Smoked Pork Butt
Step-by-step instructions on how to smoke a pork butt. Lathered in a homemade spice rub and slowly smoked over applewood will result in the most tender pulled pork perfect for so many meals!
Servings: 12 people
Calories: 634kcal
Equipment
- Smoker
Ingredients
- ¼ cup yellow mustard
- 1 8-10 lb pork shoulder
- ½ cup salt
- ½ cup turbinado sugar
- ¼ cup light brown sugar
- 2 Tablespoons smoked Paprika
- 2 Tablespoons chili powder
- 1 ½ Tablespoons black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoons onion powder
- 1 Tablespoon cumin
- ⅛ teaspoon cayenne pepper
- 2 teaspoons dry mustard
- ½ teaspoons ground coriander
Instructions
Spice Rub And Smoking Process
- Place the pork shoulder on a large cookie sheet or pyrex dish. Take ¼ cup of yellow mustard and baste the entire pork shoulder.
- Once basted, mix all the dry ingredients into a bowl. Generously coat the dry rub onto the pork shoulder until completely covered, ensuring to get the rub onto both sides and into crevices.
- Cover the pork with saran wrap and place in the refrigerator to marinate for 12-24 hours.
- Once marinated, take the pork out of the refrigerator to rest on the counter the same time you start the smoker.
- Once the smoker is reaches 225°F, place the pork shoulder on a rack, fat side up, above the water pan and wood chunks. Place an electrical temperature gauge in meat and close the smoker doors.
- Smoke will start to escape the smoker in the early stages of the process. Keep the smoker heat between 225-250°F and let it smoke slow and low.
The Stall Process
- After several hours into the smoking process when the internal temperature of the pork reaches 165°F, remove it from the smoker and place it on a piece of heavy duty aluminum foil.
- Take the spray bottle mixed with ¼ cup of apple juice and ¼ cup of water and spray the meat 4-5 times.
- Tightly wrap the pork shoulder in a large piece of foil, and then wrap it again in another piece of heavy duty aluminum foil so the pork is double wrapped.
- Place the double wrapped pork back into the smoker, insert the temperature gauge, and close the door.
Final Steps
- When the internal temperature reaches 203°F, remove the wrapped pork from the smoker and wrap it in a beach towel.
- Place the meat wrapped in the towel in an empty cooler and close the lid and let it rest for 1 hour.
- After an hour, unwrap the meat. At this point of the process, the meat is done and is ready to be shredded.
- Place the smoked pork butt in a deep pan or pyrex dish. Take a pair of meat shredder claws and start shredding the pork. The meat should be extremely tender and shred easily. While shredding, discard any visible fat.
- Let the meat cool for 2-3 minutes and then it's ready to serve.
Video
Notes
- Apple Cider Vinegar and Water In Water Pan - When preparing the water pan, wrap it in aluminum foil for less mess. Mix 1 cup of apple cider vinegar with 8-10 cups of water and pour into the smoker water pan.
- Spraying The Pork Butt During The Stall - You'll spray the meat with half apple juice and water when double wrapping it in aluminum foil. This process helps add additional moisture and flavor.
- How long to smoke a pork butt - when smoking a shoulder at 225°F, the smoking time averages about 1.5 hours per pound. If you're going to slice it, cook to 185°F. If you buy an 8-pound pork shoulder, expect it to be done about 12 hours later.
- Smoked Pork Butt Temperature - if you intend to slice the pork shoulder, it must first be deboned, and the internal temperature should reach 185°F. If you plan to pull the pork, smoke it longer until it reaches 203°F.
- BBQ Sauce - the rub provides a ton of flavor, so you don't necessarily need BBQ sauce, but if you like it, consider making your own. You just can’t beat a good homemade BBQ sauce. The recipe is easy to make and provides both a sweet and smoky flavor.
- Meal Prep - This is the perfect meat to use when meal prepping and managing portion control. Simply place a portion of the pork in individual containers along with other side dishes.
- Storing Pork in Refrigerator - the pork should last in the fridge for 4-5 days after it's cooked.
Nutrition
Calories: 634kcal | Carbohydrates: 16g | Protein: 54g | Fat: 38g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 4801mg | Potassium: 106mg | Fiber: 2g | Sugar: 13g | Vitamin A: 993IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg