Smoked Pork Butt [Electric Smoker]
Delicious pork butt smoked low and slow in your electric smoker. This simple barbecue classic is juicy and beautifully tender, and perfect for making pulled pork.
Servings: 8
Equipment
- smoking wood chips 1:1 blend of hickory and applewood
- Food-safe spritz/spray bottle
Ingredients
- 8 lb pork butt
- yellow mustard
Dry Rub
- 2 tbsp smoked paprika
- 2 tsp ground 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 electric smoker to 225°F (107°C). Fill the water pan with fresh water and add 1:1 ratio of hickory and applewood to your smoker’s wood tray/box.
- Pat pork butt dry with paper towels
- Combine all dry rub ingredients in a small bowl. Use a fork to remove any lumps that may appear.
- Coat the pork butt in a thin layer of yellow mustard. Apply a generous amount of dry rub seasoning to the pork, covering all sides and working into any creases.
- Place pork butt fat-side down on smoker grates. Close smoker door and smoke for 3 hours, until it starts to brown and develop a bark.
- Combine spritz ingredients in a spray bottle. Spritz pork every 30 minutes. Smoke until pork internal temperature is 165°F (75°C).
- Wrap pork in aluminum foil. Add 2 tablespoons of the spritz solution to the foil package, and sprinkle more BBQ rub across pork. Wrap tightly and smoke for 2-3 hours, or until internal temperature has reached 195°F (90°C).
- Remove from smoker. Leave in foil and allow pork to rest for at least 10 minutes before serving.