Smoked Pork Butt

Smoked Pork Butt
  • PREP TIME
    25 mins
  • COOK TIME
    6 hrs
  • TOTAL TIME
    6 hrs 55 mins
  • SERVING
    16 People
  • VIEWS
    168

Embark on a culinary journey to the heart of Southern BBQ with this Smoked Pork Butt recipe. Slow-smoked to tender perfection, this pork butt boasts a rich, smoky flavor that will transport you to a backyard pit. Perfect for pulled pork sandwiches, tacos, or simply enjoyed on its own, this recipe is sure to become a family favorite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Cholesterol
    99 mg
  • Protein
    27 g
  • Saturated Fat
    8 g
  • Sodium
    78 mg
  • Sugar
    3 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Gather all ingredients. (5 minutes)

Image Step 02
02 Step

Recipe View 4 hrs If desired, submerge the pork butt in a brine solution for at least 4 hours or overnight in the refrigerator. This enhances moisture and flavor. (4-24 hours)

Image Step 03
03 Step

Recipe View 30 mins Preheat an outdoor smoker to 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. (15 minutes)

Image Step 04
04 Step

Recipe View 10 mins In a small bowl, combine the brown sugar and chili powder with any additional seasonings you desire. (5 minutes)

Image Step 05
05 Step

Recipe View 5 mins Generously apply the rub to the pork butt, massaging it into the meat with your fingers. (10 minutes)

Image Step 06
06 Step

Recipe View 6 hrs Place a roasting rack in a drip pan and lay the meat on the rack. (2 minutes)

Image Step 07
07 Step

Recipe View Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until the internal pork temperature reaches 145°F (63°C). Use a meat thermometer to ensure accuracy. (6-18 hours)

For an even deeper smoky flavor, add wood chunks like hickory, apple, or mesquite to your smoker.
Wrapping the pork butt in butcher paper during the last few hours of smoking can help retain moisture and speed up the cooking process.
Let the pork butt rest for at least an hour after smoking before shredding. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Serve the shredded pork on buns with your favorite BBQ sauce, coleslaw, and pickles for a classic pulled pork sandwich.

Emerson Wuckert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 56 Ratings)
Total Reviews: (3)
  • Alfredo Langworth

    My family raved about this pulled pork. It's definitely going into our regular rotation.

  • Roel Romaguera

    This recipe is a game-changer! The pork was incredibly tender and flavorful. The rub is the perfect balance of sweet and spicy.

  • Horacio Hansen

    I was a little intimidated to try smoking a pork butt, but this recipe was so easy to follow. The results were amazing!

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