stop rising in temperature at about 150°F to 165°F. This is known as a stall, and you don’t want this.

To remedy a stall, take your pork out of the heat and wrap it in two or three layers of of butcher’s paper or Aluminum foil.

Then pop it back into the smoker to continue cooking.

The pork is done cooking when your meat thermometer reads an internal temperature registers 195°F to 205°F, this will ensure it is tender enough to shred.

How too Long to Rest Pork Butt?

Rest your cooked Boston pork for 45 minutes to 90 minutes.

This allows for carryover cooking, further rendering fat and breaking down connective tissue.

How To Store The Leftover Boston Butt

I have put the methods for storing a whole pork butt and shredded pork butt below.

To store a whole smoked pork butt, ensure it is tightly wrapped in foil once it has cooled. Place it in a waterproof bag, removing as much air as possible, and refrigerate it for a maximum of four days.

Storing shredded smoked pork butt is simpler. Combine the shredded pork with its juices and BBQ sauce, then store the mixture in an airtight container. It can be refrigerated for up to four days or frozen for up to four months.

How to Shred The Pork

Now it’s time to shred the pork. First, ensure that the cooked pork is tender and easily pulled apart. If it’s not tender enough, continue cooking until it reaches the desired tenderness.

Once the pork is cooked, let it rest for a few minutes to retain its juices. Then, transfer it to a clean cutting board or a large bowl.

Use two forks or meat claws to pull the meat apart. Hold one fork steady and use the other to shred the pork against the grain. Alternatively, you can use your hands (after ensuring the meat is cool enough to handle) to shred the pork.

Continue pulling and shredding the meat until you achieve the desired texture

Drizzle some of your favorite hot sauce, BBQ sauce or seasoning and you’re good to go.

My other favorite ways to use the shredded pork is in sandwiches, salad, tacos, baked beans, with rice; with omelettes and in wraps

There you have it! In only four steps, you’ve got yourself a perfect Boston Butt with a deliciousness to savor for days to come.

Smoke On!

Charlie

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