Pork, Smokin'/Grillin'

The Ultimate Guide to Perfectly Smoked Pork Butt

Hey there, grill enthusiasts! Today, we’re diving into the world of smoked pork butt. Picture this: succulent, tender meat, infused with layers of smoky flavor, melting in your mouth with every bite. Are you salivating yet? Join me on a journey as we uncover the secrets to achieving barbecue perfection with this beloved dish. From seasoning to smoking, I’ll walk you through every step to ensure your pork butt steals the show at your next backyard gathering. Get ready to elevate your grilling game and impress your guests with this mouthwatering recipe!

There’s no denying the irresistible allure of smoked pork butt. Whether you’re a seasoned pitmaster or a backyard barbecue enthusiast, this dish is sure to delight your taste buds and leave your guests begging for more. Not only is it incredibly flavorful and juicy, but it’s also versatile enough to be enjoyed in various ways – from sliders to tacos, sandwiches to salads. Plus, the process of smoking pork butt is a labor of love that brings people together, creating unforgettable memories around the grill. So why wait? Fire up your smoker and prepare to embark on a culinary adventure unlike any other!

Ingredients:

  • Pork butt (bone-in)
  • Yellow mustard
  • AB’s BBQ Rub
  • AB’s B Rub
  • Slider buns
  • Optional: Coleslaw for topping

Step-by-Step Guide:

  1. Prepare the Pork Butt:
    • Preheat your smoker or grill to 250°F.
    • Trim any excess fat from the pork butt and score the fat cap with shallow cuts.
  2. Season the Pork Butt:
    • Rub yellow mustard all over the pork butt as a binder.
    • Apply AB’s B Rub generously, followed by a layer of AB’s BBQ Rub for maximum flavor.
  3. Smoke the Pork Butt:
    • Place the seasoned pork butt on the smoker with the fat cap facing up.
    • Smoke at 250°F for 8-10 hours until the internal temperature reaches 203°F.
  4. Wrap and Rest the Pork Butt:
    • Remove the pork butt from the smoker and tightly wrap it in aluminum foil.
    • Allow it to rest for 1-1.5 hours to let the juices redistribute.
  5. Pull and Serve:
    • Unwrap the rested pork butt and pull it apart using forks or meat claws.
    • Serve the pulled pork on slider buns, topped with coleslaw if desired.

Expert Tips and Tricks:

  • Maintain a consistent temperature in your smoker for even cooking.
  • Use a meat thermometer to ensure the pork butt reaches the correct internal temperature.
  • Let the pork butt rest before pulling to retain moisture and tenderness.

Variations:

  1. Spicy Smoked Pork Butt: Add cayenne pepper or hot sauce to the seasoning rub for an extra kick.
  2. Asian-Inspired Pulled Pork: Use soy sauce, ginger, and garlic in the seasoning rub for a savory twist.
  3. Applewood Smoked Pork Butt: Substitute applewood chips for a subtly sweet and fruity flavor.
  4. Tex-Mex Pulled Pork Tacos: Season the pork with chili powder, cumin, and smoked paprika, then serve in tortillas with salsa and avocado.
  5. Hawaiian Pulled Pork Sliders: Add pineapple juice and brown sugar to the seasoning rub for a tropical flair.
  6. Caribbean Jerk Pulled Pork: Use jerk seasoning in place of the BBQ rub for a spicy and aromatic flavor profile.
  7. Coffee-Rubbed Pulled Pork: Mix ground coffee into the seasoning rub for a rich and robust taste.
  8. Maple Bourbon Glazed Pork Butt: Brush the pork with a mixture of maple syrup and bourbon during the last hour of smoking for a sweet and boozy finish.
  9. Garlic and Herb Smoked Pork: Infuse the pork with garlic powder, thyme, and rosemary for a fragrant and savory result.
  10. Korean BBQ Pulled Pork: Marinate the pork in a mixture of soy sauce, sesame oil, and brown sugar before smoking, then serve with kimchi and rice.

What to Serve With It:

  1. Coleslaw
  2. Baked beans
  3. Potato salad
  4. Cornbread
  5. Macaroni and cheese
  6. Grilled vegetables
  7. Pickles
  8. Corn on the cob
  9. Green salad
  10. Sweet potato fries

Storage Tips:

  • Store leftover smoked pork butt in an airtight container in the refrigerator for up to 3-4 days.
  • Alternatively, freeze the pulled pork in freezer-safe bags or containers for up to 2-3 months.

Freezing Smoked Pork Butt:

  1. Allow the smoked pork butt to cool completely to room temperature.
  2. Transfer the pulled pork to freezer-safe bags or airtight containers, removing as much air as possible to prevent freezer burn.
  3. Label the bags or containers with the date and contents for easy identification.
  4. Place the sealed bags or containers in the freezer, ensuring they are lying flat to maximize space and prevent crushing.

Reheating Smoked Pork Butt:

  1. Thaw the frozen smoked pork butt overnight in the refrigerator, or defrost it gently in the microwave if needed.
  2. Once thawed, transfer the pulled pork to a microwave-safe dish if reheating in the microwave, or to an oven-safe dish if reheating in the oven.
  3. To reheat in the microwave, cover the dish with a damp paper towel to prevent drying out, and heat on medium power in 1-minute intervals until warmed through, stirring occasionally.
  4. To reheat in the oven, preheat the oven to 325°F (160°C). Place the pulled pork in an oven-safe dish, cover with foil to retain moisture, and bake for 20-30 minutes, or until heated through.
  5. Stir the pulled pork occasionally during reheating to ensure even warming.
  6. Once heated to your desired temperature, serve the smoked pork butt immediately with your favorite sides and enjoy!

The Ultimate Guide to Perfectly Smoked Pork Butt

Difficulty:IntermediatePrep time: 10 minutesCook time:2 hours Rest time: 40 minutesTotal time:1 hour 50 minutesServings:6 servingsCalories:300 kcal Best Season:Summer

Ingredients

Instructions

  1. Preheat your smoker or grill to 250°F. Trim any excess fat from the pork butt and score the fat cap with shallow cuts.
  2. Rub yellow mustard all over the pork butt as a binder. Apply AB’s B Rub generously, followed by a layer of AB’s BBQ Rub for maximum flavor.
  3. Place the seasoned pork butt on the smoker with the fat cap facing up. Smoke at 250°F for 8-10 hours until the internal temperature reaches 203°F.
  4. Remove the pork butt from the smoker and tightly wrap it in aluminum foil.
    Allow it to rest for 1-1.5 hours to let the juices redistribute.
  5. Unwrap the rested pork butt and pull it apart using forks or meat claws.
    Serve the pulled pork on slider buns, topped with coleslaw if desired.
Keywords:AB’s B Rub, AB’s BBQ Rub, Baked Beans, barbecue, barbecue rub, barbecue sauce, coleslaw, Comfort Food, Cornbread, Crowd-Pleaser, family gatherings, Flavorful, Freezer-friendly, grilling, Juicy, leftovers, Make-Ahead, Meal Prep, pork butt, pork shoulder, potato salad, pulled pork, reheating, Slow-Cooked, smoked pork butt, smoking, tender

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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