Smoked Pulled Pork Butt (Smoked Pork Shoulder) - Fatty Butts BBQ

Close modal

Win grills & more

Join our email list to be automatically entered into our monthly giveaways!Free. No Spam.Sign Me Up!

Our recipes, your inbox. Sign Up

Smoked Pork Butt (Smoked Pork Shoulder)PrintPrep: 20 minutesCook: 10 hoursYield: 16Skill Level: Easy

Ingredients

Main

• 8 pounds Bone-In Pork Butt (also called Pork Shoulder)
• 1 tablespoon Yellow mustard
• 1/4 cup Rump Shaker All-Purpose BBQ Rub, optional recipe in notes above

Spritz

• 3/4 cups Apple juice
• 1/4 cup Apple cider vinegar

Instructions

1. Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

2. Trim any excess fat or loose ends of pork. You can remove the fat cap completely or trim it down to a thin 1/4” layer.

3. Rub a thin, even coating of yellow mustard on all sides of the pork.

4. Combine dry rub ingredients and sprinkle a thick, even coating on pork butt on all sides. This can be done the night before by wrapping in plastic wrap and storing in the fridge until ready to smoke.

5. Let the pork shoulder sit out on the counter for 1 hour to let the meat come to room temperature and the rub to adhere well. This will ensure a more even cook.

6. Add pork butt to smoker grate and smoke at 250°F until it hits an internal temperature of 165°F in the thickest part of the shoulder, approximately 4-6 hours.

7. Each hour after the first 3 hours, open up the smoker and spritz pork butt. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the pork, not soak it.

8. When the pork reaches 165°F degrees in the thickest part, remove it from the smoker, lay it in the center of 2 pieces of heavy duty aluminum foil, spritz heavily one more time with the spray bottle, and then wrap the foil tightly around the pork. You could also put the pork butt in an aluminum pan and cover with aluminum foil.

9. Return the wrapped pork butt to the smoker and smoke at 250°F for approximately 4 more hours. The smoked pork butt is done when the internal temperature is between 200°F-205°F and the meat thermometer slides in & out like a knife slicing through room temperature butter - barely any resistance. I find that this usually occurs around 203°F, but all meat is different.

10. Remove pork from smoker and keep pork wrapped while it rests for a minimum of 30 minutes and up to 2 hours. You can keep in warmer long bu placing it in an insulated cooler.

11. Unwrap the foil and pour the juices into a gravy separator or bowl until you can see the fat separated from the jus. If you're not using a fat separator, carefully spoon off the fat from the top of the jus.

12. Place the pork butt into a pan and shred into thin strands with your fingers, a pair of forks, tongs, or any other shredding utensil you prefer.

13. Pork the reserved jus into the pan and toss with the shredded pork.

Frequently Asked Questions:

• How do I store leftover pork butt?

  Store leftover pulled pork for 3 or 4 days after cooking for maximum freshness. Use zip-top bags to store it, squeezing out as much air as possible, or use tin foil to wrap the cooked pork butt before shredding. Air-tight plastic or glass containers work for storage as well. If you won't be using the rest of the pork butt within 4 days, freeze the shredded pork in freezer bags with as much air squeezed out as possible, for up to 3 months.

• How do I reheat leftover smoked pork butt?

  There are several ways to reheat pork butt, so feel free to choose the method that is best or easiest for you. For best results, make sure you have saved the juices from the finished smoked pulled pork, as it will help keep it nice and moist during reheating. No matter the method, make sure you bring the temperature of the meat up to 165 F before eating. (You can use an instant-read meat thermometer to check this.)

  Use a slow cooker or Instant Pot for hands-off reheating. Add the juices and the leftover pulled pork to the crockpot or Instant Pot, and use the lowest setting or the "keep warm" function to bring the meat up to temperature.

  You can also reheat the pulled pork in the microwave. Add the juices and pulled pork to a microwave-safe bowl. Cover the bowl with either a lid or with plastic wrap to retain the moisture in the meat. Reheat on high for 1 to 2 minutes at a time, tossing the meat and checking the temperature in between to bring it to 165 F.

  If you aren’t left with much juice but want to reheat the pork butt, use the spritz bottle to spray down the meat before reheating. The apple juice and vinegar mixture will help add some moisture back to the meat when reheating.

• Can I Use Boneless Pork Butt?

