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smoking pork butt

Smoked Pork Butt

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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.

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.
*photo by Michael Trump licensed under CC BY-SA 2.0
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