How to Smoke A Pork Butt
Are you ready for a mouth-watering adventure? Look no further than this easy and delicious recipe for a smoked pork butt that will make your taste buds dance with joy. With its rich and smoky flavors, perfect for pulled pork sandwiches, or served alongside some good ole picnic foods. Don't be intimidated by the process - follow these simple steps and get ready to enjoy the ultimate barbecue experience. Your loved ones will thank you for this tasty treat.
Ingredients
- 6-8 pound pork butt
- 1/4 cup brown sugar
- 1/2 cup smoked paprika
- 4 tsp salt
- 2 tsp dry mustard
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 3 Tbsp yellow mustard
Instructions
- Preheat your smoker to 225°F.
- Combine all of the dry ingredients in a bowl to make the rub.
- Trim any excess fat from the pork butt, leaving a thin layer.
- Rub the mustard all over the pork butt.
- Rub the pork butt all over with the pork rub, making sure to get into all the nooks and crannies.
- When the temperature of your smoker is 225 f, place the pork butt directly on the smoker, with the thick fat cap up. Insert the thermometer from your grill or use an instant-read thermometer
- Smoke the pork butt until it reaches 140 - 160 degrees Fahrenheit, remove from smoker and wrap in butcher paper. This is usually the stall period about 5 hours in. Return to the smoker and continue smoking until the internal temperature of the pork butt reaches 195-205°F.
- Once the pork butt is done, remove it from the smoker and and place in a cooler with the lid closed for up to 2 hours. Or let the meat rest at room temperature.
- Shred your pork butt with meat claws or 2 forks.
Nutrition
Serving: 1servingCalories: 270kcalCarbohydrates: 7gProtein: 35gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 109mgSodium: 775mgPotassium: 722mgFiber: 2gSugar: 4gVitamin A: 1832IUVitamin C: 0.2mgCalcium: 42mgIron: 3mg
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