Smoked Pork Butt

Irresistibly tender, juicy, and flavor-packed meat that practically falls apart with each bite is what smoked pork butt is all about. And with plenty of meat to go around, pellet grill pork butt is the perfect choice for your next backyard barbecue or family gathering.

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Course: Dinner

Cuisine: American

Keyword: pellet grill, pork butt, smoked

Prep Time: 15

Cook Time: 9

Marinating Time: 1

Total Time: 10 15

Servings:

Calories: 236kcal

Author: imma

Ingredients

1 8-12 pound, bone-in and skinless pork butt (or pork shoulder)
salt, (as needed)

Pork Rub

1 tablespoon black pepper, freshly ground
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
¼ cup dark brown sugar
1 tablespoon chili powder
½-1 teaspoon cayenne pepper
2 tablespoons smoked paprika
2 teaspoons cumin

Optional Ingredient

hot sauce

Instructions

In a medium bowl, mix pepper, garlic and onion powder, thyme, oregano, brown sugar, chili, cayenne pepper, smoked paprika, and cumin until thoroughly combined. Set aside.
Place your pork butt on a large cutting board, fat cap side up.
Trim pork if desired. Make sure to leave a narrow layer of fat (⅛-¼" thick) on the outside to protect the pork from drying out. Pat dry with paper towels.
Optional step: Slather a thin, even coat of yellow mustard on all sides of the pork so the seasonings stick better to the pork. Worcestershire sauce also works, or you can omit this step.
Salt pork and rub the entire roast with the seasonings, pressing down as you cover every inch.
Place in an aluminum foil pan and let it rest for at least an hour (or up to 24 hours) tightly covered.
When ready to smoke, take the pork from the fridge about an hour before smoking if time permits.
Fill the pellet grill's hopper with wood pellets and preheat it to 250-275℉ (120-135℃). If using a charcoal grill, prepare it for indirect grilling and preheat to 250-275℉ (120-135℃). Add hardwood chunks to the charcoal to create more smoke.
Place the pork butt directly on the grill grates, fat side up. Insert with an instant-read meat thermometer. Once the pork reaches 165℉ (75℃).
Remove from the smoker and tightly wrap it with butcher paper or foil. Or place it in an aluminum foil pan and cover it tightly.
At this point, you can add more pork rub, hot sauce, or any optional seasonings.
Put the wrapped pork back in the smoker and continue smoking until the internal temperature is around 205°F (95℃), or the pork easily shreds with a fork.
Remove the pork butt from the smoker and let it rest at room temperature for 45 minutes to an hour. Shred and serve as desired.

Notes

If you use a charcoal grill to smoke the pork butt, soak your wood chunks in water for about 30 minutes before adding them to create a steady stream of smoke.
Smoking pork butt takes time, usually around 1½-2 hours per pound. Calculate the cooking time and plan accordingly, including time for prepping and resting. The wait is so worth it.
Be ready for the stall. Pork butts heat up to about 145℉ (62℃) rather quickly, and then it can seem to take forever to reach 165℉/73℃. But don't panic. They call this phenomenon the stall for a reason, and it's totally normal.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition