Smoked Pork Butt (Smoked Pork Shoulder)

1. Smoked Pork Butt (Smoked Pork Shoulder) Smoking a pork butt, also known as a pork shoulder, is one of the most rewarding and delicious methods of cooking this flavorful cut of meat. Whether you're preparing a meal for a special occasion or just for a weekend barbecue, smoked pork butt can o?er tender, juicy, and flavorful results that will leave everyone at the table coming back for more. In this guide, we'll walk you through everything you need to know to prepare the perfect smoked pork butt, from selecting the right cut to seasoning, smoking, and serving. What is a Pork Butt (Pork Shoulder)? Despite the name, "pork butt" is not actually from the rear end of the pig. It comes from the upper part of the shoulder, specifically from the Boston butt, which is the top half of the pork shoulder, and the picnic shoulder, which is the lower portion. The Boston butt is the more commonly used cut for smoking due to its higher fat content and tenderness when cooked slowly. It typically weighs between 6 to 10 pounds and has a good mix of muscle and fat, which is essential for achieving that melt-in-your-mouth texture when smoked. Why Smoke Pork Butt?

2. Smoking pork butt transforms the meat into a deliciously tender and flavorful dish through a slow, low-temperature cooking process. The slow smoking allows the fat and collagen in the meat to break down, creating a juicy and tender result. This method also allows the flavors from wood chips and rubs to penetrate deep into the meat. Additionally, the smoky flavor adds a layer of complexity to the already rich pork taste. Choosing the Right Pork Butt When selecting a pork butt for smoking, you'll want to look for a cut that has a good amount of marbling (fat) throughout the meat. This fat will melt during the smoking process and keep the meat moist. The ideal size for smoking is typically between 6 to 10 pounds, though you can go larger if you're preparing for a crowd. A bone-in cut is often preferred, as the bone can help keep the meat moist and provide extra flavor, though boneless pork butts are available as well. Preparing the Pork Butt Trim the Pork Butt (Optional) While some prefer to leave the fat cap (the thick layer of fat on one side of the roast) on the pork butt, others prefer to trim it down to about 1/4 inch thick. Trimming helps the rub penetrate the meat more e?ectively and can prevent excess grease buildup. However, a fat cap can add flavor and moisture, so it’s up to you whether you want to trim it or leave it on. Apply a Rub To enhance the flavor of the pork butt, you'll want to use a seasoning rub. The rub is typically made up of a combination of salt, pepper, sugar, garlic powder, onion powder, paprika, cayenne, and other spices. The sugar helps to create a beautiful crust or "bark" on the exterior of the meat, while the salt and spices penetrate and flavor the meat. Here’s a simple rub recipe to get you started: 1/4 cup brown sugar 1/4 cup paprika 1/4 cup salt 1/4 cup black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tsp cayenne pepper (optional for heat) Generously rub the seasoning mix all over the pork butt, massaging it into the meat. Let the seasoned pork sit for at least 30 minutes (or up to overnight in the refrigerator) to allow the flavors to develop.

3. Smoking the Pork Butt Prepare Your Smoker When smoking a pork butt, consistency is key. Whether you're using an o?set smoker, a vertical smoker, or a pellet grill, you'll need to maintain a steady temperature of around 225°F to 250°F for the duration of the cooking process. If you’re using wood chips or chunks, select a wood that complements pork, such as apple, cherry, hickory, or oak. Fruitwoods like apple and cherry will impart a sweet, mild flavor, while hickory o?ers a stronger, smokier taste. Smoking Process Place the pork butt on the smoker with the fat side up (if you left the fat cap on). This allows the fat to render and baste the meat as it cooks. Close the smoker and let the meat cook low and slow, monitoring the temperature throughout the process. The smoking time will vary depending on the size of the pork butt, but it generally takes about 1.5 to 2 hours per pound of meat. As the pork butt cooks, you’ll notice the internal temperature slowly rising. After 4 to 6 hours, the meat will likely hit a "stall" at around 150°F to 160°F. This is when the internal moisture of the meat evaporates, slowing the temperature rise. Don’t worry—this is perfectly normal! Many pitmasters recommend wrapping the pork butt in foil or butcher paper once it reaches the stall to help push through this phase. Wrapping helps retain moisture and speeds up the cooking process, but some prefer to leave the meat unwrapped to develop a firmer bark. Internal Temperature and Resting The pork butt is done when the internal temperature reaches around 195°F to 205°F. At this point, the connective tissue and fat will have broken down, making the meat tender and pull- apart easily. Once the pork butt reaches the desired temperature, remove it from the smoker and let it rest, covered with foil, for at least 30 minutes to allow the juices to redistribute. Pulling the Pork After resting, it's time to pull the pork apart. Use two forks (or your hands if the meat is cool enough) to shred the pork into bite-sized pieces. The meat should pull apart e?ortlessly. Discard any excess fat or bone, and toss the shredded pork with any juices that have accumulated in the foil for added flavor and moisture. Serving Smoked Pork Butt Smoked pork butt is incredibly versatile and can be served in a variety of ways: Pulled Pork Sandwiches: Pile the shredded pork on a soft bun and top with your favorite barbecue sauce and coleslaw.

4. Tacos or Burritos: Use the pulled pork as a filling for tacos or burritos with fresh toppings like avocado, cilantro, and salsa. Straight from the Plate: Serve the pork alongside traditional barbecue sides like baked beans, cornbread, and mac and cheese. Conclusion Smoking a pork butt is a fantastic way to enjoy one of the most flavorful and tender cuts of pork. While it requires patience and attention to detail, the results are well worth the e?ort. Whether you’re smoking for a party or just craving some slow-cooked comfort food, a perfectly smoked pork butt will be the star of the show. With the right preparation, seasoning, and smoking technique, you'll be able to serve up a dish that’s sure to impress friends and family alike. Be the first to get notified of the newest recipes & tips at Fatty Butts BBQ.