Smoked Pork Butt

Smoked Pork Butt

33
Smokin' Ron 5

"We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!"

Ingredients

1 d 12 h 20 m servings 326 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
  2. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
  3. In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
  4. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

33
  1. 43 Ratings

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I have used this recipe 5 or 6 times. I always soak in the brine overnight. Make sure you smoke it long enough. I use about 7-8 lb pork butt and smoke atleast 10 hrs. The first few times th...

I agree with EVERYTHING ALMOST... But instead of 160 degrees I raise temperature to 185 degrees so that the meat releases the bones and fat can be pushed off the meat. I also wrap in a HEAVY D...

Dude!! This is without a doubt the best pulled pork I have ever had and I have had a lot of good pork but nothing like this. Today, 12/18/2005 and 9* outside, I am smokin' my second 8 pound Bost...