This Smoked Pork Butt is going to turn into the best Pulled Pork you’ve ever had. It literally just falls off the bone! Low and slow is the name of the game when preparing a Pork Butt. And smoking is (in my humble opinion) the BEST cooking process for this. Using my method, you will get the best results of your life!

What is Pulled Pork?

Pulled Pork is an American dish, originating from the South, which uses shredded pork butt (also called pork shoulder) as the main ingredient, with other regional-based sauces added on after cooking slowly over a smoker, wood fire, oven, or in a slow cooker.

Ingredient Notes

A quick look at the simple ingredients that bring this smoked pork butt its bold, juicy flavor.

Pork Shoulder Butt – This is the star of the recipe, a well-marbled cut that becomes tender and pull-apart juicy after hours on the smoker.
Classic Yellow Mustard – A thin layer helps the seasoning stick to the meat and adds a subtle tang that you won’t actually taste once it’s cooked.
Dry Rub for Pork – This is where all the flavor comes from, coating the pork with a smoky, savory crust as it slowly cooks.

How To Smoke a Pork Butt

Since this post involves a lot of information (you should definitely read through in its entirety!), I wanted to give you a little shortcut chart right now, so you know what to expect when smoking a pork butt, especially if this is your first time. Just follow these for the BEST smoked pork butt ever.

1: Preheat smoker to 225° F. Place a disposable aluminum tray of water under the grate.

2: Pat your room temperature pork butt dry with paper towels and spread classic yellow mustard all over the meat. Then, generously apply any dry rub seasoning.

3: Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for several hours until the internal temperature of the meat reaches 160° F.

4: Once pork butt reaches 160° F, wrap it in non-coated butcher paper and place back on the smoker to continue smoking until the internal temperature reaches 203° F.

5: Remove from the smoker and let the meat rest for one hour.

6: Unwrap pork butt and place in a large serving dish. Pull out the shoulder blade bone and discard. “Pull” your pork using heat-resistant grilling gloves or meat claws.

7: Add sauce and/or seasoning of choice and serve.

How to Make a Smoked Pork Butt

I’ve smoked plenty of pork butts over the years and made just about every mistake you can think of, but you don’t have to go through all that. If you follow my instructions closely, you’ll end up with smoky, tender, fall-apart pulled pork that everyone will love. You’ll find the printable recipe card at the bottom of the post.

Step 1: Prepare Smoker

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer’s instructions for startup. I use a pellet smoker – the Traeger Wood Fired Pellet Grill, which is the new love of my life. Place a disposable aluminum tray of water under the grate. This will help regulate the temperature of your smoker, but is completely optional. My favorite wood (or wood pellets) to use for pork is Apple Wood, as it just complements the pork so well.

Step 2: Season Pork Butt

Pat your room-temperature Pork Butt dry with paper towels, then spread classic yellow mustard all over the meat. You will never even taste the mustard. It just ensures the spice rub adheres to the meat and can help tenderize it, as it contains vinegar. Then, generously apply any dry rub seasoning of your choice to all sides of the pork butt. I used my homemade Pulled Pork Dry Rub recipe (which uses simple ingredients like brown sugar, black pepper, paprika, onion powder, garlic powder, and more that pairs well with any kind of pork or pork roast). I make this in huge batches, so I never run out.

Step 3: Place Pork Butt on Smoker and Smoke for Several Hours

Place your fully seasoned pork butt directly on the smoker grate, fat side up, and insert your smoker’s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F. Most smokers will have a built-in thermometer probe, or you can use a quick-read digital meat thermometer like this one.

Step 4: Wrap and Continue to Smoke

Once your pork butt reaches 160° F, wrap it in non-coated

Lauren's Latest

Message History

Delivery option(s)