Pork butt, also known as Boston butt or pork shoulder, refers to the upper portion of the front leg from the hog. It’s a flavorful and inexpensive cut of meat that, with the right preparation, can result in incredibly juicy and tender pulled pork perfect for sandwiches, tacos, pizza, salads and more. Learning how to properly smoke or barbecue a pork butt may seem intimidating, but we’ve got you covered on everything you need to know for pork butt BBQ success.

Selecting and Preparing the Pork Butt

Choosing the Right Size and Type

When selecting a pork butt for smoking or barbecuing, choose a bone-in pork butt that’s about 6 to 8 pounds. The bone helps retain moisture and the connective tissue in the larger cuts results in more tender meat after the long, slow cooking process. Opt for a fattier butt with liberal marbling throughout rather than a leaner, trimmed one. The fat bastes the meat from the inside as it cooks, keeping it incredibly moist and flavorful.

Whole pork butts are comprised of the upper portion of the shoulder as well as part of the lower portion. Boneless Boston butts contain just the upper pork shoulder. Bone-in Boston butts include a portion of the shoulder blade. For the most flavor and moisture, choose a bone-in pork butt either whole or Boston-cut.

Prepping the Meat

Trim off any loose fat or skin, but leave the majority of the fat intact. Rinse the pork butt under cool water and pat it completely dry with paper towels. Apply a dry rub (more on that below) all over the pork, covering it liberally on all sides. Wrap the seasoned meat tightly in plastic wrap and refrigerate overnight, or for at least 2 hours, to allow the rub to penetrate the meat.

Remove the pork from the fridge about 30 minutes prior to smoking or grilling to take off the chill. The meat will cook more evenly when it starts off closer to room temperature.

Creating the Perfect Dry Rub

A flavorful dry rub adds a tasty, textured bark to the exterior of the smoked pork butt. It helps form that distinctly savory crust while infusing the meat with spice and aromatics. While you can certainly purchase premade rubs, mixing up a homemade blend allows you to customize it to your taste.

Aim for a balance of sweet and spicy, using about 1/4 cup of rub per 6 to 8 pounds of pork. Here are some recommended ingredient combinations for killer dry rubs:

Brown sugar, chili powder, cumin, garlic powder, mustard powder, salt, pepper
Light brown sugar, smoked paprika, garlic powder, ground coriander, ground ginger, salt, pepper
White sugar, ancho chile powder, onion powder, oregano, cinnamon, salt
Turbinado sugar, chipotle chile powder, cayenne, dry mustard, thyme, black pepper

Mix the dry ingredients together thoroughly in a small bowl. Apply the rub liberally onto all surfaces of the pork butt, patting it onto the meat with your fingers. Wrap tightly in plastic wrap and refrigerate overnight.

Should You Brine the Pork Butt?

While brining is not required, some pitmasters recommend soaking the pork in a saltwater brine for added moisture and seasoning prior to applying the rub. Dissolve 1/2 to 1 cup of salt in 4 quarts of water along with any desired aromatics like garlic, peppercorns, bay leaves or herbs. Submerge the pork in the brine and refrigerate for 1 to 8 hours. Rinse and pat the pork dry before rubbing.

Choosing the Right Wood for Smoking

Smoking the pork butt over indirect heat with flavorful wood chips or chunks results in the most authentic, mouthwatering barbecue flavor. The choice of wood makes a difference in the nuances of smoke flavor imparted to the meat.

Fruit woods like apple, cherry and peach provide a milder, sweeter smoke flavor. Oak, hickory and mesquite give off a more robust, savory smoke. For a balanced smoke profile, opt for a combo like applewood and hickory. Other excellent wood choices include pecan, maple and alder.

Soak wood chips in water for 30 minutes prior to smoking. For wood chunks, no soaking is required. Use about 2 cups of wood chips or 2 to 3 fist-sized chunks of wood per hour of smoking time.

