Experiment with different wood chip combinations to find your preferred smoky flavor profile. Maple, apple, and bourbon barrel chips create a complex and delicious result. A leave-in thermometer is highly recommended to accurately monitor the internal temperature of the pork butt throughout the smoking process. Resting the pork butt after smoking is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful final product. Serve with your favorite BBQ sauce, coleslaw, and buns for the ultimate pulled pork sandwich experience.
Simple Smoked Pork Butt
-
PREP TIME10 mins
-
COOK TIME10 hrs
-
TOTAL TIME19 hrs 10 mins
-
SERVING20 People
-
VIEWS6
Embark on a culinary journey to create the ultimate pulled pork masterpiece. This method guarantees tender, juicy, and fall-apart meat, perfect for any occasion. The secret lies in the slow, patient smoking process, resulting in an unforgettable flavor profile.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate1 g
-
Cholesterol72 mg
-
Fiber0 g
-
Protein19 g
-
Saturated Fat6 g
-
Sodium806 mg
-
Fat17 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepScore the fat cap of the pork butt in a crosshatch pattern. (5 minutes)
02
StepRub mustard generously over the entire pork butt. (2 minutes)
03
StepMassage BBQ rub into the meat, ensuring it penetrates the cuts. (5 minutes)
04
StepWrap tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. (8-12 hours)
05
StepPreheat a smoker to 250 degrees F (120 degrees C). (15 minutes)
06
StepAdd wood chips to the smoker according to the manufacturer's instructions. (5 minutes)
07
StepPlace the pork butt on the smoker rack, positioning a drip pan underneath to catch any drippings. (5 minutes)
08
StepSmoke until the internal temperature reaches 200-203 degrees F (93-95 degrees C), typically 10-16 hours depending on the size of the pork butt and ambient temperature. (10-16 hours)
09
StepRemove the pork butt from the smoker and wrap it tightly in aluminum foil. (5 minutes)
10
StepAllow the wrapped pork butt to rest for at least 1 hour. (1 hour)
11
StepRemove the bone and shred the pork using forks or meat claws. (15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Rubie Crist
Jul 2, 2025I was intimidated by smoking a pork butt, but this recipe made it so easy to follow. The results were amazing!
Camila Olsonemmerich
Jul 2, 2025My family raved about this pulled pork. It's definitely going into my regular rotation.
Odessa Kulas
Jul 1, 2025I tried this with a blend of apple and hickory wood chips, and it was delicious!
Brice Oreilly
Jul 1, 2025The resting period is crucial! Don't skip it. It allows the juices to redistribute and makes the pork even more tender.
Myrtie Runolfsdottir
Jul 1, 2025The key is patience. Don't rush the smoking process, and you'll be rewarded with incredible pulled pork.
Carlo Schuppe
Jul 1, 2025Simple and delicious! I added a little brown sugar to my rub for extra sweetness.
Bernita Volkman
Jul 1, 2025I've made this recipe several times, and it always comes out perfectly. Thanks for sharing!
Rodolfo Yost
Jul 1, 2025This recipe is fantastic! The pork was incredibly tender and flavorful. The mustard rub is a game changer!