Smoked Pork Butt

4.4
(56)
45 Reviews
11 Photos

We make this smoked pork butt recipe every few weeks because we love pulled BBQ pork sandwiches. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. Serve the shredded pork on buns with your favorite sauce. It's an authentic pit barbecue right in your own house!

Submitted by Smokin' Ron
Updated on August 26, 2024
A cutting board with a half-shredded smoked pork butt
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Prep Time:
25 mins
Cook Time:
6 hrs
Additional Time:
30 mins
Total Time:
6 hrs 55 mins
Servings:
16
Jump to Nutrition Facts

Ingredients

  • 4 tablespoons packed brown sugar

  • 2 tablespoons ground New Mexico chili powder

  • 7 pounds fresh pork butt roast

Directions

  1. Gather all ingredients.

    Ingredients to make smoked pork butt

    Dotdash Meredith Food Studios

  2. If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.

    A glass bowl with pork butt in brine, covered in plastic wrap

    Dotdash Meredith Food Studios

  3. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.

    A small bowl of brown sugar and chili powder with a whisk

    Dotdash Meredith Food Studios

  4. Apply this liberally to the meat and rub it in with your fingers. 

    A cutting board with a pork butt coated in brown sugar-spice mix

    Dotdash Meredith Food Studios

  5. Place a roasting rack in a drip pan and lay the meat on the rack.

    A spice-rubbed pork butt on roasting rack in a drip pan

    Dotdash Meredith Food Studios

  6. Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).

    A smoked pork butt on a rack in a roasting pan on a grill, with a thermometer checking the internal temperature

    Dotdash Meredith Food Studios

Cook’s Note

If desired, you can brine your pork roast before smoking it. Try my Basic Brine for Smoking Meat, and soak pork in brine in a food-grade, non-reactive container, covered in the refrigerator, for at least 4 hours or overnight.

I like to rub pork with a very spicy dry rub before I smoke it. I usually make up it each time, so it's always different. You can add additional seasonings to your dry rub as desired.

For more flavor, add wood chips to your smoker. I use apple wood chips because we like the sweet, fruity flavor they give the pork.

Nutrition Facts (per serving)

321 Calories
22g Fat
3g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 321
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 40%
Cholesterol 99mg 33%
Sodium 78mg 3%
Total Carbohydrate 3g 1%
Total Sugars 3g
Protein 27g 53%
Vitamin C 1mg 1%
Calcium 35mg 3%
Iron 2mg 9%
Potassium 385mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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