BBQ Methods for Pork Butt Perfection

While pulled pork can be roasted in the oven, the absolute best methods for maximizing flavor and tenderness are smoking and barbecue grilling using indirect heat and low temperatures.

Smoker Setup

Set up a charcoal or gas smoker for smoking at 225 to 275°F, or utilize a kamado-style grill like a Big Green Egg with the heat deflector in place to create indirect heat. Maintain this low smoking temp throughout the prolonged cooking time.

Place a drip pan filled with water beneath the pork butt on the cooking grate. Keep the wood chips or chunks replenished every 45 to 60 minutes to generate constant smoke. A whole bone-in pork butt usually requires 8 to 12 hours of smoking time, while a Boston butt takes 6 to 8 hours since it’s smaller.

Barbecue Grill Setup

To barbecue the pork butt on a gas or charcoal grill, setup a two-zone fire with indirect heat on one side and no heat on the other. Pile the charcoal banked to one side of the grill, or only light one set of burners on a gas grill.

Place the pork over the unlit side, position a drip pan underneath, and maintain a temperature between 250 and 275°F. It’s helpful to insert a probe thermometer into the thickest section of meat to monitor the internal temp. Add fresh coals or open vents to raise the heat if needed.

Maintaining Consistent Low Heat

The most common mistake when cooking pork butt is using too high of heat, which dries out the meat. That long, slow cooking time tenderizes the tough connective tissue. Monitor the temperature closely and keep it consistently around 250°F, making adjustments as needed.

Spritz or mop the pork with apple cider vinegar, beer, broth or water every hour to help keep the surface moist. Wrapping the pork in foil or butcher paper halfway through traps moisture. Rotate the meat and reposition if one section is cooking faster.

Determining Doneness

Since pork butt is well marbled with fat and connective tissue, it’s not done cooking until it reaches an internal temperature of 200 to 205°F. This high internal temp is necessary to fully tenderize and melt the collagen.

Begin checking the internal temp with an instant read thermometer after about 6 hours. Insert into the thickest portion, away from any bones. When it reaches 195°F, start checking more frequently until it hits 200 to 205°F.

The meat should pull and shred easily when fully cooked. If the bone slides cleanly out of a whole pork butt, that’s another sign it’s ready.

Resting and Pulling the Pork

Once the pork butt is cooked, remove it from the heat and wrap it in foil or butcher paper. Let it rest for 1 to 2 hours; the temperature will continue rising a bit as it rests. The extended rest allows the juices to be reabsorbed back into the meat.

Transfer the pork to a cutting board. Pull off any hardened fat cap and discard. Use forks or your fingers to shred and pull the meat apart, removing any bones, fat or gristle. Chop or shred any remaining larger chunks of meat until all is in bite-size pieces.

You can serve the pulled pork immediately, or for even more flavor, mix it with some of the defatted pan drippings and continue to the next delicious steps below.

Making Your Pork Butt Shine

Now that you’ve turned out fantastically tender and juicy pulled pork, it’s time to make it really shine. There are a few additional steps you can take to maximize flavor:

Mix in BBQ Sauce

Stir in your favorite barbecue sauce to taste, starting with about 1/2 cup per pound of pork. Sweet and tangy, hickory or molasses-flavored sauces pair especially well with smoked pork butt.

Add Finishing Rub

For extra zing, blend a couple tablespoons of a finishing rub into the pulled pork. Try blackening seasoning, lemony pepper seasoning or even just a dash more of the original dry rub used before smoking.

Give It a Quick Fry

For the ultimate texture and caramelized exterior full of smoky flavor, quickly fry small batches of the pulled pork in a little canola oil over medium-high heat until crisped and browned, about 2 minutes.

Make it Crispy on the Grill

Another option is to pat the pulled pork into patties and grill over direct medium heat for a few minutes until charred and crispy on both sides. The blend of smoky and crispy textures is unbeatable.

