Smoking a pork butt, also known as pork shoulder, is an experience that every barbecue enthusiast should embrace. At Fatty Butts BBQ, we’ve spent years perfecting our smoked pork butt recipe, and now, we’re sharing our secrets with you. Smoking a pork butt is a labor of love, and when done right, it results in a tender, flavorful, and smoky masterpiece that your friends and family will rave about. In this comprehensive Smoked Pork Butt, we’ll take you through the step-by-step process to achieve BBQ perfection with our signature smoked pork butt.
- 7-9 pounds pork butt (bone-in or boneless)
- 1/4 cup of your favorite pork rub
- Wood chips or chunks (hickory, apple, or cherry wood work well)
- Charcoal or a reliable smoker
- A water pan
- Aluminum foil
Choosing the Right Pork Butt
Selecting the right pork butt is essential to the success of your smoked dish. Aim for a 7-9 pound pork butt, and you can opt for bone-in or boneless, depending on your preference. Look for meat that has a good amount of marbling, as this will ensure a juicy and flavorful result. When possible, purchase from a trusted local butcher or high-quality meat supplier for the best results.
Preparing the Pork Butt
- Start by removing the pork butt from the packaging and patting it dry with paper towels. This helps the rub adhere better.
- Apply a generous amount of your favorite pork rub to all sides of the meat. Don’t be shy; the rub adds crucial flavor. Let it sit for at least 30 minutes to allow the flavors to penetrate the meat. For even better results, you can apply the rub the night before and let it rest in the refrigerator.
Setting up the Smoker
- Fire up your smoker or charcoal grill. You’ll want to maintain a consistent temperature between 225°F and 250°F (107°C – 121°C).
- Add your preferred wood chips or chunks to the fire. We love hickory for a classic smoky flavor, but apple and cherry wood can add unique character.
- Place a water pan in your smoker to maintain a moist cooking environment. This prevents the meat from drying out during the long cooking process.
Smoking the Pork Butt
- Once your smoker is at the right temperature and you see thin blue smoke, it’s time to introduce the pork butt. If you’re using a smoker, place the pork butt on the grates. If you’re using a charcoal grill, set up the indirect cooking method by pushing the coals to one side and placing the pork on the other side, away from direct heat.
- Close the smoker or grill, and now it’s a waiting game. Smoking a pork butt takes time – typically 1.5 to 2 hours per pound. For a 9-pound pork butt, this could be a 13-18 hour process. Maintain the temperature and add wood chips or chunks as needed to keep the smoke going.
- You’ll want to use a reliable meat thermometer to monitor the internal temperature of the pork. Aim for an internal temperature of 195°F to 205°F (90°C – 96°C). This range ensures that the collagen and connective tissues in the meat have broken down, resulting in that succulent, tender texture.
Be prepared for “the stall.” It’s a phase during cooking where the pork butt’s internal temperature may plateau or even drop slightly. This is normal and can last for several hours. It’s when the magic is happening as tough collagen turns into gelatin. Patience is key during this stage.
Resting and Serving
- Once the pork butt reaches the desired temperature, carefully remove it from the smoker or grill.
- Wrap the meat in aluminum foil and let it rest for at least an hour. This rest allows the juices to redistribute within the meat.
- After resting, use two forks or meat claws to shred the pork. Serve it on sandwiches, with coleslaw, or your favorite barbecue sides. You’ve just created a masterpiece of smoky, tender, and flavorful smoked pork butt – Fatty Butts BBQ style.
Smoking a pork butt is a true labor of love and a culinary art form. With Fatty Butts BBQ’s signature recipe and these detailed instructions, you’ll impress your friends and family with a mouthwatering smoked pork butt that’s tender, smoky, and packed with flavor. Enjoy your barbecue adventure, and may your pork butt be the star of the show!