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.
Smoking a pork butt on a pellet grill results in incredibly flavorful and tender pulled pork With the right techniques, you can master making smoky, melt-in-your-mouth pork butt at home. Follow this complete guide for tips on choosing the right cut, proper seasoning and prep, maintaining ideal smoker temperature, and more. We’ll share pro secrets to help you nail perfectly smoked pork butt every time.
Selecting the Right Pork Butt
The first step is choosing the right cut of pork for pulled pork Look for aBoston butt or pork shoulder at your local market These refer to the upper part of the front leg. For the most flavor and moisture, go for a bone-in pork butt around 6 to 9 pounds. The bone adds extra flavor as the meat smokes low and slow. Boneless works too, but may dry out faster.
Examine the marbling when selecting a pork butt. Some intramuscular fat is good, but avoid cuts with large chunks of surface fat which can lead to flare ups in the smoker. Go for a uniform shape so it cooks evenly.
Proper Seasoning and Prep
Prepping the pork butt properly before smoking is key for maximum flavor. First, trim off any excess surface fat and silver skin with a sharp knife. Leave a thin layer of fat to help keep the meat moist.
Next, generously coat all sides with a flavorful dry rub. I like to use Traeger Pork & Poultry Rub. The salt and spices penetrate deeply when given time. Let the rubbed meat rest for at least 30 minutes, or even better – overnight in the fridge.
If you have time, injecting the pork butt with a flavorful marinade adds even more moistness and flavor. Apple juice, broth and cider vinegars all work great. Inject the liquid into several spots, then rub the outside again.
Firing Up Your Pellet Smoker
Now it’s time to start smoking! Preheat your pellet grill or smoker to 225-250°F using your favorite smoking wood pellets like hickory, maple or cherry. Mesquite can easily overpower pork. Add a water pan or spritz bottle if your smoker has this feature.
Give the smoker 20-30 minutes to preheat fully and start producing thin blue smoke. Thick white smoke means incomplete combustion and will make the pork taste bitter. Keep the temp steady at 225-250°F for true low and slow smoking.
Placing the Pork Butt on the Smoker
Once smoking temperature is reached, carefully place the seasoned pork butt on the grill grate fat side up over indirect heat. Insert a probe thermometer into the thickest part of the meat, close the lid, and let that baby smoke!
Maintain your target temp of 225-250°F as closely as possible by adjusting air flow or adding more pellets. For pellet grills, use the PID controller to hold the temperature steady. Opening the lid too often will cause big temp swings.
Smoking Time and Temp Management
When smoking pork butt low and slow, cooking times vary wildly depending on the size of your cut, pellet smoker type, and weather conditions. Plan for 1-1.5 hours per pound as a general rule. A 6 pound butt may take 10+ hours. Patience is required!
The meat temperature will slowly rise to around 150°F internal, then often stall here as moisture evaporates from the surface. This stall can last for hours. Don’t worry, it’s normal. You can wrap the pork at this point in foil if desired to power through the stall faster.
Continue smoking until the internal temp reaches 195-205°F, checking often with your probe thermometer. Also check for doneness by jiggling the bone or poking the meat with a fork. When it probes tender with no resistance, it’s ready.
Resting, Pulling and Serving
Once the smoked pork butt passes the tenderness tests, remove it from the heat. Always let it rest wrapped in foil for at least 30 minutes before pulling. This allows the juices to redistribute evenly.
Next, use bear claws or forks to gently shred and pull the pork into bite-size pieces. Mix in any accumulated meat juices from the foil and season again with your favorite rub or barbecue sauce if desired.
From here you can pile the smoky pulled pork onto buns for incredible sandwiches, stuff it into tacos, serve it over baked beans, or enjoy it straight from a bowl with some tangy coleslaw on the side. However you use it, your pitmaster skills will be the talk of the neighborhood after nailing incredible smoked pork butt.
Handy Pork Butt Smoking Tips
Here are some handy tips and tricks I’ve picked up over the years for smoking perfect pork butt on a pellet grill:
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Choose a bone-in pork butt around 6-9 lbs. for ideal moisture and flavor.
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Apply rub generously and let sit overnight in the fridge for maximum flavor penetration.
