Smoked Pork Butt
The best way to smoke pork Boston butt. Cooked low and slow for hours over apple and hickory for the ultimate cut of barbecue pork.
Servings: 8
Equipment
- apple smoking wood
- Food-safe spritz/spray bottle
Ingredients
- 8 lb pork butt
- 2 tbsp yellow mustard
Dry Rub
- 2 tbsp smoked paprika
- 2 tsp cumin
- 2 tbsp chili powder
- ½ cup brown sugar
- ½ tsp dried onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp ground black pepper
Spritz
- 1 cup apple cider vinegar
- 1 cup water
Instructions
- Fire up your smoker to 225°F (107°C)
- Trim excess fat and silverskin off pork butt. Rinse and pat dry with a paper towel.
- Apply a thin layer of yellow mustard to the pork
- In a small bowl, combine the dry rub ingredients. Use a fork to crush any lumps that may form.
- Season the pork butt generously with the dry rub, working into any folds of crevices in the meat. Cover all sides.
- Once the smoker is at 225°F, place the pork butt on the grates fat-side up. Close the smoker door/lid, and smoke for 3 hours.
- Combine the spritz ingredients in a food-safe spray bottle. Spritz pork every 30 minutes.
- Once the meat's internal temperature hits 165°F (74°C), place the pork butt in the middle of a double sheet of aluminum foil. Bring up the edges of the foil slightly to create a boat-like shape. Pour the remaining spritz mixture over the pork butt, and then wrap the foil tightly around it.
- Place the wrapped pork back in the smoker. Smoke until the internal temperature hits 200°F (93°C), about 2-3 hours.
- Pull from the smoker. Leave in foil and allow to rest for 30 minutes.
- Carefully unwrap the pork. Using meat claws or forks, shred the meat to serve.