Smoked Pork Butt
This is a simple smoked pork butt recipe that ensures you get tender and juicy meat everytime. You can even pull it at the end to get pulled pork if you want
Ingredients
- 6-8 lbs Pork butt
- 3 tbsp Mustard
- 1 cup BBQ Sauce
- 1/3 cup BBQ Rub
Instructions
- Prepare the smoker: Preheat your smoker to 225°F.
- 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.Before applying a dry rub to the pork, you need a binder. Then give a good rub
- Once the smoker has reached temperature, place the pork butt fatty side down. Place the internal thermometer probes in the pork.
- When the internal temperature of the pork butt hits about 145-155°F, remove it from the smoker and wrap it in aluminum foil.
- When you reach a temperature of 195°‒203°, take the pork out of the smoker. Let the meat rest in an aluminum pan; you can unwrap it or leave it wrapped.
- If you want to make pulled 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.