  Pork butt, which actually comes from the shoulder of the pig, is a cut of meat that does really well with long, slow, cooking processes. It does differ from cuts labeled “pork shoulder” because the butt is the thickest part of the shoulder with rich marbling throughout. The intense marbling of pork butt is ideal when you want the meat to fall apart easily. Boneless pork butt can be substituted for bone-in pork butt and is often easier to find in grocery stores and butcher shops, but keep in mind the cooking times can vary when using a cut of meat with no bone. The bone adds flavor and slows down the cooking process, while a boneless cut will cook slightly faster. This might end up making the pulled pork a bit tougher, so try experimenting with dropping the cooking temperature a bit, or adding a pan of water to the smoker to increase the moisture.

• What are some popular recipes or dishes using smoked pork butt?

  Smoked pork butt is a versatile ingredient that can be used in various recipes. Some popular dishes include pulled pork sandwiches, tacos, barbecue pork nachos, pork sliders, and pork chili. You can also use the smoked pork butt as a topping for pizzas or in pasta dishes for added flavor. Let your creativity run wild!

• Ideas for Leftover Smoked Pork Butt

  Pulled pork can be used in a variety of ways. Try adding shredded pork butt to salads with a vinegar-heavy dressing for an easy lunch. Take mac & cheese from a side dish to the main dish by adding pulled pork before baking the pan. Make pulled pork quesadillas with cheese and your favorite BBQ sauce, or even fusion tacos with pulled pork, BBQ sauce, and crunchy lettuce.

• Pork Butt Spice Rub Recipe

  If you don't want to purchase our best-selling BBQ rub, you can use our pork butt rub recipe instead to get amazing results!

• What is smoked pork butt?

  Smoked pork butt, also known as smoked pork shoulder or smoked Boston butt, is a cut of pork that comes from the upper shoulder of a pig. Pork butt has a lot of connective tissue, so it's best smoked low and slow. You'll want to cook it until the internal temperature of the meat is between 195-205°F (91-96°C). This will result in very tender pork that is juicy and pulls apart easily. It's a great cut of meat for beginners and experience pit masters alike.

• How do I smoke a pork butt?

  To smoke a pork butt, start by seasoning it with your preferred dry rub or marinade. Then, set up your smoker or grill for indirect heat and maintain a steady temperature of around 225-250°F (107-121°C). Place the pork butt on the smoker and allow it to smoke for several hours, until the internal temperature reaches around 165°F. Wrap the pork butt in foil and continue smoking until it reaches an internal temperature of 195-205°F (90-96°C). This slow and low cooking method helps render the fat and tenderize the meat.

• How long does it take to smoke a pork butt?

  The smoking time for a pork butt can vary depending on several factors, including the size of the cut and the cooking temperature. Generally, it takes around 1.5 to 2 hours per pound at a temperature of 225-250°F (107-121°C). So, for a 8-pound pork butt, it could take approximately 12 to 16 hours. By using the foil wrapping method in this recipe you'll shorten the total cook time by a few hours.

• Should I wrap my pork butt in foil while smoking?

  Wrapping the pork butt in foil, also known as the "Texas crutch," is a technique used to speed up the cooking process and retain moisture. After a few hours of smoking, you can wrap the pork butt tightly in foil, or place it in an aluminum pan and cover it with foil. This helps to tenderize the meat and reduce the cooking time.

• How do I know when smoked pork butt is done?

  The best way to determine if the smoked pork butt is done is by measuring its internal temperature using a meat thermometer. The ideal temperature range for pulled pork is 195-205°F (90-96°C). Insert the thermometer probe into the thickest part of the meat without touching the bone. When the meat reaches the desired temperature and is tender enough to be easily shredded, it is ready to be removed from the smoker. You can also test for tenderness by inserting a probe or toothpick into the meat. If it goes in and comes out easily, the pork butt is done.

Nutrition: 392 kcal, Protein: 36 g, Carbs: 2 g, Fat: 26 gSmoked Pork Butt (Smoked Pork Shoulder)Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledJump to Recipe

Pork butt is probably one of the most rewarding meats to smoke. The smoke flavor combined with a well balanced pork rub provides a lot of of delicious meat that can be used to make the best pulled pork sandwiches. This pork recipe works great when made on either a pellet grill, offset smoker, or just about any other grill. Add this pork butt recipe to your bookmarks as it’s sure to be one you’ll make time and time again.

