This Smoked Pork Butt is packed with flavor and oh so easy to cook on your smoker!  Perfect served as is, on a toasted bun or even in your favorite tacos!  No sauce needed to enjoy this savory smoked pulled pork!

 

 

When it comes to summer grilling, why not try your hand at smoking a Pork Butt.  Don’t panic.  You’re not actually eating a pigs tush, it’s simply a popular name to call a pork shoulder. 

How a pork shoulder started to be called a Pork Butt is beyond me, but either way it’s a delicious cut of meat that isn’t overly expensive and provides you some of the best pulled pork you’ll eat this summer!

This savory pork butt rub will have your mouth watering and quickly become a regular on your smoking menu!  Easy to whip up and oh so tasty, you’ll be surprised at just how easy it is to recreate this recipe at home.

 

 

What is a Pork Butt?

Contrary to it’s name, a Pork Butt isn’t actually the pigs rear end.  In fact, it’s no where near it’s tush.  A Pork Butt, which is also called a bone in pork shoulder or Boston Butt Roast are actually all terms referring to the upper part of the shoulder. 

It’s one of the most muscular parts of the pig, which is why slow cooking and smoking are the best methods for cooking this cut of meat.  Cooking it slow in a smoker allows for the meat to break down, tenderize and create some of the most mouthwatering pulled pork you’ll ever eat.

 

 

What temperature to smoke a Pork Butt?

The temperature to cook your smoked Pork Butt, will entirely depend on you.  I have some friends that like to cook at various temperatures, however I prefer to keep my smoker for a Pork Butt at 275*F.

 

 

How long do you smoke a Pork Butt?

If you are cooking your Pork Butt at 275*F, you’ll want to estimate 1 hour per pound of meat.  So for this recipe, I used a 9 pound pork butt.  That would mean that I should plan to smoke my meat for 9 hours. 

Keep in mind that if you cook at a lower temperature like 225*F you’d be looking at more like 2 hours per pound from start to finish.  Don’t worry though.  At 275*F with 1 hour per pound, you aren’t rushing the process and will get a savory, juicy pile of pulled pork at the end of your journey!

Pro Tip:  Start cooking your meat with it at room temperature.  This helps with the cook time and overall flavor!

What wood do you need to smoke a Pork Butt?

I find the best wood to use with this smoke pork butt rub is several sticks of Hickory wood, which adds a sweet and savory taste to your pork shoulder.

 

 

Tips & Tricks for smoking the perfect Pork Butt:

• You’ll want to look for good marbling in the Pork Butt.  Just like you would want in a great piece of beef, that marbling will add flavor and create nice and juicy pulled pork.
• Try to find a fresh cut, not one that’s several days old.  Ideally your cut shouldn’t have an odor and should be nice and pink.
• If possible, buy a bone in shoulder.  Not only does this help the meat hold it’s shape, but you’ll be able to tell when it’s ready by how easily it falls off the bone.
• Trim off your fat cap.  This is the thick fat layer that would have been close to the skin.  Your goal is to trim it nice and close to the meat without actually cutting into the meat.  Though fat does add flavor and juices to the cooked meat, the fat cap is just too big and isn’t something anyone likes to eat.  I find it better to cut this off so that you can get a nice yummy coating on the entire meat that can be enjoyed when pulled.
• A instant read digital thermometer is an amazing tool to use if you have one and will help you gage your internal meat temperature to get it just perfect.

 

 

Smoked Pork Butt Rub:

If you want to get the best flavor from your smoked Pork Butt, you’ll need to start with a good rub.  This one is kid approved and isn’t spicy. 

It’s simply a way to bring out the flavors of the meat and goes great with any sauce or toppings you wish to add to your pulled pork. The nice thing about this Smoked Pork Butt Rub is that there aren’t any sugars, making this a savory rub rather than a sweet one.

• Sea Salt – This simply helps bring out the natural flavors of the pork.
• Black Pepper – Adding a kick and nice coating to your pork means you wont need to pepper it once it’s done.
• Paprika – One of my favorite go to ingredients to add a kick of flavor without overwhelming the taste buds.
• Onion Powder – Chopped onions don’t work well when smoking so onion powder will help add flavor without chunks.
• Garlic Powder – Garlic is a must without being too powerful.

 

 

How to Smoke a Pork Butt:

There are 6 Steps to the perfect Smoked Pork Butt.  

1. Smoke it – Once you get your smoker started and up to temperature, you’ll want to start it on it’s first smoke session of 4 1/2 hours.  
2. Spritz it – After the first two hours of smoking, you’ll want to start spritzing your pork shoulder with apple cider.  This will not only add flavor but help your pork butt from drying out and becoming tough.  This is a step you do not want to skip.  You’ll be spritzing the pork should every 30 minutes for 2 1/2 hours (a total of 6 times). 
3. Wrap it – After your pork butt roast has smoked for 4 1/2 hours, it’s time to wrap it up in foil and really let it cook down.
4. Smoke it again – Now wrapped in foil, you’ll smoke your pork shoulder for an additional 4 hours.  No need to spritz as the foil will protect it from drying out. Your shoulder will reach an internal temperature of 145*F in a fairly quick time.  However the time it takes to get from 145*F to 165*F will seem to take forever.  Don’t panic.  This is 100% normal.  In fact, you don’t want to rush this part.  It’s this long slow period where all the internal fat is cooking down and creating a tender cut of meat.  
5. Rest – After your second smoke session, and your pork butt should reached 200*F – 210*F internal temperature, it’s time to remove your shoulder from the smoker.  Now it’s time to let it rest! You’ll want to leave your meat alone until the internal temperature reaches 195*F – 205*F.  
6. Pull – Once your pork has cooled down a bit on the inside it’s time to pull and devour!  

 

 

Items Needed to smoke a Pork Butt:

• Chimney Starter – if you’re really going to smoke the meat, don’t use lighter fluid, which leaves a flavor on your meat, but use a chimney starter.
• Food grade spray bottle
• Tin Foil
• Newspaper
• 6 – 8 Hickory Wood Splits
• Charcoal Briquettes
• 9×9 metal baking pan.

 

 

If you love pulled pork and want to know make your own smoked pork butt, then this is the recipe for you!  No brown sugar or sweet ingredients here, just a simply savory dish that goes great in Leftover Pulled Pork Pasta, Pork Flautas, and Pulled Pork Quesailla!  

A family favorite recipe that will taste great and make you feel like a master smoker!

More Pork Recipes You’ll Love:

• Pulled Pork Pizza
• Baked Pork Chops
• Baked Pork Chops with Apples and Onions
• Pulled Pork Nachos
• Pulled Pork Stuffed Sweet Potatoes
• Sweet Pork Tacos
• Pulled Pork Sandwich
• Baked Pork Chops with Mushroom Soup
• Honey Baked Ham
• Breakfast Braid
• Ham and Pineapple Kabobs
• Hot Ham and Cheese Sandwiches

This Smoked  Pork Butt recipe is packed with flavor and perfect fresh out of the smoker or served up as leftovers the next day.  Tender, juicy and oh so tasty, this family friendly and kid approved recipe is a winner!

 

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