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    Home » Recipes » Pork » Smoked Pork Butt

    Smoked Pork Butt

    Published: Jul 5, 2023 Modified: Jul 25, 2023 by Isabel Laessig

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    My fall-apart tender Smoked Pork Butt recipe is irresistible in every way! Smoked low and slow all day, this incredibly flavorful smoked pork butt recipe will leave your mouth watering before you even take a bite. 15 minutes of prep, simple ingredients, and an amazing meal!

    shredded smoked pork butt close up in a sheet pan
    Jump to:
    • Smoked Pork Butt Recipe
    • Pork Butt Smoker Recipe Ingredients
    • How to Smoke a Pork Butt
    • Smoked Pork Butt Recipes Tips
    • How Long to Smoke a Pork Butt
    • What is a pork butt?
    • What is the difference between smoked pork butt and smoked pork shoulder?
    • Smoked Pork Butt FAQ
    • Smoking Pork Butt Temp
    • Leftover Pork Recipes
    • Smoked Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Smoked Pork Butt Recipe

    I love making pulled pork. It is one of my favorite dishes to make for my family, and we use it for so many recipes. Tacos, sandwiches, flatbreads, the list goes on!

    By far, smoked pork butt makes the most amazingly flavorful pulled pork. There is nothing quite like it. The intensity of flavors you get from smoking a pork butt ly unique and makes for a delicious meal every time!

    Smoking pork butt takes just a handful of ingredients and 15 minutes of prep. Pop it in the smoker at the start of the day, add more butter and seasoning a little over halfway through, then leave it in for the rest of the day, and you have the most delicious pork butt ever.

    Made a 10lb butt using this recipe and it was a huge hit. Many guests said it was the best they ever had. This was my first pulled pork attempt. For 20+ years I made Loins with home made BBQ sauce and never wrapped in foil. This recipe was a total game changer.

    Fred
    pulling smoked pork butt from the sheet pan with tongs

    Pork Butt Smoker Recipe Ingredients

    • pork butt thawed
    • salted butter
    • brown sugar
    • salt and pepper
    • paprika
    • garlic powder
    • minced onion or onion powder
    • chili powder
    • olive oil

    The ingredients to smoke pork butt are relatively simple, the key is this amazing spice rub. All you need is the pork butt itself, butter, brown sugar, and a mix of ingredients and seasonings you likely already have in your pantry.

    Smoked pork butt ingredients on a white surface

    How to Smoke a Pork Butt

    1. Preheat your pellet smoker to 225°F.
    2. Smoked Pork Butt Seasoning: Mix well with half your brown sugar, paprika, pepper, garlic, minced onion, and chili powder.
      Pork butt seasoning mixture mixed with gloved hand in a bowl
    3. Rub down the pork butt all over with olive oil to coat it completely.
      Drizzling oil onto pork butt
    4. Season all over with salt, evenly coating every side. pork butt rubbed with sea salt
    5. After salting, rub down the entire roast with your seasoning mixture to coat it completely on all sides.pork butt with pork seasoning
    6. Place the prepared pork butt in the smoker for about 6 hours, until the internal temp reads 165°F on a meat thermometer.
      Smoking pork butt in the smoker
    7. Once it reaches 165°F, place it in an aluminum roasting pan. Sprinkle with the remaining half of your brown sugar and place a stick of butter on top, unmelted. Wrap it with aluminum foil, then place it back in the smoker. Continue smoking for another 4-6 hours until the internal temperature reaches 203°F.
      Smoked pork butt on the sheet pan
    8. Allow the pork butt to rest for 2 hours without unwrapping it. This will help it retain the juices. After 2 hours, unwrap it and begin to pull it apart into pulled pork. Enjoy!

    I love serving my pulled pork with bbq sauce on the side. This is my absolute favorite barbecue sauce recipe.

    Smoked pulled pork pulled apart in sheet pan

    This recipe was so easy to follow and our pork butt turned out perfectly delicious.

    Joe on Pinterest
    Pulling pork apart with gloved hand

    Smoked Pork Butt Recipes Tips

    If desired, you can place the pork butt in the oven once it’s been wrapped. Set the oven to 225 degrees and simply cook until the correct internal temperature is reached. When it’s wrapped, it doesn’t receive smoke, just the heat. So, it’s a good way to conserve pellets.