Serving up Amazing Pulled Pork

Smoked pork butt transforms into the most versatile, mouthwatering pulled pork. Pile it high on soft buns for unbeatable barbecue sandwiches. Here are more great ways to serve it up:

Tacos – Top corn or flour tortillas with pulled pork, salsa, avocado, queso fresco
Nachos – Pile pulled pork over tortilla chips; top with cheese, beans, jalapenos
Pizza – Top baked pizza crust with tangy BBQ sauce, pulled pork, red onion and cilantro
Omelets – Fry pulled pork with onions and peppers; fill omelets along with cheese
Burgers – Add pulled pork to your favorite burger as a delicious topper
Salads – Sprinkle pulled pork over spinach salads with avocado, tomato, spicy ranch dressing
Baked Potatoes – Fill baked russet potatoes with pulled pork, shredded cheese, green onion and sour cream
Breakfast – Make amazing breakfast tacos, burritos, scrambles and hashes using the pulled pork
Appetizers – Serve pulled pork stuffed into mini peppers, in lettuce wrap bites or on endive leaves

With so many possibilities, your perfectly barbecued pulled pork will be a new family favorite. Get ready for the requests for leftovers, because delicious smoked pork butt is even better the next day. Now go forth and barbecue…the pork butt, that is!

How to Smoke a Pork Butt on a Charcoal Smoker

A charcoal smoker is one of the best methods for infusing pork butt with authentic, mouthwatering smoky barbecue flavor. With proper technique, you’ll turn out incredibly juicy and tender pulled pork with that distinctive charcoal-smoke taste.

Follow these steps for smoking a pork butt low and slow on a charcoal smoker:

Setting Up the Charcoal Smoker

Use lump charcoal, which burns cleaner and hotter than briquettes. Pile the lit coals on one side of the smoker.

Add a few fist-sized dry wood chunks such as hickory, oak or applewood on top of the hot coals to generate smoke.

Install a water pan on the cooking grate between the coals and meat. Fill with water to help regulate temperature and add moisture.

Seasoning the Pork Butt

Choose a bone-in Boston butt or pork shoulder roast around 6-8 lbs. Apply a dry rub all over and let rest overnight in the fridge.

Bring the meat to room temperature before putting it in the smoker.

Maintaining the Temperature

Keep the smoker between 225-250°F using the vents to control air flow.

Add a fresh handful of charcoal every 45-60 minutes to maintain the heat, along with a new wood chunk if desired.

Target an internal temp of 200-205°F. Monitor using a probe thermometer in thickest part.

Spritz with apple juice or cider vinegar every hour to keep moist. Wrap in foil at the halfway point if desired.

Resting, Pulling and Serving

When done, remove pork from smoker and wrap in foil. Let rest 1-2 hours.

Pull meat apart using forks or fingers. Discard excess fat, bone and gristle.

Chop or shred larger chunks. Mix in barbecue sauce if desired.

Serve on buns, in tacos, over nachos, potatoes, salads, pizza and more!

With the right charcoal smoker setup and temperature control, you’ll achieve the quintessential smoky flavor that makes pulled pork so irresistible. That delicious bark encasing tender, moist meat will have everyone begging for seconds!

How to Smoke a Pork Butt on a Gas Grill

Don’t have a dedicated smoker but still want to smoke pork butt? No problem! You can easily infuse pork with incredible smoky barbecue flavor right on your own gas grill.

Follow these tips for smoking pork butt on a gas grill:

Indirect Heat Setup

Turn on just one burner, or light more coals on one side. This creates indirect heat.

Place pork butt over unlit side and add a drip pan underneath to catch drippings.

Wood Chips for Smoke

Soak wood chips like hickory or mesquite in water for 30 minutes.

Drain, then wrap in foil poke several holes. Set foil packet directly on lit burner.

Replace with new foil packet every 45-60 minutes for constant smoke.

Maintain Low Temperature

Keep the grill between 225-250°F by adjusting the burners as needed.

Use a probe thermometer to monitor the internal temp of the pork.

Open and close vents to help regulate the temperature if needed.

Cook Low and Slow

Cook for 1-1/2 to 2 hours per pound, until internal temp reaches 200-205°F.

