Updated: by This post may contain paid links. See more info on my privacy page.
It's easy to smoke the perfect pork butt - I'll show you how! My Smoked Pork Butt recipe results in irresistible, fall-apart tender pork every time. Smoked low and slow all day, this flavorful recipe for pork butt will make your mouth water before you even take a bite. And, with just 15 minutes of prep and simple ingredients, even a total beginner to smoking can make it!
Jump to:
- Pork Butt in the Smoker
- What is pork butt?
- What is the difference between pork butt and pork shoulder?
- Equipment for Smoking Success
- Ingredients
- How to Smoke a Pork Butt
- Tips for Smoking Pork Butt Perfectly
- How Long to Smoke a Pork Butt
- FAQ
- Smoking Pork Butt Temp
- Leftover Pulled Pork Recipes
- More Smoker Recipes to Try
- Smoked Pork Butt
- Reviews
Pork Butt in the Smoker
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, flatbread pizzas, 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 is 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. You'll 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
What is pork butt?
It might be called pork butt, but this cut of meat actually comes from the shoulder area of the pig. It includes parts of the neck, shoulder blade, and upper arm. Containing a good amount of connective tissue and fat, pork butt is a tough cut of meat on its own.
However, pork butt 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 pork butt and 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. Even so, the terms are often used interchangeably.
Equipment for Smoking Success
- You can use a vertical smoker or a pellet smoker for smoking pork butt. I use a pellet smoker. If you're cooking an especially large pork butt in a pellet smoker, you may need to cut the meat in half.
- A meat thermometer. I always have a meat thermometer and my pork temperature guide on hand when cooking pork, even for smoked pork recipes like this one.
- Wood pellets. Fruity pellets work best for pork. Try apple, cherry, or a blend. I would recommend avoiding stronger wood pellet flavors like hickory and mesquite, but use whatever you prefer.
- An aluminum roasting pan and aluminum foil. This is used later in the recipe to reach the ideal temperature and texture.
Ingredients
- Pork butt; if frozen, thaw it first in the refrigerator overnight.
- Salted butter; if you only have unsalted, that's okay.
- Brown sugar; light or dark brown sugar both work, but keep in mind that dark brown sugar has a more molasses flavor.
- Salt and pepper; as always, I recommend using kosher salt or sea salt flakes, and freshly cracked black pepper if possible.
- Paprika; go for regular paprika and not smoked, sweet, or hot.
- Garlic powder; this will give you a garlicky flavor without the risk of burning.
- Minced onion; you can also use onion powder, if it's what you have.
- Chili powder; feel free to leave this out if you want, but I love the flavor and slight heat it adds.
- Olive oil; I recommend extra virgin olive oil or light olive oil, but feel free to use what you have.
The ingredients to smoke pork butt are relatively simple, the key is this amazing Pork Butt Dry 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. You can also use my Pulled Pork Rub.
How to Smoke a Pork Butt
- Preheat your pellet smoker to 225°F.
- Smoked Pork Butt Seasoning: Mix well with half your brown sugar, paprika, pepper, garlic, minced onion, and chili powder.
- Rub down the pork butt all over with olive oil to coat it completely.
- Season all over with salt, evenly coating every side.
- After salting, rub down the entire roast with your seasoning mixture to coat it completely on all sides.
- Place the prepared pork butt in the smoker for about 6 hours, until the internal temp reads 165°F on a meat thermometer.
- 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.
- 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.
This recipe was so easy to follow and our pork butt turned out perfectly delicious.
Joe on Pinterest
Tips for Smoking Pork Butt Perfectly
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.
FAQ
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.
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 Cut | Weight/Thickness (on average) | Internal Temperature (°F) | Smoking Time |
|---|---|---|---|
| Pork Shoulder | 4-6 pounds | 190°F | 8 hours at 225°F |
| Pork Tenderloin | 1-1.5 pounds | 145°F | 2 hours at 225°F |
| Pork Loin | 3 pounds | 145°F | 4-5 hours at 225°F |
| Pork Spare Ribs | 3-4 pounds | 160°F | 6 hours at 225-240°F |
| Baby Back Ribs | 1.5-2 pounds | 165°F+ | 5 hours at 225-240°F |
| Rack of Pork | 3 pounds | 145°F | 4 hours at 225°F |
| Pork Belly | 5.5 pounds | 195°F | 3 hours at 225°F |
| Pulled Pork Butt | 7 pounds | 203°F | 6 hours uncovered, then another 4-6 hours covered |
| Pulled Pork Brisket | 2.25-3.5 pounds | 195°F | 1.5 hours per pound at 225°F |
| Smoked Ham | 4 pounds | 150°F | 3 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.
Leftover Pulled Pork Recipes
More Smoker Recipes to Try
Great BBQ takes time, but trust me, every bite is worth it. Start your smoker early, believe in the smoking process, and don't rush! Your patience will be rewarded with a smoked pulled pork that rivals any BBQ joint.
Smoked Pork Butt
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
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
- Rub down the pork butt, entirely, with oil.2 Tablespoons Olive Oil,7 Pound Pork Butt
- Sprinkle the entire butt with salt, evenly, on all sides.2 Tablespoons of Salt
- Sprinkle the rubbed down pork butt with the prepared spice mixture and rub all sides and crevices down well until coated.
- Place the prepared butt in the smoker for about 6 hours or until the internal temperature reaches 165°F.
- 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
- 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!
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.
Fred says
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!
Em Beitel says
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.
Michelle Turner says
It would be helpful if you gave measurements for the seasonings in the recipe
Isabel Laessig says
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!