Pellet smokers are all the rage these days, but it can be hard to know where to start with these nifty outdoor gadgets. If you ask Catherine Ward, prep kitchen manager and smoker (of the barbecue variety) extraordinaire, she’ll tell you that learning how to smoke a pork butt is a great first recipe when trying your new toy out.
“Smoked pork butt is easy to prepare and won’t break the bank,” Catherine explains. It’s also a meal that’ll have everyone asking for seconds.
What Is Pork Butt?
Before we get into how to smoke a pork butt, let’s answer the question we know you’re dying to ask: Is the pork butt really the butt?
It’s not. This name is a misnomer. Pork butt is actually a cut of meat from the hog’s shoulder. In fact, you’ll often see these terms used interchangeably at the grocery store and butcher shop.
This cut of meat is large and is well-marbled with fat. That fat is what makes this piece of pork ideal for cooking low and slow be it in a Dutch oven or in a smoker.
How to Smoke a Pork Butt in Your Backyard
Ingredients
- 1 bone-in pork shoulder roast (8 to 10 pounds)
- Applewood chips or pellets
- 3 tablespoons spicy brown mustard
- 1/4 cup All-Purpose Meat Seasoning or the spice rub of your choosing
- 1/3 cup apple cider or juice
- 3 tablespoons cider vinegar
Tools
- Pellet smoker: Pellet smokers like this one from Traeger are the hottest thing in outdoor cooking and allow you to make perfect smoked pork, brisket, ribs and more.
- Remote thermometer: Monitoring the temperature of the pork and your smoker is key. This dual thermometer does that and lets you keep an eye on both without having to babysit your smoker all day.
- Kettle grill: If you don’t have a smoker, you can absolutely use your kettle grill. Just make sure to stock up on charcoal before starting.
Directions
Step 1: Prep the smoker (or grill)
First, make sure you’re giving yourself ample time for this project. Smoked pork butt will take about seven hours to cook, and you’ll want to give yourself some time to prep as well.
The first part of prepping is heating the smoker to 275ºF and loading it up with the wood chips or pellets of your choosing. Low and slow is the name of the game here.
If you don’t have a pellet smoker but still want to try this recipe at home, you can make a smoker out of a kettle grill. Catherine suggests a classic Weber grill. “I like a Weber kettle for consistent temperature and performance at an affordable price,” she says.
Step 2: Season the pork
While your smoker is heating up, remove the pork from the fridge and let it sit at room temperature for an hour. Pat the pork shoulder dry, then rub it with mustard and sprinkle with the spice rub of your choosing. This all-purpose meat seasoning is a great choice, though you can try these editor-favorite spice blends as well.
Step 3: Start smoking
Next, place the pork in the smoker and insert the temperature probe. In a spray bottle, combine apple cider and vinegar and give the pork a light spritz. Spray the pork once an hour until it reaches an internal temperature of 165º and has a dark brown exterior.
This will take about five hours, though this time can vary based on the size of the pork shoulder you buy.
Step 4: Cover and keep cooking
Once the pork hits 165º, transfer it to a large cast-iron skillet or 13×9-in. baking pan. Spray down the pork liberally with the vinegar mixture then cover it tightly with aluminum foil—and keep the temperature probe in there!
Return the pan to the smoker and continue to cook for an additional two to three hours or until it reaches the desired temperature. If you want to serve this smoked pork in slices, cook it until it reaches about 190º. For pulled pork, let that temperature creep closer to 205º.
Step 5: Slice and serve
Once the pork has hit the right temp, remove it from the smoker and let it stand at room temperature for 45 minutes; tent with foil to prevent it from cooling too quickly. This allows for the juices to reintegrate into the pork for truly juicy barbecue.
For sliced pork, use a sharp knife or electric knife to cut into slices. Be careful to cut around the bone.
For pulled pork, use tongs or forks to shred it into pieces. Skim the fat from the cooking juices and toss the pork with the remainder.
How to Serve Smoked Pork
According to Catherine, “Nothing is better than the aroma of a long, slow smoke promising a luscious brisket or pork shoulder in the future.”
When it’s finally time to dig into your low-and-slow masterpiece, you can serve it up in plenty of ways. Sliced pork can be enjoyed on its own with a plethora of sides—think cornbread, baked beans and greens. Pulled pork is great on a toasted bun topped with a good barbecue sauce and homemade coleslaw.
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