Smoking a pork butt is a rewarding experience that fills your home with mouthwatering aromas and results in tender, juicy pulled pork that’s perfect for sandwiches, tacos, or just eating straight off the fork. If you’ve ever wondered, how do I smoke a pork butt?-this guide will walk you through every step with simple, easy-to-follow instructions that even beginners can master.
What Is a Pork Butt?
First things first: despite its name, a pork butt is not from the rear of the pig. It actually comes from the upper part of the shoulder, also called the Boston butt or pork shoulder. This cut is well-marbled with fat, which makes it ideal for slow smoking. The fat keeps the meat moist and flavorful during the long cooking process.
Getting Ready: What You’ll Need
– Pork butt (bone-in, 8 to 12 pounds is common)
– Smoker or grill set up for indirect heat
– Wood chips or chunks (hickory, apple, or a mix are popular choices)
– Yellow mustard (as a binder for the rub)
– Your favorite BBQ rub (a mix of brown sugar, smoked paprika, garlic, onion, salt, pepper, and a pinch of cayenne works great)
– Thermometer (preferably a digital probe for monitoring internal temperature)
– Aluminum foil or butcher paper for wrapping
Step-By-Step: How to Smoke a Pork Butt
1. Prep the Pork Butt
Start by removing the pork butt from the fridge about an hour before smoking to let it come to room temperature. This helps it cook more evenly.
Slather the entire pork butt with yellow mustard. Don’t worry-the mustard won’t make it taste like mustard; it acts as a glue for the rub and helps form a beautiful bark (the crusty outer layer).
Generously coat the pork with your BBQ rub on all sides, making sure every nook and cranny is covered.
2. Preheat Your Smoker
Set your smoker to a steady 225°F to 250°F. This low and slow temperature is key to breaking down the connective tissues and rendering the fat in the pork butt.
Add your wood chips or chunks. Hickory and apple wood are favorites because they offer a mild, sweet smoke that complements pork without overpowering it.
3. Smoke the Pork Butt
Place the pork butt fat side up directly on the smoker grate. This allows the fat to baste the meat as it slowly melts.
Insert a thermometer probe into the thickest part of the meat to monitor the internal temperature.
Close the lid and let the smoker work its magic. Smoking usually takes 12 to 20 hours depending on the size of the pork butt and the exact temperature.
4. Manage the “Stall”
Around 160°F to 165°F, the pork butt will hit a temperature plateau called the “stall” where the internal temp stops rising for a while. This is normal as moisture evaporates from the meat’s surface.
At this point, you can spritz the pork with a mixture of apple cider vinegar and water or apple juice every hour to keep it moist and add flavor.
5. Wrap It Up
Once the pork butt hits the stall, remove it briefly and wrap it tightly in butcher paper or aluminum foil. This helps push through the stall by trapping moisture and heat.
Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches about 195°F to 205°F. This range is when the meat becomes tender enough to pull apart easily.
6. Rest Before Shredding
Remove the pork butt from the smoker and let it rest for at least 30 minutes, up to an hour or more. Keep it wrapped and insulated during this time.
Resting allows the juices to redistribute throughout the meat, making it even juicier.
7. Shred and Serve
Unwrap the pork and use two forks, meat claws, or your hands (with gloves) to shred the meat. Discard the bone and any large chunks of fat or gristle.
Serve your pulled pork as is, or dress it up with your favorite BBQ sauce and buns for sandwiches. Coleslaw on the side is a classic pairing.
Tips for Smoking Success
– Fat side up: This lets the fat drip down and baste the meat.
– Use a water pan: Placing a pan of water in the smoker helps maintain humidity and keeps the pork moist.
– Be patient: Smoking is a low and slow process. Don’t rush it by turning up the heat.
– Monitor temperature: Use a reliable thermometer to avoid undercooking or drying out your pork.
– Experiment with wood: Different woods impart different flavors-try hickory for a stronger smoke or apple for a sweeter touch.
Smoking a pork butt is a labor of love that rewards you with incredible flavor and tenderness. Follow these steps, and you’ll be the star of your next BBQ gathering with delicious pulled pork everyone will rave about. Enjoy the process and savor every bite!