Table of Contents

In this recipe, we're going to discuss:

• Frequently Asked Questions
  • How do I store leftover pork butt?
  • How do I reheat leftover smoked pork butt?
  • Can I Use Boneless Pork Butt?
  • What are some popular recipes or dishes using smoked pork butt?
  • Ideas for Leftover Smoked Pork Butt
  • Pork Butt Spice Rub Recipe
  • What is smoked pork butt?
  • How do I smoke a pork butt?
  • How long does it take to smoke a pork butt?
  • Should I wrap my pork butt in foil while smoking?
  • How do I know when smoked pork butt is done?
• Ingredients
• How to make Smoked Pork Butt (Smoked Pork Shoulder)
  • Prep the smoker
  • Trim the pork butt
  • Slather with mustard
  • Rub your butt
  • Let rub adhere to pork butt
  • Let's get smoking
  • Spritz the pork butt
  • Wrap the pork butt
  • Return the pork butt to the smoker
  • Remove pork butt and rest
  • Separate the juices
  • Pull the pork butt
  • Pour the juices over the pulled pork butt
• Comments

Trending Video

Frequently Asked Questions

How do I store leftover pork butt?

Store leftover pulled pork for 3 or 4 days after cooking for maximum freshness. Use zip-top bags to store it, squeezing out as much air as possible, or use tin foil to wrap the cooked pork butt before shredding. Air-tight plastic or glass containers work for storage as well. If you won't be using the rest of the pork butt within 4 days, freeze the shredded pork in freezer bags with as much air squeezed out as possible, for up to 3 months.

How do I reheat leftover smoked pork butt?

There are several ways to reheat pork butt, so feel free to choose the method that is best or easiest for you. For best results, make sure you have saved the juices from the finished smoked pulled pork, as it will help keep it nice and moist during reheating. No matter the method, make sure you bring the temperature of the meat up to 165 F before eating. (You can use an instant-read meat thermometer to check this.)

Use a slow cooker or Instant Pot for hands-off reheating. Add the juices and the leftover pulled pork to the crockpot or Instant Pot, and use the lowest setting or the "keep warm" function to bring the meat up to temperature.

You can also reheat the pulled pork in the microwave. Add the juices and pulled pork to a microwave-safe bowl. Cover the bowl with either a lid or with plastic wrap to retain the moisture in the meat. Reheat on high for 1 to 2 minutes at a time, tossing the meat and checking the temperature in between to bring it to 165 F.

If you aren’t left with much juice but want to reheat the pork butt, use the spritz bottle to spray down the meat before reheating. The apple juice and vinegar mixture will help add some moisture back to the meat when reheating.

Can I Use Boneless Pork Butt?

Pork butt, which actually comes from the shoulder of the pig, is a cut of meat that does really well with long, slow, cooking processes. It does differ from cuts labeled “pork shoulder” because the butt is the thickest part of the shoulder with rich marbling throughout. The intense marbling of pork butt is ideal when you want the meat to fall apart easily. Boneless pork butt can be substituted for bone-in pork butt and is often easier to find in grocery stores and butcher shops, but keep in mind the cooking times can vary when using a cut of meat with no bone. The bone adds flavor and slows down the cooking process, while a boneless cut will cook slightly faster. This might end up making the pulled pork a bit tougher, so try experimenting with dropping the cooking temperature a bit, or adding a pan of water to the smoker to increase the moisture.

What are some popular recipes or dishes using smoked pork butt?

Smoked pork butt is a versatile ingredient that can be used in various recipes. Some popular dishes include pulled pork sandwiches, tacos, barbecue pork nachos, pork sliders, and pork chili. You can also use the smoked pork butt as a topping for pizzas or in pasta dishes for added flavor. Let your creativity run wild!

Ideas for Leftover Smoked Pork Butt

Pulled pork can be used in a variety of ways. Try adding shredded pork butt to salads with a vinegar-heavy dressing for an easy lunch. Take mac & cheese from a side dish to the main dish by adding pulled pork before baking the pan. Make pulled pork quesadillas with cheese and your favorite BBQ sauce, or even fusion tacos with pulled pork, BBQ sauce, and crunchy lettuce.

Pork Butt Spice Rub Recipe

If you don't want to purchase our best-selling BBQ rub, you can use our pork butt rub recipe instead to get amazing results!

What is smoked pork butt?

Smoked pork butt, also known as smoked pork shoulder or smoked Boston butt, is a cut of pork that comes from the upper shoulder of a pig. Pork butt has a lot of connective tissue, so it's best smoked low and slow. You'll want to cook it until the internal temperature of the meat is between 195-205°F (91-96°C). This will result in very tender pork that is juicy and pulls apart easily. It's a great cut of meat for beginners and experience pit masters alike.