    • A pellet smoker is a great choice for this recipe; try this Wood Pellet Grill and Smoker.
    • For additional flavor enhancement, you can dry brine your pork butt by rubbing it the night before and letting it sit in the fridge overnight.
    • It’s important to salt separately first to ensure an even distribution of salt before adding your other seasoning.
    • If you notice that your pork butt has an excess of fat, simply trim it down before covering it in anything. Just don’t get rid of all of it, as it adds flavor.
    • The temperature of your meat is more important than the time cooked. For example, you might have an 8-pound pork butt, which will take a little longer to cook than mine. It doesn’t matter, keep an eye on that internal temperature like a hawk. That will deem the success of your finished meat.
    • This recipe uses a bone-in pork butt. You can remove the bone when pulling the pork.

    My other favorite smoked recipes are Pork Belly Burnt Ends and Smoked Chicken!

    How Long to Smoke a Pork Butt

    In total, the actual smoking process when smoking pork butt takes 10 hours. Prep takes 15 minutes, however, and you will not need to touch your pork butt while it smokes except for one time, 6 hours into the process.

    What I love most about pork butt is how the flavors develop over time. This dish serves up to 14 people, making it a perfect choice for weekly meal prep or a BBQ! It is an elevated version of my grilled pork butt.

    What is a pork butt?

    The pork butt comes from the shoulder area of the pig and includes parts of the neck, shoulder blade, and upper arm. It contains a good amount of connective tissue and fat, making it a tough cut of meat on its own.

    However, it is an inexpensive cut of meat and makes the most amazing pulled pork if cooked correctly. Smoking pork butt at 225°F, low and slow, is a fantastic way to cook it for the most fall-apart tender pulled pork!

    What is the difference between smoked pork butt and smoked pork shoulder?

    Pork butt and pork shoulder both come from the shoulder area of the pig; however, they are not the same cut of meat.

    Pork butt, also known as Boston butt, comes from the top half of the shoulder region and often is sold with a generous fat cap intact. Pork shoulder, also known as picnic shoulder or picnic roast, comes from the lower half of the shoulder region and is typically sold with the skin on and a layer of fat.

    Both benefit from different types of cooking. Pork shoulder is best cooked by braising or stewing, while pork butt is incredible for pulled pork. However, despite of this fact, the terms are often used interchangeably.

    Smoked Pork Butt FAQ

    What temp is smoked pork done?

    A smoked pork butt is ready to remove from the smoker when a meat thermometer inserted into the thickest part of it reads approximately 203°F. At this point, it is ready to rest for another 2 hours outside of the smoker before it is ready to pull apart and enjoy.

    What is the best temperature to smoke pork butt?

    The best temperature to smoke pork butt is 225°F. Smoking at low heat for a long time allows the meat to tenderize perfectly into the texture and flavor you want in smoked pork.

    Smoking Pork Butt Temp

    Follow the below chart for smoked pork temps. Make sure to use a meat thermometer for best results as the temperature is more important than exact timing.

    Pork CutWeight/Thickness (on average)Internal Temperature (°F)Smoking Time
    Pork Shoulder4-6 pounds190°F8 hours at 225°F
    Pork Tenderloin1-1.5 pounds145°F2 hours at 225°F
    Pork Loin3 pounds145°F4-5 hours at 225°F
    Pork Spare Ribs3-4 pounds160°F6 hours at 225-240°F
    Baby Back Ribs1.5-2 pounds165°F+5 hours at 225-240°F
    Rack of Pork3 pounds145°F4 hours at 225°F
    Pork Belly5.5 pounds195°F3 hours at 225°F
    Pulled Pork Butt7 pounds203°F6 hours uncovered, then another 4-6 hours covered
    Pulled Pork Brisket2.25-3.5 pounds195°F1.5 hours per pound at 225°F
    Smoked Ham4 pounds150°F3 hours uncovered at 250°F

    Slow Cooker Pulled Pork is a great alternative when you are hosting a family get-together or looking for a super easy dinner idea.

    Smoked pork butt fresh out of the smoker on a sheet pan

    Leftover Pork Recipes

    • Pulled Pork Nachos
    • Pulled Pork Tacos
    • Pulled Pork Bowl
    • Pulled Pork Flatbread

    Smoked Recipes

    • Smoked Prime Rib
    • Smoked Chuck Roast
    • Smoking a Tri-Tip
    • Smoked Turkey Recipe

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    📋 Recipe

    Smoked pork butt in a pan

    Smoked Pork Butt

    Isabel Laessig
    Learn how to make smoked pork butt using a handful of ingredients and 15 minutes prep! Smoked pork makes the best pulled pork.
    4.59 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 hours hrs
    Resting Time 2 hours hrs
    Total Time 12 hours hrs 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 14 with ½ pound servings
    Calories 458 kcal

