Smoked Pork Butt
This Smoked Pork Butt (also known as Smoked Pork Shoulder) is amazing, and after a long day of smoking and tending the smoker, the end result of a perfectly smoked pork butt is an amazing meal! This will be a great recipe for your next big gathering or party because almost everyone loves a great pulled pork sandwich.
- 8 lb Pork Butt
- ½ tsp Cumin
- 1 tsp Onion Powder
- 2 tsp Garlic Salt
- 2 tsp Coarse Black Pepper
- 1 tsp Red Cayenne Pepper
- ¼ cup Kosher Salt
- ½ cup Brown Sugar
Trim your Pork Butt.
Prepare your Pork Butt Seasoning or as I like to call it my Pork Butt Rub.
Rub your pork butt down completely on all sides with your seasoning rub. Use a firm, strong hand to get it in there good. Let sit for about 30 minutes.
While your seasoned pork butt is resting, it is time to get your smoker ready and rolling. You want to get the smoker heat temperature to 225 degrees.
Place meat on smoker and insert your meat thermometer. Close smoker lid, and do not open for minimum 4 hours.
After 4 hours you want to take your meat off of direct heat by wrapping the pork butt in aluminum foil or butcher paper.
Once wrapped allow to cook for about 3-4 more hours. This recipe has an 8lb butt used, and 8 hours is perfect for this. Once the 8 hours has been hit, internal temperature for pork needs to be at least 190-205 degrees, pull from heat and allow to rest for 30 minutes to an hour. This rest time will allow the juices and fats to come back together in the meat.
- Tip: I prefer to trim my fat cap (the large fatty top of the pork shoulder) to about ¼ to ½ inch thick. Too much of the fat cap left on there, in my opinion, just leaves a cooked fatty mess that is not enjoyable. You also want that area covered by the fat cap to be able to get a good "bark" when smoking. Leaving the fat cap on will not allow that area to bark as well.
- Tip: I like a dry rubbed pork butt or shoulder. Many people will rub their pork butt down with a mustard rub before the seasonings to help add acidity to the pork, and to ensure the rub stays on the pork.
- Tip: I use a WIFI enabled meat thermometer so I can watch the meat all smoke long. Here is the thermometer I use.
- Tip: Internal temperature of the pork should be around 150-170 degrees at wrap point.
Serving: 1cupCalories: 523kcalCarbohydrates: 11gProtein: 68gFat: 21gSaturated Fat: 7gTrans Fat: 1gCholesterol: 218mgSodium: 3534mgPotassium: 1259mgFiber: 1gSugar: 11gVitamin A: 87IUVitamin C: 1mgCalcium: 66mgIron: 5mg