A few years ago, my daughter and I bought my husband an electric smoker for Father’s Day. We’ve been tinkering around with it here and there working on a few new recipes but have never really gotten anything up on the blog yet using it.
We figured it was time we changed all that and worked on this recipe over the 4th of July weekend. With a bunch of our extended family in town to taste test with us, this Smoked Pork Butt was rated unanimously – amazing! This is by far THE best pork butt we have ever made in the smoker. Together with our quartet of homemade sauces (regular, sweet & Tangy, Spicy and Carolina Mopping Sauce), it was truly an affair to remember.
No matter what method you chose to smoke the meat — electric, charcoal or wood — low and slow is the way to go. There is a lot of inactive cooking time with smoking meats but the end result is well worth the wait. Knowing when the meat has reached the ideal temperature is a must for shredding. I use a Digital Remote Thermometer. This allows me to have the thermometor probe in the meat with a remote box with alarm inside the house. I can easily monitor the pork butt without opening the smoker and releasing the heat and smoke. It’s a must have for me.
Those little, delicious, crusty bits up there at the top left of the cutting board….yep, those. We call those “Scooby Snacks,” they’re the bits the chef(s) get to snack on as we’re preparing the meat for dinner. Here my husband is using a set of Bear Paws to pull the meat apart. These handy little tools makes quick work of lifting the meat from the smoker and then pulling and shredding the meat but if you don’t have a set, you can use two forks or simply slice the meat.
- 5-pound (or larger) bone in pork butt or shoulder
- ¼ cup Barbecue Dry Rub, homemade or store bought
- 1 cup Carolina mopping sauce or Apple juice
- wood chips (apple, cherry, Hickory or pecan); pre-soaked for ½ hour before use
- Pre-heat smoker to 210°F to 220°F.
- Trim fat cap on the pork butt/shoulder to ¼ inch thickness.
- Season the pork butt heavily with dry rub (optional) and place inside the smoker.
- Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals.
- Smoke the meat for 14 to 16 hours adding more wood chips every 4 hours, or as needed.
- After the first 4 hours, begin spritzing down the meat with Carolina Moping Sauce or Apple juice every two hours.
- Cook until the pork reaches an internal temperature of 185°F.
- Remove from the slow cooker and allow the meat to rest for 15 minutes.
- Pull pork apart using two forks or otherwise chop as desired.
- Serve plain or with your favorite sauce(s).
This Smoked Pork Butt is perfect because it’s:
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