There’s something undeniably satisfying about the smoky, tender, and incredibly flavorful pork butt. Whether you call it a pork butt or a pork shoulder, this cut of meat is a barbecue classic that’s surprisingly easy to master using an electric smoker. You can either slice and serve this pork butt or shred it and make super juicy pulled pork.
In this guide, we’ll walk you through the process of smoking a pork butt to perfection. We’ve got you covered, from selecting the right cut to slathering the meat with a delicious rub to achieving that ideal balance of smoky flavor and tenderness by cooking slow and low. So, fire up your smoker; soon, you’ll be smoking a pork butt like a true pitmaster.
Jump Straight to My Smoked Butt Recipe
Smoked Pork Butt
Pulled pork is a timeless dish perfect for any gathering, from casual backyard barbecues to festive family reunions. Its tender, smoky flavor and versatility make it a crowd-pleaser that never fails to impress.
While I typically opt for a Boston pork butt, don’t worry if you can’t find one. This recipe works equally well with a pork shoulder or picnic roast, delivering the same delicious results.
Why You’ll Love This Recipe
Crowd-Pleasing: Pulled pork is a crowd-pleaser that everyone will love, regardless of their dietary preferences.
Simple Ingredients: This recipe requires minimal ingredients, making it easy to follow and perfect for beginners.
Versatile: Pulled pork can be used in a variety of dishes, from sandwiches and tacos to salads and soups.
Flavorful: The smoky, savory flavor of pulled pork is irresistible and pairs well with a variety of sides.
What You Need
- Smoker:
- Wood chips
I like using applewood, cherrywood, or pecan for pork. - Pork butt/ pork shoulder
- Digital thermometer:
- Butcher’s paper or foil
- Olive oil or mustard:
- Sea salt, black pepper, brown sugar, onion powder, garlic powder, paprika and chili powder;
These are to make a rub or use a pre-made dry rub. - Apple Juice
How To Smoke A Pork Butt on an Electric Smoker
Step 1: Prepare The Pork
First, trim the pork butt, leave at least 1/4 of an inch of fat. This will protect the meat from drying out while cooking.
After trimming, we will score through the fat cap in a diamond pattern. This can help the fat render during the cooking and allow some more of the rub to penetrate the meat.
Before applying a dry rub to the pork, you need a binder, this will ensure the rub sticks to the meat.
Step 2: Smoking
Set the smoker to 250°F, fill the water pan, and add the wood chips. I recommend using wood chips rather than woodchucks when using an electric smoker. I find they smoke better.
When you see the smoker producing thick white smoke, let it run for about 5 minutes until it becomes a clearer blue.
Place the pork butt fat side down, place the internal thermometer probes in the pork so you monitor the temperature without opening the door.
Every 30 minutes, spritz the exterior of the pork with apple juice.
Step 3: Wrap
When the internal temperature of the pork butt hits about 160°F and the bark has fully formed on the pork, remove it from the smoker and wrap it in aluminum foil with half a cup of apple juice.
Place the pork back in the smoker. If you want to shred the pork like butter for pulled pork, you will need to cook it until the internal temperature is 204°F-206°F. Make sure you probe the meat with a thermometer to check the temperature in a few spots.
Step 4: Rest
You need to let it rest for at least half an hour to get a juicy pork butt. I like to take the foil off and tent it while it’s resting.
Step 5: Shredding (Optional)
If you plan on making pulled pork you will need to shred the meat. You can shred it using two forks, your hands, or bear claws. If you use your hands, wear protective gloves so you don’t burn yourself.
Once you have pulled the meat, taste it and see what seasoning you want to add. You can either add more rub or BBQ sauce.
How Long To Smoke Pork Butt
It takes a pork butt (otherwise known as Boston butt) about 1.5 hours per pound to cook at 225°F, so a 7-pound pork butt will take about 9-10 hours to cook.
During the first three hours of cooking, your pork will absorb most of the smoke. Therefore, you must avoid opening the lid or door during this time..
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How to Smoke Pork Butt in an Electric Smoker
If your looking for an easy recipe for smoked pork butt in electric smoker this is the one, you can make pulled pork that is super juicy and perfect for cookouts, family meals and any occasion.
- 9 lb bone-in pork butt
- 3 tbsp BBQ rub
- 1 cup apple juice half for spritzing
- 1 cup BBQ sauce optional for pulled pork
-
First, trim the pork butt, leave at least 1/4 of an inch of fat. This will protect the meat from drying out while cooking.
-
After trimming, we will score through the fat cap in a diamond pattern. This can help the fat render during the cooking and allow some more of the rub to penetrate the meat.
-
Before applying a dry rub to the pork, you need a binder, this will ensure the rub sticks to the meat.
-
Set the smoker to 250°F, fill the water pan, and add the wood chips. I recommend using wood chips rather than woodchucks when using an electric smoker. I find they smoke better.
-
When you see the smoker producing thick white smoke, let it run for about 5 minutes until it becomes a clearer blue.
-
Place the pork butt fat side down, place the internal thermometer probes in the pork so you monitor the temperature without opening the door.
-
Every 30 minutes, spritz the exterior of the pork with apple juice.
-
When the internal temperature of the pork butt hits about 160°F and the bark has fully formed on the pork, remove it from the smoker and wrap it in aluminum foil with half a cup of apple juice.
-
Place the pork back in the smoker. If you want to shred the pork like butter for pulled pork, you will need to cook it until the internal temperature is 204°F-206°F. Make sure you probe the meat with a thermometer to check the temperature in a few spots.
-
You need to let it rest for at least half an hour to get a juicy pork butt. I like to take the foil off and tent it while it’s resting.
-
If you plan on making pulled pork you will need to shred the meat. You can shred it using two forks, your hands, or bear claws. If you use your hands, wear protective gloves so you don’t burn yourself.
-
Once you have pulled the meat, taste it and see what seasoning you want to add. You can either add more rub or BBQ sauce.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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