PORK 101: A Beginner's Step-by-Step Guide to Learn How to Smoke Pork Butt Right in Your Backyard!

My Simple Smoked Pulled Pork Butt (AKA Smoked Pork Shoulder) is a go-to any time I am looking to feed a hungry crowd and don’t want too much fuss. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. This recipe doesn’t require any fancy injections, tools, spritzing concoctions, or wrapping (optional) to have it come out absolutely perfect every. single. time. All you need to make this recipe a success is a good pork shoulder, my famous homemade sweet BBQ rub, good smoke, and plenty of time.
Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork.
None of them actually come from the butt end of the pig (which can definitely be confusing), but from the upper part of the shoulder. The pork butt, or pork shoulder, has many overlapping and hard working muscle groups that are bound together with tight connective tissue.
That tight tissue makes this cut particularly well suited for smoking. It would be very difficult to simply slice and serve a pork shoulder roast that wasn’t cooked low and slow to break down those tight muscles and connective fibers. You’d end up chewing for a long time and not getting anywhere.

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[xmikemurphyx]

If I'm using a pellet grill, like i did this past weekend, i usually put it on at 180⁰F to get more smoke flavor for the first couple hours, then crank it up to 225 until it hits the stall somewhere between 150-170. I like to wrap it at that point and turn it up to 250-275, depending on time, which lets the fats really render and you catch rhe juices. When i take it off the smoker, i like to pour the juices into a fat separator, and when we are done eating, i reintroduce the separate fat juices and vacuum seal the leftovers. Reheat by dropping it into a sous vide or just hot water, and it tastes just like it was fresh.

[jeffandsherriefranzwa]

Your cheerful personality makes your presentations fun to watch.

[Lee-yylr]

I smoke 2 shoulders about every 3 months.
I never wrap mine at anytime like many people do. I have a large offset barrel smoker and only use whole logs instead of chips. Pretty much smoke them just like you do and they are always perfect.

[derfskittlers]

I cut the roast into baseball size cubes to reduce cooking time by alot.

[stevecagle]

I like to vacuum seal and freeze it for later. Great to add to baked beans and plain old pinto or great northerns. When cooking from dry beans, I would season and cook them with ham hocks, then add the pulled pork at the end to keep from ivercooking it.

[josephdone]

HEY! Smoking two of them now for picnic this evening.Usually use your Sweet Rub, but decided to try your Rib Rub.

[pauluk]

I put my first one on at midnight and the family came over at 5pm but i got the dreaded temperature stall so had to take it off at slightly below the ideal internal temperature but it was fine. Never knew about this beforehand.

[bluecollarcook]

Thanks for making me a better cook. I have been watching for a long time.

[AMS__]

I am attempting my first ever smoking of a pork butt. This recipe looks easy enough, but I'm worried about maintaining the temperature in my smoker because I've never used it before. Wish me luck! (Tips and advice for beginners welcome!)

[slideoff]

I'm makin mac n cheese and pulled leftover smoked pork butt tonight... That's a meal by itself..

[dougweaver]

looks delicious. Now you smoked that without wrapping, right? I make a smoked butt for Thanksgiving, and Christmas, for the family gatherings. That was the meat they asked for me to cook. I love it. Happy Thanksgiving to you and your family.

[jrmotorsports]

Thanks. Always nice to get ideas/tricks/tips.

[-.Steven]

Wow! I Must make this! Thank you! ❤

[DaveTheGM]

Mine is usually a 6-8 hour cook at around 275. I'm still working on my fire and temperature control. I usually keep it simple with a 50/50 salt and pepper mixture, so my smoke makes or breaks it.

[russr]

Had to play it back several times to see if I was missing something. At around :38 seconds, it sounds like you said that you need a boneless pork shoulder for this recipe. Did you mean to say bone-in?

[jacobhumbarger]

I have a gas grill, how long do you put the butt roasted in 4

[GregoryKedrovsky]

What are those black and yellow gloves at 1:53? I need gloves to handle hot brisket and such. Those look handy (much more so than layering cotton with nitrile).

[TrueHearted]

You should try mopping with mango habanero juice.
After first 3hrs, start mop every 1hr.. 1pepper to 4cups =32oz mango juice . Bring to low boil 5mins. Let stand 5mins

[MrRockinbob]

I usually wrap but wanted to try this to get the bark.
An 8 pound butt only took 7 hours at 225 degrees.
Wondering what went wrong.. used a pitboss austin xl.

[jimevans]

Only been smoking for a couple years now and have found that when I smoke brined chicken then after resting I put in the fridge the smoke flavor seems to be drawn deeper into the meat. Would pork respond the same or does the bark prevent a deep smoke flavor?