Pork is one of those meats that can be cooked with just about any method and still taste just as delicious. A pork butt, however, is a thick piece of pork that needs some time to cook for best results. It’s often made in the slow cooker, but if you have plenty of time to spare, you can also cook a pork butt in the smoker — a must-try if you’re more of a grilling enthusiast.
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What is Pork Butt?
Although it sounds like the pork butt comes from a pig’s rear end, that’s not the case. The pork butt is actually cut from the shoulder area, but it’s not the same as the pork shoulder. Instead, it comes from part of the pork shoulder — more specifically, the area closer to the neck that also includes the upper leg portion. It’s a cut that needs plenty of slow-cooking time to tenderize, as it’s heavily muscled from being used so much.
However, pork butt also has a decent amount of fat, which is good for smoking. At least some of this fat should be left intact when you smoke pork butt, as fat provides extra flavor and moisture to the meat as it breaks down while cooking.
Picking Out the Pork Butt
When you look for pork butt at the store, you might be tempted to grab the first pork shoulder you see. Pork shoulder is generally more available in supermarkets, but it’s not the same cut as pork butt. If you want true pork butt, make sure it’s labeled as such.
As you look for the perfect one, keep in mind what we said about fat. Although the cut you choose shouldn’t be more fatty than meaty, it’s completely okay to have what’s known as a fat cap, which is a firm piece of fat that covers a portion of the pork butt. Also, a good pork butt will have white lines of fat, known as marbling, running through it.
As for color, look for pork butt that’s reddish-pink. The meat should be somewhat firm and bounce back at you slightly when you gently push it with your fingertips.
Typically, pork butts are between 4-8 pounds, with the average right around 6 pounds. Estimate between ¼ to ½-pound of pork butt per person you need to feed.
Preparing Your Pork Butt for Maximum Flavor
There are a few ways you can prepare pork butt for the smoker to get the best flavor.
First is traditional seasoning using salt, pepper, and maybe a few other favorites of yours, like cayenne pepper or a mesquite barbecue seasoning. If your pork butt has a thick fat cap, you can score it with a knife before seasoning to help your seasonings reach the meat better.
Next is a dry rub, which is one of the most popular ways to season smoked pork butt. Before placing it in the smoker, use your favorite dry rub mixture — we list one in our recipe below if you need some help — to rub into the meat on all sides.
Finally, some people inject their pork butt with marinade before smoking it to enhance flavor and moisture. You’ll need a meat injector and a tasty pork marinade. Be sure to inject the pork in several spots for the best results.
Setting Up Your Smoker
Before you season your pork butt, prepare your smoker so that it’s ready to go when you’re ready to start cooking. First, soak your wood chips for about 30 minutes in water. Then, add them to a pan to place in the smoker or put them directly in a smoker box. Then, if needed, oil the smoker grates to keep your pork from sticking. You can also place the pork in an aluminum foil pan.
Finally, preheat the smoker to 225 to 225 degrees Fahrenheit.
What Kind of Wood is Best?
Pork butt is a more delicate type of meat than beef, so people typically like using gentler, sweeter woods, like those with sweet or citrusy notes. Apple, maple, and orange woods perform this task well, especially when combined with something more savory, like pecan or hickory.
If you want something bolder, feel free to experiment with slow-burning woods with deeper flavors, like hickory, oak, or alder. You can always mix woods to get just the right combination for your flavor preferences.
Note that some woods burn faster than others, so you may need to replace your wood chips during the smoking process. For example, pine and cedar tend to burn relatively quickly, so you may want to avoid using those altogether or be prepared to add a fresh stock of wood chips every couple of hours to keep consistent smoke going.
Tips for Smoking Pork Butt
Not sure where to start on the journey of smoking pork butt? Here are a few pointers:
- The timing rule: Pork butt smoking time can vary quite a bit, depending on the temperature you use, the type of smoker you have, and how big your roast is. A good rule of thumb to follow is that a pork butt needs 1 ½ to 2 hours of smoking time per pound. So, a typical 6-pound roast should take anywhere from 9 to 12 hours to smoke.
- To wrap or not to wrap? Because pork butt can take a while to smoke, it could get dried out over time. Wrapping it in butcher paper during the smoking process helps it retain some of its moisture, resulting in a more tender and juicy pork butt. Use aluminum foil if you don’t have butcher paper available.
- Keep some fat: The chunk of fat on pork butt can look unappetizing, but it actually helps the smoking process. You can trim some off if you’d like, but keep some intact. Place the fat side up, which allows the fat to break down and seep into the meat, adding even more flavor and tenderness.
Smoked Pork Butt Recipe
Smoked pork butt can take a while to make, but the end results are worth it. Here’s a step-by-step recipe to follow.
Ingredients
- 4-8-pound pork butt roast
- 2-3 tbsp Dijon mustard
- ¼ cup sweet paprika
- 1 tbsp chipotle chili powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
Instructions
- Remove the pork butt from the refrigerator and pat it completely dry.
- Brush the Dijon mustard on all sides of the pork butt.
- Mix together all other ingredients. Rub the mixture on the pork butt, using your fingers to gently press the dry rub into the meat.
- Prepare the smoker with pre-soaked wood chips. Preheat the smoker to 225-250 degrees.
- Moke the pork into the smoker, making sure the fat side is up. Smoke the pork butt until it reaches 175 degrees. This could take around 8-12 hours.
- Wrap the pork butt in butcher paper and continue smoking until the roast reaches an internal temperature of 200 degrees.
- Remove the roast from the smoker and allow it to rest at room temperature for 30 minutes to one hour before shredding or slicing.
Notes
If you don’t have butcher paper, aluminum foil can work in a pinch. Be sure to keep the roast wrapped tightly to prevent moisture from escaping.
Conclusion: How to Smoke a Pork Butt
Love pork and want more inspiration for pork meals? Browse our pork recipes and cooking guides to learn all the techniques for cooking delicious pork, whether you prefer roasts or chops. Also, check out our pork ribs and chops, which are available for online ordering and convenient home delivery, allowing you to skip the store and go straight to enjoying top-quality pork.
Smoking a Pork Butt FAQs
Smoked Pork Butt
Ingredients
- 4-8 lbs pork butt roast
- 2-3 tbsp dijon mustard
- 1/4 cup sweet paprika
- 1 tbsp chipotle chili powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
Instructions
- Remove the pork butt from the refrigerator and pat it completely dry.
- Brush the Dijon mustard on all sides of the pork butt.
- Mix together all other ingredients. Rub the mixture on the pork butt, using your fingers to gently press the dry rub into the meat.
- Prepare the smoker with pre-soaked wood chips. Preheat the smoker to 225-250 degrees.
- Moke the pork into the smoker, making sure the fat side is up. Smoke the pork butt until it reaches 175 degrees. This could take around 8-12 hours.
- Wrap the pork butt in butcher paper and continue smoking until the roast reaches an internal temperature of 200 degrees.
- Remove the roast from the smoker and allow it to rest at room temperature for 30 minutes to one hour before shredding or slicing.