I always make my Simple Smoked Pulled Pork Butt (also called Smoked Pork Shoulder) when I need to feed a lot of people quickly. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
This process for smoked pulled pork is a delicious way to cook pork butt. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker.
This post is the perfect guide for your first pulled pork. It has a lot of useful information, so make sure you read it all the way through and then scroll down to the printable recipe card to learn even more about pork. Then you’ll be ready to face this tasty beast.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. For this recipe to always turn out perfectly, you don’t need any fancy injections, tools, spritzing mixtures, or wrapping. single. time. You only need a good pork shoulder, my famous sweet BBQ rub, some smoke, and a lot of time for this recipe to work.
An electric smoker is the best appliance to use for making the best tender, juicy pulled pork. Over many hours, the low, steady heat breaks down the collagen in the pork butt, making the meat juicy and tender. You have to be patient to smoke a pork butt, but the reward is worth the wait.
Follow this guide to learn the essential steps for preparing and cooking a mouthwatering smoked pork butt in an electric smoker We’ll cover choosing the right cut of meat, applying rubs and seasoning, maintaining ideal smoking temperatures, recognizing the stall, and properly resting the meat With these tips and techniques, you’ll gain the skills to smoke pork butt like a true pitmaster.
Selecting the Pork Butt
The first step is choosing the right cut of pork. Opt for a Boston butt or pork shoulder roast between 8 to 10 pounds. Examine the meat carefully in the store and look for deep red color and liberal marbling throughout. Marbling provides flavor and keeps the pork moist during the long smoking time.
Bone-in pork butts are ideal because the bone adds extra flavor. If using boneless, tie the meat to hold its shape. Avoid enhanced or injected pork, as it may already have unnecessary seasonings.
Prepping the Meat
To prepare the pork butt
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Trim off any hard fat caps over 1/4 inch thick. Leave some fat intact.
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Rinse and pat dry thoroughly with paper towels.
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Apply a thin coating of mustard, then generously season all over with a dry rub.
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Refrigerate 1-2 hours to let rub penetrate meat.
CreatingFlavor with Rubs
A flavorful dry rub adds spice and creates that tasty, caramelized bark on the pork butt exterior. Use 1/4 to 1/3 cup per 5 pounds of meat. Homemade rubs are easy: combine brown sugar, salt, chili powder, cumin, garlic and onion powders, pepper, and paprika.
For convenience, try premium store-bought rubs like Killer Hogs BBQ Rub or Meat Church Honey Hog Hot Rub. Rub the seasonings evenly on all surfaces of the pork.
Smoking Steps
Follow these steps for smoking:
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Preheat electric smoker to 225°F.
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Place pork on middle rack above drip pan filled with water, apple juice, or beer.
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Insert probe thermometer into thickest part of meat, avoiding bone.
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Add apple, cherry, or hickory wood chunks to smoker box.
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Smoke 6-8 hours until internal temperature hits 165°F.
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Spritz with apple juice or broth every 45-60 minutes to moisten pork exterior.
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At 165°F, wrap pork tightly in foil and return to smoker.
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Cook until 205°F internal temperature or meat probes tenderly.
Don’t Panic! Understanding the Stall
Around 150-170°F, don’t be alarmed if the internal temperature stalls and barely rises for several hours. This phenomenon happens as the meat sweats out moisture which then evaporates and cools the pork. It’s vital to be patient and let the stall run its course. The temperature will eventually begin rising again until the pork butt is fully cooked.
Resting and Pulling
Once the pork butt reaches 205°F, remove it from the smoker. Wrap in a towel and rest in an empty cooler for 1-2 hours. This allows juices to reabsorb for moist, tender meat.
Finally, use meat claws or forks to shred and pull the pork apart. Discard excess fat, then mix in your favorite barbecue sauce and serve!
With the right preparation and technique, an electric smoker helps create phenomenal smoked pork butt. The long cook time and smoky flavor make it perfect for pulled pork sandwiches as well as flavorful additions to soups and tacos. For your next gathering, wow guests with your own slowed-cooked, smoked masterpiece.
Step-by-Step Instructions
Follow this complete step-by-step guide for smoking a pork butt in an electric smoker:
Ingredients
- 1 (8-10 lb) pork butt or shoulder roast
- Dry barbecue rub
- Yellow mustard
- Apple juice or broth
- Apple, cherry, or hickory wood chunks
Instructions
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Choose a high-quality pork butt and trim excess hard fat. Rinse and pat completely dry.
