Smoked Pork Butt

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 10 minutes
  • Cook Time: 16 hours
  • Total Time: 16 hours 10 minutes
  • Yield: 5 lbs
  • Category: Main
  • Method: BBQ, Grill, Smoker
  • Cuisine: barbecue & grilling


This Smoked Pork Butt was rated unanimously – amazing! This is by far THE best pork butt we have ever made in the smoker.


  • 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


  1. Pre-heat smoker to 210°F to 220°F.
  2. Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness.
  3. Season the pork butt heavily with the dry rub (optional) and place inside the smoker.
  4. Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals.
  5. 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.
  6. After the first 4 hours, begin spritzing down the meat with Carolina Moping Sauce or Apple juice every two hours.
  7. Cook until the pork reaches an internal temperature of 190 °F – 195 °F.
  8. Remove from the slow cooker (affiliate link) and allow the meat to rest for 15 to 30 minutes.
  9. Pull pork apart using two forks or otherwise chop as desired.
  10. Serve plain or with your favorite sauce(s).

Keywords: bbq, smoker, pork butt