Spritz with apple juice or water every hour to keep moist. Wrap in foil at halfway point if desired.

Rest and Pull the Pork

When finished cooking, remove pork from grill, wrap in foil and let rest 1-2 hours.

Pull pork apart using forks. Discard excess fat, bones and gristle.

Shred any large chunks of meat. Mix in barbecue sauce if desired.

Serve on buns, over nachos, in tacos, in omelets, on salads, baked potatoes and more!

With the right setup and temperature control, your gas grill can turn out incredibly tender and juicy smoked pork butt with authentic barbecue flavor. Enjoy the smoky goodness!

How Long to Smoke a Pork Butt

When smoking pork butt low and slow, cooking time can vary quite a bit depending on a few factors. Here’s what to expect:

Size – Larger pork butts take longer. Plan for 1 1/2 to 2 hours per pound. A 6 lb butt = 9 to 12 hours. An 8 lb butt = 12 to 16 hours.
Bone-in vs Boneless – Bone-in Boston butts or pork shoulders cook slower than boneless roasts since the bone conducts heat slower. Add about 30 minutes to 1 hour more time for bone-in.
Shoulder vs. Butt – Pork shoulders often include more of the lower portion than a Boston butt, so may need up to 2 hours longer than a true upper shoulder cut.
Cooking Temperature – Keeping the pit or grill consistently between 225-275°F optimizes cooking time. Higher heat = faster cooking. Cooler temps lengthen the time.
Weather Conditions – Brisk, cold or windy days can lengthen the cook time. Hot, humid days may decrease cook time slightly.
Wrapped or Unwrapped – Wrapping in foil or paper speeds up cooking after the initial unwrapped smoking period. Figure 1/3 unwrapped, 2/3 wrapped.
Doneness Temperature – Pulled pork is perfect around 200-205°F when it probes very tender. Cook until you reach the ideal doneness temp for your preferences.

While cooking times vary, the most important factor is cooking the pork until it reaches the proper internal temperature for tender, juicy pulled pork. Judge more by feel and temp than time. Rest sufficiently afterwards too for the juiciest results.

Tips for Maximizing Bark on Smoked Pork Butt

That seasoned, caramelized, smoky exterior crust on smoked pork butt is called bark. Savory and textured, delicious bark is the hallmark of true barbecue. Here are some tips for getting the best bark when you smoke pork butt:

Use a rub – A spice and sugar-based dry rub helps form bark as the seasonings caramelize. Apply liberally over all surfaces.
Smoke with wood – Smoke from real wood chips or chunks enhances bark formation versus cooking without smoke.
No wrapping – Avoid wrapping the pork in foil or paper until you’ve achieved the bark you want after several hours unwrapped.
Cook low – Keep the pit temperature between 225-250°F. High heat limits bark formation.
Let it rest – Allowing the pork to rest wrapped afterwards for 1-2 hours solidifies the bark.
Crisp it up – Finish it by quickly frying pieces or grilling patties to render any soft spots crisp.
Embrace the fat – Well-marbled pork shoulders form better bark than leaner cuts.
Use sugar – Brown sugars, maple and honey in rubs boost bark through maillard reactions.
Spritz – Misting occasionally with apple juice, vinegar or broth keeps the surface tacky.

A properly smoked pork butt should have a flavorful, textured, dark bark encasing the juicy, tender meat inside. Follow these tips and you’ll achieve the perfect bark every time.

How to Get Good Bark on Pork Butt

That crispy, seasoned bark is the hallmark of great smoked pork butt. Here are some top tips for getting the best bark when barbecuing pork butt:

Start with a great rub – A spice and sugar-based rub assists bark formation as the seasonings caramelize. Apply liberally.

Smoke low and slow – Maintain a pit temperature between 225-250°F. High heat inhibits bark development.

Use fruit wood smoke – Apple, cherry and other fruit woods boost bark. Oak and hick

How to BBQ Right Pork Butt