Smoked Pork Butt

Smoking a big cut of meat can seem a little intimidating at first, I know. That’s why I’ve helped make it easier for you to do at home with this step-by-step recipe and photo tutorial for our first-time pitmasters and seasoned pros alike. 

I’m certain it will be the best smoked pork butt you’ve ever made — at least, that’s what happened to us! My house has become the go-to destination for every barbecue-friendly holiday because of this recipe.

This recipe was created in partnership with our friends and farmers at the MN Pork Board.

Ingredients to Make Smoked Pork Butt

• Bone-in pork butt 
• Smoked paprika
• Garlic powder
• Onion powder
• Chili powder
• Ground cumin
• Cayenne pepper
• Brown sugar (light or dark)
• Fine salt and black pepper
• Apple juice
• Apple cider vinegar

Find the ingredient list with exact measurements in the recipe card below.

Equipment You’ll Need

• Grill or smoker – You can use a wood pellet grill, a gas or charcoal grill with a smoker box, or an electric smoker to make this recipe. I personally use my favorite wood pellet grill because of its ease of use and versatility, but if you’re using an electric smoker or a gas grill with a ‘smoker box,’ just make sure to add your favorite flavor of hardwood chips. I’m always a fan of apple wood, hickory, cherry, or pecan hardwood pellets. 
• Temperature probe with alarm – I have a built-in temperature probe on my smoke, but if you don’t, investing in a good-quality probe with an alarm will make the process of making a smoked pork butt (or anything, really) a lot easier. A temperature probe – also known as a meat thermometer – takes the guesswork out of whether or not your grilled food is done and can help prevent overcooking, too. 
• Spray bottle – Choose a food-safe plastic or glass spray bottle and set it aside to use only for food. Wash the bottle and spray nozzle with hot, soapy water after each use and allow it to air dry. 
• Large cast-iron Dutch oven, roasting pan, or heavy-duty aluminum foil – Traditionally, smoked pork butt recipes call for the meat to be wrapped in several layers of aluminum foil once the meat has reached a certain temperature (160℉, to be exact). This allows it to continue to cook low and slow until it reaches its final cooking temperature. While there is nothing wrong with using foil, putting the meat in a large Dutch oven or roasting pan is a simple, reusable option that also cuts down on single-use waste.

How to Smoke a Pork Butt

Part 1: Get Ready

If using a wood pellet grill or electric smoker, fill the hopper with your pellets of choice. I like to use hickory, pecan, apple, and cherry when making pork. If you’re using a gas grill, plan to soak your woodchips of choice overnight or according to package directions before draining them and adding them to a smoke box set at the back of the grill. This step will help add some depth to the classic smoke flavor that so many enjoy.

Preheat the grill or smoker to 250℉.

Make the Pork Rub

While the grill/smoker preheats, pat the pork butt dry with paper towels and set aside. Ideally, you want to leave the meat at room temperature for 45 minutes before placing it on the grill. You may need to pat it dry again before rubbing it with the spice mixture, and that’s perfectly okay and normal. Starting with a nice dry surface will help the smoke better adhere to and penetrate the surface of the meat giving it that smoky flavor we’re looking for. 

Combine all of the dry rub ingredients in a small bowl. Sprinkle the rub over the dry surface of the pork and use your hands to gently rub it into the meat.

Prepare The Meat

When the grill or smoker reaches 250℉, place the pork butt directly onto the grill grates with the fat cap facing up. Note: This is over indirect heat. It will taste best if you let the meat slowly roast rather than cook directly over a flame.

Insert the temperature probe into the thickest part of the pork butt, being careful not to hit the bone. Close the lid. Then set the probe timer to alarm at 160℉. This should be somewhere in the ballpark of 2 ½ to 3 hours.

Now that the probe alarm is set, set a timer on your watch or phone for 1 hour then go inside and proceed to the next step. 

Get your sprayer ready

Grab that spray bottle and fill it with 2 cups of apple juice. You’ll use this liquid to spray the pork every hour until the internal temperature of the meat reaches 160℉. To spray, just lift the lid and give the pork several spritzes, doing your best to spray the top and sides without burning yourself. 

Now reset your timer, close the lid, and continue cooking until it’s time to spray again or the probe alarm sounds. 

When you see the internal temp nearing 160℉, it’s time to set up for the next step. If you don’t have a Dutch oven or roasting pan that’s large enough for your pork butt to fit into, you can stack 4-5 large sheets of heavy-duty aluminum foil on top of one another.

Wrap The Meat 

Once the pork reaches 160℉, remove it from the grill or smoker either to the Dutch oven or roasting pan or to the foil (set on top of a baking sheet for support). If using foil, gather up the sides of the foil to create walls that will allow you to pour liquid into them. 

Pour the remaining apple juice from the sprayer into the pot or fortress of foil. Place the lid on the pot, cover the roasting pan with foil, or fold the foil sheets over the top of the butt and together to secure them tightly and prevent steam from escaping. Keep in mind that if you removed the temperature probe, you’ll need to reinsert it into your piece of meat. So if you’re using foil, it’s best to wait until you’re back at the grill to seal the foil once the probe is back in. 

This next part of the cooking process is where we introduce moist heat. This helps the proteins and collagen break down and relax, making that juicy, fall-apart tender meat everyone loves.

Let it smoke, let it smoke! 

Return the pork to the grill or smoker (still over indirect heat and still at 250℉). If you haven’t already done so, reinsert the probe into the thickest part of the meat, not touching the bone. Set the probe timer for 205℉ (actually, it’s 204℉ if you want to be exact, but if you’re using a Traeger like I am, the chances are good that your probe alarm can only be set in increments of 5℉). 

Don’t worry, that 1℉ won’t matter. The point is that you get it up over 200℉. Normally, you’d never take whole muscle cuts of pork like chops or tenderloin above 145℉ but smoked pork butt is special (in so many ways – just wait and see!). 

When the probe reaches 204-205℉ (about 3 hours), it’s time for the next step. 

Don’t worry, aside from actually sitting down to a plate of perfectly smoked pork butt, this is the easiest step yet! Just remove the pot/pan/foil bundle from the grill and then allow it to rest at room temperature for 45 minutes. Now is a great time to put together your side dishes!

rest and shred

After 45 minutes of resting time, move the pork to a large bowl, tray, foil pan, or cutting board and allow it to rest for another 10 minutes so that it’s easier to handle.

First, peel away and discard the fat cap. Then use your hands or 2 forks to shred the meat and remove the bone and any large pieces of fat or connective tissue. Sprinkle 2-3 tablespoons of apple cider vinegar over the meat and toss well to coat. Finally, taste and season with salt and pepper. Serve with the barbecue sauce of your choice, if desired.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How To Serve

This is a great entree dish recipe, and my husband and kids have liked just about everything I have ever served it with! Serve it as smoked pulled pork sandwiches on top of the buns of your choice, in tacos or burritos, or even just on its own with a side of barbeque sauce. Some of the repeat asks my party guests and family always ask for with this pork butt are coleslaw, potato salad, and cornbread or biscuits.

How To Store

Store any leftover smoked pork butt in an airtight container in the refrigerator for up to 4 days. Cooked pulled pork can be frozen for up to 2 months and, in my family’s experience, still reheats great through that period of time. 

To reheat, thaw overnight in the refrigerator and reheat in the microwave or in a covered skillet on the stovetop with a little water to keep the meat from drying out.

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This post was made possible by our friends at the Minnesota Pork Board. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

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