How do I smoke a pork butt?

To smoke a pork butt, start by seasoning it with your preferred dry rub or marinade. Then, set up your smoker or grill for indirect heat and maintain a steady temperature of around 225-250°F (107-121°C). Place the pork butt on the smoker and allow it to smoke for several hours, until the internal temperature reaches around 165°F. Wrap the pork butt in foil and continue smoking until it reaches an internal temperature of 195-205°F (90-96°C). This slow and low cooking method helps render the fat and tenderize the meat.

How long does it take to smoke a pork butt?

The smoking time for a pork butt can vary depending on several factors, including the size of the cut and the cooking temperature. Generally, it takes around 1.5 to 2 hours per pound at a temperature of 225-250°F (107-121°C). So, for a 8-pound pork butt, it could take approximately 12 to 16 hours. By using the foil wrapping method in this recipe you'll shorten the total cook time by a few hours.

Should I wrap my pork butt in foil while smoking?

Wrapping the pork butt in foil, also known as the "Texas crutch," is a technique used to speed up the cooking process and retain moisture. After a few hours of smoking, you can wrap the pork butt tightly in foil, or place it in an aluminum pan and cover it with foil. This helps to tenderize the meat and reduce the cooking time.

How do I know when smoked pork butt is done?

The best way to determine if the smoked pork butt is done is by measuring its internal temperature using a meat thermometer. The ideal temperature range for pulled pork is 195-205°F (90-96°C). Insert the thermometer probe into the thickest part of the meat without touching the bone. When the meat reaches the desired temperature and is tender enough to be easily shredded, it is ready to be removed from the smoker. You can also test for tenderness by inserting a probe or toothpick into the meat. If it goes in and comes out easily, the pork butt is done.

Smoked Pork Butt (Smoked Pork Shoulder) Recipe

PrintServings16Prep Time20 minsCook Time10 hoursSkill Leveleasy

Want to save this recipe?

Create a free account to save your favorite recipes and access them anytime!

Sign Up & Start Saving

Ingredients

Main

• 8 pounds Bone-In Pork Butt (also called Pork Shoulder)
• 1 tablespoon Yellow mustard
• 1/4 cup Rump Shaker All-Purpose BBQ Rub, optional recipe in notes above

Spritz

• 3/4 cups Apple juice
• 1/4 cup Apple cider vinegar

BBQ Tools

• MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
• ThermoPro Instant Read Thermometer - a must-have for any BBQer

Steps

1. Prep the smoker

   Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

2. Trim the pork butt

   Trim any excess fat or loose ends of pork. You can remove the fat cap completely or trim it down to a thin 1/4” layer.

3. Slather with mustard

   Rub a thin, even coating of yellow mustard on all sides of the pork.

   

4. Rub your butt

   Combine dry rub ingredients and sprinkle a thick, even coating on pork butt on all sides. This can be done the night before by wrapping in plastic wrap and storing in the fridge until ready to smoke.

   

5. Let rub adhere to pork butt

   Let the pork shoulder sit out on the counter for 1 hour to let the meat come to room temperature and the rub to adhere well. This will ensure a more even cook.

6. Let's get smoking

   Add pork butt to smoker grate and smoke at 250°F until it hits an internal temperature of 165°F in the thickest part of the shoulder, approximately 4-6 hours.

   

7. Spritz the pork butt

   Each hour after the first 3 hours, open up the smoker and spritz pork butt. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the pork, not soak it.

   

8. Wrap the pork butt

   When the pork reaches 165°F degrees in the thickest part, remove it from the smoker, lay it in the center of 2 pieces of heavy duty aluminum foil, spritz heavily one more time with the spray bottle, and then wrap the foil tightly around the pork. You could also put the pork butt in an aluminum pan and cover with aluminum foil.

   

9. Return the pork butt to the smoker

   Return the wrapped pork butt to the smoker and smoke at 250°F for approximately 4 more hours. The smoked pork butt is done when the internal temperature is between 200°F-205°F and the meat thermometer slides in & out like a knife slicing through room temperature butter - barely any resistance. I find that this usually occurs around 203°F, but all meat is different.

   

10. Remove pork butt and rest

    Remove pork from smoker and keep pork wrapped while it rests for a minimum of 30 minutes and up to 2 hours. You can keep in warmer long bu placing it in an insulated cooler.

