Looking for the juiciest smoked pork butt recipe with spectacular flavor? Look no further than this fantastic recipe. While this meal does require you to set an alarm to smoke meat, the payoff is entirely worth it. I could smell the cooking meal from half a block away. Additionally, my favorite thing I’ve learned has been how much cheaper it is to make amazing food at home. An 8 lb bone-in pork butt can easily yield 20 sandwiches! That is pretty beastly. If you’re looking for a new recipe for the juiciest smoked pork butt, read on!
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Smoking the Juiciest Pork Butt
While this recipe is easy enough for someone with zero experience, the process does require some planning with preparation the night before and an early wake-up on the day of cooking.
The night before:
- Slather the pork butt in Dijon mustard
- Cover the pork butt in a dry rub
- Cover the meat in saran wrap and keep in the refrigerator overnight
The day of smoking:
- Smoke the pork butt at 250 degrees Fahrenheit until the internal temperature reaches around 165 degrees Fahrenheit
- Wrap the pork butt in aluminum foil and return to the smoker at 250 degrees Fahrenheit until the internal temperature reaches 200 degrees Fahrenheit
- Begin monitoring the internal temperature with an instant thermometer every 10 minutes until the thickest part reaches 205 degrees Fahrenheit
- Let the meat sit wrapped in aluminum foil for at least an hour prior to serving (if the meat finishes more than two hours prior to when you plan to serve it, place the wrapped meat in a cooler surrounded by towels)
FAQ for Smoked Pork Butt
I lean towards wrapping. Wrapping locks in so much moisture and speeds up the cook time so much. Especially in pork butt, the bark is mixed in when the pork is pulled, so it doesn’t have as much importance to the meal, in my opinion.
I usually aim to wrap when the pork butt reaches 165 degrees, but I don’t always have the patience to wait that long. Sometimes I wrap at 160 degrees if it’s taking a really long time. This is why it is so important to start so early in the day. It’s much easier to keep it warm in a cooler than to speed up the cooking process.
Nope! The only thing it impacts is the time it takes to cook. The larger it is, the longer it will take to cook. For reference, it usually takes me about 70 minutes per lb of meat.
Tips and Tricks
- Planning: Give yourself plenty of time with this cook! No two pork butts are the same, so ensure you plan for the longer side. As mentioned above, you can always store the wrapped pork butt in a cooler until it’s time to serve.
- Serving: Pull the pork butt as you serve! Do not pull the entire pork butt right away. It will lead to it drying out faster. I even keep the pork together when I put the leftovers in the refrigerator. Just slice it off as you go.
Juiciest Smoked Pork Butt
Equipment
- Electric Smoker
Ingredients
- 1 Bone-in Pork Butt
- 3 tbsp Paprika
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Ground Mustard
- 1 tsp Cayenne Pepper
- 1 tbsp Brown Sugar
- 1 tbsp White Sugar
- 1/2 tbsp Salt
- 1/2 tbsp Pepper
- Dijon Mustard To rub pork
Instructions
Prepping the Pork Butt (the night before)
- Combine all dry ingredients in a bowl and mix
- Rub Dijon mustard to cover the pork butt
- Pat the dry rub on the pork butt to cover
- Place on a plate and cover in saran wrap. Let it sit in the refrigerator overnight
- Soak two handfuls of wood chips (I used apple) in a bowl of water overnight
Prepping the Smoker (morning of cook)
- Preheat smoker to 250 degrees Fahrenheit
Smoking the Pork Butt
Phase 1
- Place the pork butt in the smoker with the fat side on top
- Smoke the pork butt at 250 degrees Fahrenheit until the internal temperature is around 165 degrees Fahrenheit
Phase 2
- Remove the pork butt from the smoker and bring it inside
- Wrap the pork butt in three pieces of aluminum foil
- Place the wrapped pork butt back in the smoker at 250 degrees Fahrenheit until the internal temperature is around 200 degrees Fahrenheit
- Begin to check the internal temperature with an instant thermometer every 10-15 minutes until the thickest part reaches around 205 degrees Fahrenheit
Phase 3
- Let the wrapped pork butt rest for at least an hour prior to serving
- After resting, pull the pork as you serve. Do not pull the entire pork initially as it will begin to dry out faster. Enjoy!
Notes
Did you make this recipe or want to try it out? Let me know in the comments or on Instagram!
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