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What is there not to love about smoked pork butt? Fall apart tender, smoky crisped skin, and the AMAZING flavor. Did I mention that it is super easy as well?! Make this smoked pork shoulder / butt and people will think you are a culinary genius!
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Ingredients
With certain cuts of meat I believe that going simple is the best. This is one of those recipes. Keeping the seasoning to a minimum to let the flavor of the meat shine is important. Let me show you how to smoke a pork butt to perfection.
- Bone in pork butt / pork shoulder
- Olive oil
- Sea salt
- Black pepper (freshly cracked / ground)
Quick Facts
| Questions | Answers |
| Smoker Temp | 250-275° F |
| Internal temp to pull | 202° F (probe tender) |
| Time per lb | 1-1.5 hrs |
| Rest time | 30-60 minutes (unwrapped) |
Buying the pork
One thing I love about making smoked pork butt is the cost. It's VERY inexpensive in relation to the great meal you get from it. I buy my pork butt from Sam's Club or Costco, but it can be found at most local grocery stores and butchers.
Pork butt may also be called pork shoulder or Boston butt. Make sure to ask the butcher if you can't find it. You will see I call it either butt or shoulder, both are pretty much the same however.
The pork butt comes from a little higher up the foreleg of the animal than the shoulder. The pork shoulder will also have more of a triangle shape.
How much to buy?
Estimate that 1lb of uncooked smoked pork shoulder will serve 1-2 people. So an 8lb bone-in pork butt will serve about 12-16 people. Don't be afraid to make too much though, this pork is great for making left over meals!
Video - Step by Step
Prepping the pork
There isn't much to getting the pork ready for the smoker. Most pork butts will come pre-trimmed, meaning you won't have to do anything to it other than season and smoke.
When it comes to a pork butt recipe, the less the better. A simple 50/50 mixture of coarse sea salt and black pepper is all you need.
Step 1 - Place the roast in an aluminum roasting pan before seasoning. You can rub the shoulder roast down with a little olive oil or yellow mustard before applying the salt and pepper, but most of the time I don't even do that.
Step 2 - Make sure to get all sides of the meat evenly coated like the picture here. Once finished seasoning, place FAT SIDE UP. This allows the fat to run down the meat when cooking and give it great flavor.
Step 3 - Don't go overboard, you are NOT looking for the same peppered bark you would have on a brisket. Start your smoker and get it to a consistent 250°F. I like using a hickory or apple wood when smoking pork butt. I used a pellet smoker when making this smoked pork shoulder / butt.
Bullet Points
- Put in aluminum pan
- Rub with olive oil
- Season with Salt & Pepper
- Make sure roast is fat side up
Smoking the roast
Now that the pork butt is prepped, let's get it on the smoker.
Place the aluminum pan, with the pork butt inside, on the smoker away from direct heat fat side up. You want that fat running down the meat while it's smoking.
Cooking Time
- 0-3 hrs: Smoke absorption
- 3-6 hrs: Bark formation
- 6-9 hrs: Stall
- 9-12 hrs: Finish
The biggest question people have is, how long to smoke a pork butt? Smoke the pork butt for 6 hours at 250°F, then turn the temperature up to 275°F to crisp the skin and smoke until probe tender. This should be when the internal temperature reaches 202°F, about another 4 hours.
If cooked at a high temperature, there is not enough time to break down all the connective tissue resulting in the meat turning out tough. Start smoking early because this should take about 10-12 hours to turn out perfect.
Don't just go off of temperature though, it might be probe tender a little before or after an internal temp of 202°. Make sure to probe it with your meat thermometer in the thickest part of the smoked pork shoulder.
The Stall Explained
Pork butts will have a temperature stall just like you experience when smoking brisket. The internal temp will rise steady until 145 - 170 Fahrenheit, then will come the pork butt stall.
The internal temperature will stop rising and stay steady for quite a while.
- What causes it - The moisture evaporating off the meat causes the internal temperature to stop increasing.
- How long does it last - It will stay at this temperature for up to several hours, just be patient.
- Will it keep cooking - It will keep cooking and will begin to rise towards the final temperature of 202 degrees F.
Bullet Points
- Smoke at 250°F for 6 hours
- Turn up heat to 275° for another 4 hours or until internal temp of 202°F
- Meat should be probe tender (like butter)
Do I need to spritz?
There is no need to spritz the pork when smoking, but you can if you want to. Spritzing the pork with apple juice or apple cider vinegar every 45 minutes to an hour will make sure it stays moist and allow a little more smoke to adhere to the meat.
Simply add the juice or vinegar to a clean spray bottle and spray the meat every 45 minutes.
Fall apart
This smoked pork shoulder should just pull apart, giving it's name, pulled pork. You do NOT need a carving knife, it will pull apart with two forks or a meat claws. This is much different than a more firmer texture of a smoked pork loin.
The bone should pull out clean as well. I like to rest the roast in the pan on the counter or in the oven (turned off) for about 15 minutes.
If serving later in the day, wrap with butcher paper and store in the oven or a cooler.
Serving the cooked smoked pork butt
There are several different ways to serve pork butt, both a proper meal or pulled pork sandwiches are the most popular.
Proper Sunday roast
My favorite and the most common way I serve this smoked pork shoulder is with mashed potatoes and corn, more of a proper meal. Making a pork or brown gravy as well to top the pulled pork and potatoes is just the best!
Pulled Pork Sandwiches
More of a BBQ sauce type person? You can totally serve this on rolls with barbecue sauce, pickles, and onions to make a fantastic tasting smoked pulled pork sandwich! I like to use my Traeger 780 and make what I call my famous Traeger pulled pork sandwiches.