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Apply a thin layer of yellow mustard followed by a generous coating of dry rub. Refrigerate 1-2 hours.
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Preheat electric smoker to 225°F. Fill water pan with apple juice or broth.
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Place seasoned pork butt on middle rack above water pan. Insert probe thermometer into thickest part, avoiding bone.
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Add wood chunks to smoker box. Close smoker door. Smoke for 6-8 hours.
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At 165°F internal temperature, wrap pork tightly in foil. Return to smoker.
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Cook until 205°F internal temperature or pork is fork tender.
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Remove pork, wrap in towel, and rest in cooler 1-2 hours.
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Pull pork apart using forks or meat claws. Shred and serve!
Pork Butt Smoking Tips
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Choose a pork butt with the bone in for added moisture and flavor.
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Apply rub generously over all surfaces to develop a flavorful, crispy bark.
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Use a water pan and spritz to keep the pork butt moist during smoking.
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Be patient through the stall around 150-170°F. The temperature will eventually begin rising again.
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Resting is crucial! It allows juices to redistribute throughout the pork for tender meat.
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Slice or pull pork only after proper resting time, never immediately after smoking.
With the right skills and these step-by-step instructions, you can masterfully smoke a pork butt in your electric smoker. The finished pulled pork will be irresistibly juicy, smokey, and full of flavor. Your guests will be begging for your recipe!
How Long to Smoke a Pork Butt
Your smoker should stay at 225 degrees F the whole time. Each pound of pork should take about two hours to cook.
For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Note: The cook time will vary depending on the cut of meat you choose. For example, some 8-pound smoked pork butts finish in 12 hours, while others 10 pounds take 20 hours.
I recommend a good instant read probe thermometer to keep track of the internal temperature of the meat, and for this one reason. You’ll notice a pattern emerge as you start to smoke pork butts more frequently. Your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. This phase is called the “Stall” and is completely normal. Don’t panic, just let everything keep cooking and eventually the temperature will start to rise again.
A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to speed up the process and get the meat through this time of waiting (you can see how I do this HERE). For this simple smoked pork butt recipe, I did not wrap at all.
I let the smoke keep working on the pork shoulder instead, and it helped create a great crust on the outside of the meat that is called “bark.” People who aren’t into BBQ might think this top layer looks burned, but people who do know what they’re doing love that dark caramelized bark!
Ingredients for Smoked Pulled Pork
Here’s all you’ll need to grab to make your simple smoked pulled pork butt:
- 8-10 pound bone-in pork shoulder roast (or Boston butt)
- 2-3 Tablespoons yellow mustard
- 1/4 cup and 1 tablespoon of Signature Sweet Rub, split up. You can make this rub using my Best Sweet Rub recipe, or you can buy it already made at Patio Provisions.
Bam. That’s it. Three ingredients are all that stand between you and some sweet, sweet, smoked pulled pork.
Boston Butt In Masterbuilt Electric Smoker
FAQ
Should I wrap my pork butt?
How to get bark on pork shoulder in electric smoker?
How long to smoke a 5 lb pork shoulder at 250 degrees?
How do you smoke pork butt in an electric smoker?
Cover the pan with foil and reheat it slowly at 250 degrees Fahrenheit. Smoke the pork butt fat-side down on your electric smoker’s grates. This will help keep the ambient temperature within your smoker consistent and also keep your dry rub seasoning intact. Delicious pork butt smoked low and slow in your electric smoker.
How do you smoke a Boston butt in an electric smoker?
Place the pork butt in the electric smoker and smoke the meat. When the internal temperature of the meat reaches 165 F, take your Boston butt out of the smoker. This may happen at around the 5 hour mark. Wrap in aluminum foil or butcher paper. Return to the electric smoker and continue cooking until the internal temperature reaches 195 F to 203 F.
How do you smoke a pork butt in a crock pot?
Add your desired wood chips, and allow the smoker to preheat for 15 minutes. Place your pork butt inside, close the lid, and allow it to smoke for several hours until it reaches an internal temperature of 200°F to 205°F. Trim off the excess fat. Brine the pork butt. Apply a dry rub. Let it come to room temperature before smoking.
How do you smoke pork ribs in an electric smoker?
Fire up your electric smoker to 225°F (107°C). Fill the water pan with fresh water and add 1:1 ratio of hickory and applewood to your smoker’s wood tray/box. Combine all dry rub ingredients in a small bowl. Use a fork to remove any lumps that may appear. Coat the pork butt in a thin layer of yellow mustard.