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.
RECIPE HERE:
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.
My Sauces, Rubs and Merch:
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LINKS TO STUFF I USE
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Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
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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).
Thanks Susie!
Cut grooves through the fat cap so the smoke and seasoning get to the flesh.
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!)
If it is just too large could I have the butcher cut it in half. Would it still work?
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.
I have a gas grill, how long do you put the butt roasted in 4
The long hair is the "tell" here.
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?
Well for beginners is DEFINITELY right… ReaL EXPERT pit masters don't use pellet ovens, playing adult pretend time
After cooking do you refreeze the meat or refrigerate it ?
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What if I'm using a 15lb boneless–Cook time?
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.
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.
Thanks. Always nice to get ideas/tricks/tips.
I’ve made pulled pork pizza with the extra. Homemade crust with some bbq sauce then the meat. I top with Colby Jack cheese then sliced onions on top of the cheese. Anything goes. However you like pizza.
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I cut the roast into baseball size cubes to reduce cooking time by alot.
Looking awesome. ( am I talking about the pork or the girl…😅 both.
Wow! I Must make this! Thank you! ❤
Girl tie your hair up…. cringing over here. Nothing ruins a perfectly cooked meal, like the one you're demonstrating like a piece of hair…😮😅
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
Is there a reason you do the voice-overs vs live?
I did a 10lb bone-in shoulder at 250F for about 10.5 hours. I even wrapped it once it hit 175F internal. However, I noticed that the piece opposite of the bone-in side was much tougher like it was overcooked. How can I prevent that from happening?
How long does it usually have to cook for ??
Would cutting the meat in half reduce the cook time?
If you have a PBC(pit barrel cooker)your cooking time will be drastically reduced. There will be no sacrifice in tenderness or flavor.
2 more pro tips…
#1 You can put your seasoning in the coffee maker, run apple cider vinegar through the cycle. It cleans the maker, and the brine is easily injectable. Taking out the extra seasoning
#2 Those pieces of fat/gristle are perfect treats for Dogs, cats, even chickens.
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Thanks for these 101 guides.
Yet to start smoking or even barbecuing – got a new Kamado boxed in the garage waiting on a new deck to be built. As a result I've only just found your channel in the past 3 weeks. Great content, brilliant production – I even enjoy the voice overs 😉
Question:
Is there any drippings or even a wet pan which could be placed under (lower) the shoulder to create au jus to toss the shred into? Again, I've 0% exp. with this but thinking that it might be a way to go on something which is actually a very lean meat.
I hope this is the last of the voice overs!
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.
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.
I'm makin mac n cheese and pulled leftover smoked pork butt tonight… That's a meal by itself..
Thanks for making me a better cook. I have been watching for a long time.