11. Separate the juices

    Unwrap the foil and pour the juices into a gravy separator or bowl until you can see the fat separated from the jus. If you're not using a fat separator, carefully spoon off the fat from the top of the jus.

12. Pull the pork butt

    Place the pork butt into a pan and shred into thin strands with your fingers, a pair of forks, tongs, or any other shredding utensil you prefer.

13. Pour the juices over the pulled pork butt

    Pork the reserved jus into the pan and toss with the shredded pork.

Comments

Add Comment

1. TimOctober 14, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledBig hit. Didn’t add all the juice back in, otherwise it would get soupy. Awesome recipeReply
2. SherryJuly 19, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledBought a smoker for my husband for Father’s Day this year. Followed your recipe and instructions for a pork butt. It was amazing. Takes a bunch of time and a little effort but SO WORTH IT!Reply
3. NateJune 23, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledHands down best pork butt i've made! Ive tried it so many ways and this feels foolproof. Reply
4. George R BrauchleJune 17, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledUsed this recipe today have a lot of experience with my smoker timing was spot on came out great.great flavor and a nice dark bark.I used apple wood and sprayed with apple cider vinger apple juice mix that was the only difference but it came out great thanks.Reply
   1. Allan KiezelJune 17, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledHey George, glad you liked it! I'm a big fan of apple wood for pork butts as well. Appreciate the comment!Reply
5. Mark SalloumMay 22, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledI’ve tried several recipes in the past, but this one really stood out. My second cook time (after the butt was foiled), was only 3 1/4 hours, but I covered it and put it in a cooler for two hours, and it came out as hot as could be and shredded beautifully.Reply
   1. Allan KiezelMay 22, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledThanks so much for the awesome comment! Glad you enjoyed it!Reply
6. Steve P.May 21, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledThank you! Phenomenal recipe and instruction. First time following it was a hit. Great flavor, perfect bark and juicy. I’m afraid to try it again…😁Reply
   1. Allan KiezelMay 22, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledReally glad you liked it! And don't worry, I've made this more times than I can count and comes out great every time! Appreciate the comment!Reply
7. StuartFebruary 18, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledNice work, this is legit! If I didn’t live in a small, crowded Brooklyn apartment I would buy the Ironwood 885 you keep recommending, I would be THAT guy that always grills.Reply
8. VictorFebruary 17, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filled"Rub your butt" - gotta rub it nice and slow and take your time with it :)) Now but seriously this is super important. I've done this recipe a few times now and whenever I'm taking my time with this it ends up being extra juicy in the end.Reply
9. JoseFebruary 17, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledMy dad loves your recipes! He has a brand new smoker, he brags about that thing nonstop. Thanks for helping him discover a whole new hobby to keep him entertained.Reply
10. WillFebruary 15, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledAaand now I’m hungry. Seriously, I have to remind myself not to browse your site when I’m in bed, it leads to a lot of midnight binging haha.Reply
11. Michael M.February 15, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledI just made this smoked pulled pork butt. It’s great, definitely a project but so worth it. Thanks!Reply
12. EricFebruary 13, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledDear god, you have taken grilling to a whole new level #totalnoobhere I bet this tasted surrealReply
13. DJFebruary 12, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledThe crockpot tip is genius and such a good tip for parties. I’ve had one on my amazon wishlist for ages, buying it asap.Reply
14. JoeFebruary 10, 2023Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledCame here from tiktok, your garlic parmesan wings are to die for! Even the airfryer version tastes amazing!Reply
15. MahmutMarch 28, 2022Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filledİs it possible to use except pig meat cow or sheep meatReply
    1. Allan KiezelMarch 29, 2022Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star FilledHey Mahmut, I would definitely recommend a beef chuck roast. I will be posting my recipe soon! :)Reply

Add Comment

NameEmailCommentAdd Comment

Welcome to Fatty Butts BBQ!

I'm Allan Kiezel and I created this website to provide delicious, easy to follow BBQ recipes for every griller, regardless of skill level.

Be the first to get notified of the newest recipes & tips. FREE! No Spam.

Sign Me Up!

Rump Shaker All-Purpose BBQ Rub

Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filled

Make the best BBQ you ever have with our delicious 5-star rated all-purpose BBQ rub. Tastes great on everything!

Shop Now

Be the first to get notified of the newest recipes & tips. FREE! No Spam.

Sign Me Up!