Smoked Pork Butt

Pretty much every person has their way and technique on how they smoke their pork butt. It is almost a religious affair in the BBQ world with varying techniques, rubs, and grills. In this post, I am going to share my technique on how I smoke my pork butt aka pulled pork.

First, you will have to wash and prep your pork butt. Most pork butts come sealed in a plastic liner, and it is a good rule of thumb to wash them over running water. The reason for this is that the pork butt has been sitting in a warehouse or store for a few weeks, and there is a slimy layer that forms on the meat. I know–you will probably say “get it at a local fresh meat market”. Not everyone has access to such a place. Therefore, wash the meat.

Second, you will need to trim all the excess fat off of the pork butt. Keep in mind to leave a thin layer of the fat so it can keep your meat moist but also have enough meat showing for the dry rub to adhere to for flavor.

Next, you will have to add the dry rub. I use a dry rub from Cowboy Kent Rollins Mesquite. You can purchase it from here. Also, do not be stingy with the rub. You need to add a generous amount to the meat. Then you will set it aside, and let it marinate for at least an hour.

After an hour, it is time to start the grill. I use a Weber Kettle grill called the Performer. I have been using this grill for about four years now. It is been a great joy grilling on this grill. Okay, now the important part is the charcoal. The best charcoal I have found to work best is hardwood lump charcoal. My experience with this charcoal is burn consistency. I work low and slow and you need charcoal that burns evenly, and this charcoal does that well. You will have to keep in mind the smoke taste you want. I use applewood as my main smoke profile in pork. Now that the grill is going well, it is time to smoke that butt.

Once the applewood is on the coals, I smoke my pork butt uncovered (means no aluminum foil) for four hours at 250 degrees Fahrenheit with indirect heat. Indirect heat is having the coals on one side and the meat on the opposite side. It will usually cook evenly with this method, and it will absorb more of the smoke flavor in the meat.

Now 4 hours has gone by, I will place the pork butt in an aluminum pan and cover it with aluminum foil. Then I will continue to cook it at 300 degrees Fahrenheit for 4-5 more hours or until then internal temp is at 145 degrees Fahrenheit.

After the pork butt has hit the internal temp, I will bring it off the grill, and let it rest at room temperature for about an hour. All that is left is to pull the meat apart and enjoy.

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