This Smoked Pork Butt was rated unanimously – amazing! This is by far THE best pork butt we have ever made in the smoker. Directions for electric smoker included.
A few years ago, my daughter and I bought my husband a digital electric smoker for Father’s Day. We’ve been tinkering around with it here and there working on a few new recipes.
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.
How Long Do I Smoke a Pork Butt?
One thing is for sure: 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. Use a Remote Digital Thermometer which allows you to have the thermometer probe in the meat with a remote box with alarm inside the house. This allows you to easily monitor the smoked pork butt without opening the smoker and releasing the heat and smoke. It’s a must-have for me.
- For pork shoulder or pork butt, the smoking time usually takes about 1 hour per pound of meat. If previously frozen, the pork butt (pork shoulder roast) should be fully thawed before you plan to smoke it.
- For example, a 16-pound pork butt will take approximately 16-hours to cook in the smoker.
- Using a digital cooking thermometer is the best way to monitor the smoking process.
- Trim the excess fat off the meat and season liberally with BBQ dry rub.
- Use the low and slow methodology of cooking and be sure to keep the smoker temperature around 225 – 250 °F.
- Smoke the Pork Butt until the internal temperature of the meat reaches 190 – 195 °F.
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 – these are also called “Burnt Ends” in the pitmaster world of BBQ’ing and smoking meats. Burnt Ends are so tasty – they are their own little BBQ delicacy!
Here my husband is using a set of Bear Paws to pull the meat apart. These handy little tools make quick work lifting the meat from the smoker and then pulling and shredding the meat. We find them super handy for so many preparations. However, if you don’t have a set, you can use the two fork method or simply slice the meat.
Any way you shred it, this Smoked Pork Butt is amazing.
Try one of my other BBQ & Smoker recipes. Check these out!
- Smoked Beef Brisket
- Homemade Linguica Portuguese Sausage
- Sweet BBQ Rub Recipe
- Grilled Sweet and Spicy BBQ Chicken Wings
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Smoked Pork Butt
- 5- pound (or larger) bone-in pork butt or shoulder
- 1/4 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 1/2 hour before use
- Pre-heat smoker to 210°F to 220°F.
- Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness.
- Season the pork butt heavily with the 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 approximately 1 hour per pound adding more wood chips if needed. Remember that smoke only penetrates the meat during the first few hours of cooking.
- 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 190 °F - 195 °F.
- Remove from the slow cooker and allow the meat to rest for 15 to 30 minutes.
- Pull pork apart using two forks or otherwise chop as desired.
- Serve plain or with your favorite sauce(s).
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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