Picture this: tender, smoky goodness so irresistible it practically melts in your mouth. Now, imagine taking smoked pork butt and transforming it into mouthwatering pulled pork on the Traeger grill. With our help, you’ll learn how to make every batch of food taste just right, with the right amount of smoky flavor and juicy tenderness.
For devoted barbecue fans, smoked pork butt roast, also known as Boston butt or pork shoulder, is a coveted prize. This flavorful, fall-off-the-bone tender cut becomes the star of some of the most craveworthy BBQ dishes. From pulled pork sandwiches piled high to tacos stuffed with juicy carnitas, the possibilities are endless. However, achieving pork butt perfection requires forethought and the right techniques.
In this comprehensive guide, we’ll walk through everything you need to know to smoke a pork butt roast like a true pitmaster. From choosing the right cut and prep to low and slow smoking resting and carving, we’ve got you covered. Follow these tips and tricks for mouthwatering smoked pork butt every time.
Choosing the Right Pork Butt Roast
The first step is selecting a high-quality pork shoulder roast. Here’s what to look for:
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Bone-in – Choose a bone-in pork butt (with shoulder blade bone), The bone adds flavor during smoking
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Well-marbled – Look for ample marbling throughout the meat. The fat bastes the meat while cooking.
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8-10 lbs – Opt for a 8-10 lb roast. Bigger roasts hold moisture better during long smoking times.
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Untrimmed – Pick a roast with the fat cap intact to prevent drying out. Trim after smoking.
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Fresh – Choose the freshest butcher’s cut you can find for best flavor and texture.
With the right cut of pork butt in hand, now let’s get into prep and rubs.
Preparing Pork Butt for Smoking
Proper prep ensures your smoked pork butt cooks evenly and absorbs maximum flavor, Here are the simple steps
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Trim – Trim off any loose pieces or silver skin membrane. Leave the fat cap.
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Pat Dry – Gently pat the roast dry with paper towels. Remove excess surface moisture.
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Apply Rub – Coat all sides in a dry rub. Use 1/4 cup per 5 pounds of meat.
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Refrigerate – Let the rubbed roast rest overnight in the fridge for the seasoning to penetrate.
And that’s it! Resist over-handling the meat so it stays tender. Now we’re ready to smoke.
How to Smoke a Pork Butt Roast
Low and slow smoking is vital for breaking down tough muscles and connective tissue in pork butt. Follow these tips:
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Temp: 225-250°F – Maintain a steady, low temperature on your smoker.
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Wood: Oak or hickory – Use oak or hickory wood chunks for optimal flavor.
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Placement – Place the roast on the grill grate, away from direct heat.
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Smoke 6-12 hours – Smoke time varies. Allow 1-1.5 hours per pound of meat.
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Spritz – Spritz with apple juice/cider vinegar every 1-2 hours for moisture and flavor.
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Wrapping – Wrap in butcher paper at the stall (160°F) to power through.
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Temp: 203°F – Smoke until internal temp reaches 200-203°F for ultra tender meat.
Mastering temperature control is key for pulled pork success. While smoking, monitor temperature closely with a digital meat thermometer. Keeping the pork butt at a steady 225-250°F will reward you with the ideal tender and smoky results.
Letting Pork Butt Roast Rest
Never skip this important step! Resting allows juices to reabsorb back into the meat. Here’s how:
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Wrap in foil – When the pork butt reaches 200-203°F, tightly wrap in foil.
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Rest 1-2 hours – Let the wrapped roast rest for at least 1 hour, up to 2.
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Retain juices – Keep roast in foil to catch any expelled juices.
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Keep warm – You can place wrapped roast in a dry cooler, or oven at 175°F.
The meat will continue to cook a
Test for Doneness — Every Pork Butt Is Different
When is smoked pork butt ready? Depends on the size, your grill, and the weather. What you are looking for is fork-tender meat and an internal temperature between 195°F and 204°F. This can take up to 6-12 hours, so be sure to give yourself plenty of time.
While temperature is a good gauge, it can vary depending on where the thermometer was inserted. Try these tests to check for doneness:
Wear a glove or a paper towel to protect your fingers while cooking a pork butt with the bone still in it. Wiggle the bone around. When the meat is cooked to tender, it should easily turn and come. This means she is done.
If you are smoking a boneless butt, insert a fork in the meat and try to rotate it. If it turns with only a little torque, your meat is done.
The color of your pork butt could be misleading. The exterior should look dark brown in color.
Close the lid and let the pork butt cook for another 30 minutes before checking again. If it isn’t tender or hasn’t reached the right temperature,
If it is still not tender enough, you may have a tough butt. Try wrapping it in aluminum foil and let it go for another hour. However, do not take it above 205°F or the muscle fibers will start giving up moisture and toughen.
Enhance Flavor With Wood Pellets
The wood pellets you use for smoking the pork also enhance the flavor quite a bit. While your favorite is always a good choice, if you’re new to pellet grilling, a Signature Blend and Hickory will give your meat a full flavor. Check out our Wood Pellet Flavor Guide and learn what other flavors pair well with pork.
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
Do you smoke a pork butt fat side up or down?
Should I wrap my pork butt?
What do you spray on pork when smoking?
Is pork shoulder the same as pork butt?
How do you smoke a pork butt?
Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork.
How long do you smoke a rubbed pork butt?
Place the rubbed pork butt on the smoker and cook until you reach an internal temperature of 165 ºF. This will take 5-6 hours. If you’re s moking a on a charcoal grill, rotate your meat and grate after 2 hours and 45 minutes. Smoked pork butt at 165 ºF after 5.5 hours unwrapped
How do you smoke a pork roast in a smoker?
Rotate the pork roast to rub the mixture on all sides. Once the smoker has reached 225°F, place the roast directly on the smoking rack and close the smoker. Smoke for 12-15 hours. Insert a probe thermometer deep into the center of the roast. When the internal temperature of the meat reaches 200°F, it’s ready.
How do you eat a smoked pork butt roast?
Every crunchy bite is a treat and pulling apart the bark of a smoked pork butt roast with your hands to reveal all that gooey, juicy and fatty smoked pulled pork is incredibly satisfying. You can break up the bark and mix it in with all that shredded pork…or just rip off big, salty chunks and chow down with your fingers.