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
- 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).
Keywords: bbq, smoker, pork butt