This Smoked Pork Butt was rated unanimously – amazing! This is by far THE best pork butt we have ever made in the smoker. 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 but the end result is SO worth the wait.
- 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).
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
- Category: Main
- Method: BBQ, Grill, Smoker
- Cuisine: barbecue & grilling
Keywords: bbq, smoker, pork butt