    Equipment

    • Tin Foil
    • Meat thermometer
    • Aluminum Roasting Pan

    Ingredients
      

    • 7 Pound Pork Butt thawed
    • 1 Stick Salted Butter equal to ½ cup
    • 1 Cup Brown Sugar divided
    • 2 Tablespoons of Salt
    • ¼ Cup Black Pepper
    • 3 Tablespoons Paprika
    • 2 Tablespoons Garlic
    • 2 Tablespoons Minced Onion
    • 2 Tablespoons Chili Powder
    • 2 Tablespoons Olive Oil
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • Preheat your pellet smoker to 225°F. Combine ½ cup of the brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Mix well.
      1 Cup Brown Sugar, ¼ Cup Black Pepper, 3 Tablespoons Paprika, 2 Tablespoons Garlic, 2 Tablespoons Minced Onion, 2 Tablespoons Chili Powder
      Pork butt seasoning mixture mixed with gloved hand in a bowl
    • Rub down the pork butt, entirely, with oil.
      2 Tablespoons Olive Oil, 7 Pound Pork Butt
      Drizzling oil onto pork butt
    • Sprinkle the entire butt with salt, evenly, on all sides.
      2 Tablespoons of Salt
      pork butt rubbed with sea salt
    • Sprinkle the rubbed down pork butt with the prepared spice mixture and rub all sides and crevices down well until coated.
      pork butt with pork seasoning
    • Place the prepared butt in the smoker for about 6 hours or until the internal temperature reaches 165°F.
      Pork butt in the smoker
    • Once it reaches 165°F, place it in the aluminum roasting pan. Sprinkle it with the remaining brown sugar and place the stick of butter on top, unmelted. Cover with tin foil and place back in the smoker.
      1 Stick Salted Butter, 1 Cup Brown Sugar
      Smoked pork butt on an aluminum pan
    • Continue smoking for 4-6 hours or until the internal temperature reaches about 203°F. Remove from the smoker and allow to rest for 2 hours without unwrapping it. After 2 hours, unwrap and pull apart, removing the bone if using bone-in pork butt. Enjoy!
      Smoked pork butt pulled on pan

    Notes

    • If desired, you can place the pork butt in the oven once it’s been wrapped. Set the oven to 225 degrees and simply cook until the correct internal temperature is reached. When it’s wrapped, it doesn’t receive smoke, just the heat. So, it’s a good way to conserve pellets.
    • For additional flavor enhancement, you can dry brine your pork butt by rubbing it the night before and letting it sit in the fridge overnight.
    • It’s important to do the salt separately and first to ensure an even distribution of salt.
    • If you notice that your pork butt has an excess of fat, simply trim it down before covering it in anything. Just don’t get rid of all of it, as it adds flavor.
    • The temperature of your meat is more important than time cooked. For example, you might have an 8-pound pork butt, which will take a little longer to cook than mine. It doesn’t matter, keep an eye on that internal temperature like a hawk. That will deem the success of your finished meat.

    Nutrition

    Calories: 458kcalCarbohydrates: 21gProtein: 44gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 153mgSodium: 1228mgPotassium: 919mgFiber: 2gSugar: 16gVitamin A: 1303IUVitamin C: 1mgCalcium: 79mgIron: 4mg
    Keyword pork butt smoker recipe, smoked pork butt, smoked pork butt recipe, smoked pork butt recipes
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Fred says

      August 31, 2022 at 9:28 am

      5 stars
      Made a 10lb butt using this recipe and it was a huge hit. Many guests said it was the best they ever had. I forgot the salt! It was still very flavorful. I am not a fan of chili flavor so next time I will skip that.

      It took a bit longer than your 7 pounder. I started it at 7pm and at 6am it was 168F. After the CRITICAL wrapping in foil, it took until 2:30pm to get to 203F.

      This was my first pulled pork attempt. For 20+ years I made Loins with home made BBQ sauce and never wrapped in foil. This recipe was a total game changer.

      THANK YOU!

      Reply
      • Em Beitel says

        August 31, 2022 at 1:30 pm

        That is so incredible, Fred! We are so glad to hear it worked out so well for you – and appreciate your notes on how the timing worked for you with a 10 pound pork butt! Thank you so much for taking the time to leave us a comment.

        Reply
    2. Michelle Turner says

      August 06, 2023 at 11:23 am

      It would be helpful if you gave measurements for the seasonings in the recipe

      Reply
      • Isabel Laessig says

        August 14, 2023 at 11:57 am

        Hi Michelle! The seasonings are included with measurements in the recipe card towards the bottom of the page (just above the comments section). Thank you and enjoy!

        Reply

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