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Inject with apple juice or chicken broth for extra moistness.
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Smoke low at 225-250°F once your pellet smoker is producing thin blue smoke.
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Use a wireless probe thermometer to monitor internal temp. Remove at 195-205°F.
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Let the smoked pork rest wrapped in foil for at least 30 minutes before pulling.
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Gently pull pork into bite-size pieces rather than chopping. Mix in accumulated juices.
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Add your favorite barbecue sauce or more rub to taste just before serving.
Final Thoughts
Smoking pork butt low and slow on a pellet grill results in incredibly flavorful pulled pork that melts in your mouth. With the proper prep and temperature control, you can masterfully smoke pork butt at home. Just be sure to give yourself plenty of time, practice patience, and have fun channeling your inner pitmaster!
How to Freeze Smoked Pulled Pork
You might get hungry for pulled pork a lot when you only have to feed a small family, like I do. If you find yourself in this predicament, simply freeze the leftovers!.
- Before putting the pork in the freezer bag, let it cool to room temperature or less. When pulled pork is hot, it will steam and make water crystals in the bag. It also makes the pulled pork mushy when it’s heated up again.
- Shred the pork before freezing. This will let you flatten the bags before putting them in the freezer. This will save space and freeze the pork faster, which means it tastes better when it’s reheated.
- Use freezer-safe bags. Put the pork in either gallon-sized zip-top bags or freezer-safe vacuum-sealed bags and freeze them. This helps preserve freshness and cut down on freezer burn. It is also crucial during the reheating process.
- Remove excess air in the bag. Get rid of as much air as you can in your freezer bag, whether it’s a food saver or a regular zip-top bag. This will help your meat last longer frozen.
- Use it or lose it. If you take out enough air, frozen pulled pork will last up to 6 months in a deep freezer or 6 weeks in a fridge/freezer combo. You can keep track of your freezer bags by writing their names and dates on them.
How to Reheat Smoked Pulled Pork
Ready to thaw the pork you have in the freezer? Here are some tips that will make it taste as good as the day it came off the smoker.
- Defrost first for crispy pork. Put your frozen pork in the fridge for 24 hours to defrost before cooking it. Next, add some cooking fat, like avocado oil, to your cast iron skillet. Then, add the shredded pork. Flip the pulled pork pieces over every two to three minutes until they are fully cooked. This is how I usually make pulled pork tacos or burritos.
- Simmer from frozen for freshest flavor. It’s best to let the pork slowly simmer in water if you want it to taste as good as the day you made it. Make sure the lids on your freezer bags are tight so that water doesn’t get inside. Slowly bring a large pot of water to a boil. Then, add your frozen bag of pulled pork to the pot. The pulled pork bag should be about an inch thick. Let it cook in the water for 25 to 30 minutes.
- Smoke it some more! I’ve also heated up frozen pork in the smoker. Defrost the package enough to remove the meat. Put the pulled pork in a disposable aluminum pan. Add about 1/4 cup of apple juice to the pan. Then, put the pan into a smoker that has been heated to 225 degrees F. Close the lid and smoke the pork for about two hours, stirring and breaking it up every 30 minutes or so until it’s 100% hot again.
Smoked Pork Butt On A Pit Boss | Pulled Pork On A Pellet Grill
FAQ
How long to smoke pork butt at 225?
How to make the best pulled pork in a pellet smoker?
When should I wrap my pork butt?
How do you smoke a pork butt on a pellet grill?
Smoke the pork butt at 275 degrees. Place the pork butt on the lower grate of your pellet grill and add a temperature probe to left or right of the shoulder bone so it sits in the middle of the meat. Let the butt smoke for 3-4 hours or until the temperature is 160 degrees. Do not open the smoker.
How do you smoke pork ribs on a pellet grill?
Smoke the pork butt Place the pork butt on the lower grate of your pellet grill and add a temperature probe to left or right of the shoulder bone so it sits in the middle of the meat. Smoke the pork butt at 275 degrees for 3-4 hours or until the temperature is 160 degrees.
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 cook a pork butt on a grill?
Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt. Remove from the grill. Allow the pork to rest for 45 minutes in the foil packet.