Smoked  Pork Butt Recipe


This smoked pork butt recipe is easy to follow and yields delicious, juicy pork that is perfect for any occasion. A simple rub infuses the pork with flavor. Then, it's slow-smoked until tender and full of flavor. The result is a mouth-watering dish that is sure to please any crowd.

All that is required to make this smoked pork butt is: -pork butt -yelow mustard -dry pork rub

Trim the pork butt with a sharp knife to cut off the excess layer of fat on the roast.

Brush prepared mustard over the entire pork butt.

Cover the entire pork roast with dry rub.

Preheat the smoker to 250 degrees F. Place the pork butt directly on the grill, with the fat side facing up. Close the lid and smoke until the internal temperature reaches 165 degrees F.

Once the pork reaches 165 degrees F, wrap the brisket in aluminum foil or pink or peach butcher paper.

After the pork butt is wrapped, return it to the smoker. Continue to smoke the wrapped pork butt until the internal temperature reaches 198-202°F in the thickest part of the meat.

Next, remove the pork butt from the smoker and place it in a cooler to rest.

Remove the pork butt from the cooler. Place the pork on a large baking sheet or aluminum pan. Using meat shredders or forks, shred the pork butt.

That's all there is to it! Serve the pulled pork immediately to your guests with your favorite BBQ sauce and your favorite sides.