Smoked Pork Butt
Smoking a pork butt, or Boston Butt as it's also called takes time and some attention. Here you can read my step-by-step way of smoking the perfect Boston butt
Equipment
- 1 Smoker
- 1 bag charcoal briquettes Charcoal starter
- 1 Thermometer 2 probes and wireless
Ingredients
- 1 whole Pork Butt
- 2 Cups Seasoning
- 1 Cup Apple Juice
- 1/2 Cup Olive oil
Instructions
Preparation
- Rinse pork butt.
- Pat dry.
- Cut off some fat if it is too thick. But leave at least 1/2 inch.
- Rub with some olive oil.
- Add seasoning.
- Inject pork butt. (optional)
- Wrap in cling wrap.
- Let sit for at least 6 hours but the best is overnight.
Smoking Process
- Heat up the smoker to 235 Fahrenheit. (112 degrees Celsius)
- Place the pork butt on the smoker. Fat side up.
- Insert thermometer probes on the grill grate and inside the butt
- Regulate temperature in smoker to 225 Fahrenheit. (107degrees Celsius)
- Smoke till internal temp is 165 Fahrenheit. (73 degrees Celsius)
- Form a boat shape of aluminum foil.
- Wrap the meat in the aluminum foil and add 1 cup of apple juice.
- Place the wrapped pork but on the smoker.
- Wait till the internal temperature is 203 - 205 degrees (95 degrees Celsius)
- Remove meat from the smoker and pour juices in a bowl.
- Shred the meat with forks or a pair of bear claws.
- Add the juices back into the meat.
Notes
Smoking a pork butt is not hard to do as long as you are following the steps here.
I have been smoking Boston butts for many years and have updated my recipe slowly to come to what I believe is the smoke a pork butt and also answers the question of how long to smoke a pork but in a simple way.Nutrition
Calories: 156kcalCarbohydrates: 27gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 882mgPotassium: 957mgFiber: 17gSugar: 6gVitamin A: 14057IUVitamin C: 3mgCalcium: 163mgIron: 8mg
Tried this recipe?Let us know how it was!