Is this pork THAT good?!
Yes! It is SO good that we serve it every year during the Christmas holiday when family comes to visit. Like I said, the crispy skin and tender meat is what wins me over. Combine that with a nice smoky flavor from a hickory or apple wood and it can't be beat.
When it comes to smoked pork butt, the secret is to let the meat do the talking. Don't go overboard with seasonings, barbecue sauces, and injections. There is no need, a simple salt and pepper rub is all you need.
Common Mistakes
- Starting the cook too late - Start smoking the pork butt early. Anticipate 12-14hrs. If it finishes early, put in the oven at the lowest setting.
- Pulling before probe tender - DO NOT do this. Wait until the temp is at least 202°F or a knife or temperature probe goes through every part of the roast as if it's going through butter.
- Wrapping - The crispy fat on top is the best part of this meat. Wrapping with butcher paper or aluminum foil will make it soggy. Don't do it.
- Trying to carve the finished pork butt - Use two forks or your hands (with gloves) to tear this apart when serving.
The smoker & Wood
I'm smoking this boston butt on my pellet smoker, just like the Camp Chef 36 smoker or Traeger 780. Pellet smokers are an easy and great way to impart fantastic smoke flavor on the pork, and other meats for that matter, without having to babysit a firebox all day.
A traditional offset smoker, like this Oklahoma Joe's Smoker can also be used when smoking boston butt. Grab your favorite wood and get your smoker fired up.
As I mentioned above, my favorite wood to use when smoking pork butt is a oak, pecan, hickory, and apple wood chips. Mesquite is a little to strong for pork in my opinion.
TIP: When making pork on a pellet grill, competition or trophy blend pellets are also a great choice in addition to the woods mentioned above because they use several different types of wood.
FAQ
Pork butt doesn't actually come from it's butt. It's from the shoulder of the animal. It's referred to as boston butt, pork butt, & pork shoulder, my buddy Ben explains in more detail how pork butt got it's name.
No. Since it is in the aluminum pan with the juices underneath, it will stay moist and does not need to be spritzed. If you really like spritzing, every hour with apple juice or apple cider vinegar is fine.
I recommend it. You can smoke straight on the grate for the entire time, but I believe it's the most moist in the pan. The juices can also be used after cooking for gravy.
It likely wasn't slow cooked long enough. If the bone doesn't pull clean from the meat and it's still 'stringy', that means the meat is undercooked.
At 250°F an 8lb pork butt should take around 8-10 hours. Always cook to a final temperature of 202°F internal temperature and/or probe tender, not a specific time. The temperature can be turned up to 275°F on the smoker to cook faster if needed.
Ingredients
- 8 pound pork shoulder (bone-in)
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1 tablespoon black pepper
Instructions
- Pre-heat smoker to 250°F using hickory or apple wood
- Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.
- Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.
- Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.
- Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.
Video
Pro Tips
- Use the juices in the pan from the smoked pork butt when making gravy. I still use a gravy packet, but substituting the water for juice adds much more flavor.
- NOT wrapping in aluminum foil or butcher paper lets the skin get really crispy, which in my opinion is one of the prized parts of the roast.
- Shred the finished roast with your hands wearing these nitrile and cotton gloves, it really shows your guests how tender it is.
Sheri Burchette
This is the easiest and best smoked Boston butt recipe around!!! I have tried several recipes but this is the last one bc I’m making it like this every time!!! Thank you, Thank you!!!
Alan
I got one today. Pork can be cooked rare today. What if I only cook it to 160?
Will
If you only cook it to 160f it will be safe to eat, but not tender or fall apart. It will be very tough. When cooked low and slow to that higher temp the pork will be extremely tender and juicy.
John
Do you add wood chips the whole time you're smoking the pork
X x
Then it won’t have cooked slow and low long enough to breakdown the connective tissue and your have a bad time. But try it. Should be a funny story.
Karla
simplicity is best! finished it with my favorite BBQ sauce, best pulled pork.
thank you
Cassandra Sullivan
Can you make this with a boneless butt?
Will
If you can find a boneless pork butt, yes you can.
Noodle Man
Yep, or a buttless bone.
Debbie
This was the best smoked pulled pork I’ve ever had and made. Thank you for the recipe.!!!!!
Will
So glad it turned out great. It’s definitely a big crowd pleaser in my house!
Dallas
Do not use sea salt on any smoked meat. Use kosher. You can easily over salt your meat with sea salt where kosher is more forgiving.
Dave
This is my new favorite recipe!
I have made smoked pork butt on my gas grill for several years, but have never been fully satisfied with the results.
This rub is simple, yet gives the meat a wonderful flavor.
The temperature recommendations are spot on.
Best of all, by cooking in an aluminum pan, my grill was not covered in layers of burnt grease. Better yet, no dripping fat on the burners means no burnt meat. However, if you like burnt ends (like I do), this recipe will still give you mouth watering burnt ends.
I bought two 8-pound pork butts, rubbed on one tablespoon of dijon mustard on each, then rubbed on one tablespoon of both freshly ground sea salt and freshly ground pepper. That was it.
At hours 4, 6, and 8, I used a baster to baste the mean with the juices, then drained the pan. The result was delicious, moist meat.
Thank you for sharing your recipe!
Ludy Cartaya
Amazing!!! Just follow your recipe. I used mustard, kosher salt, pepper and garlic(since I’m Cuban it’s mandatory). I used probably a lot more than most but it handles it fantastically. And just added a bit of cornstarch to the drippings for gravy. I didn’t spray and it didn’t need it. Your time and temp instructions were spot on. So easy so delicious. Follow the temp!
FC
First time smoking a pork butt. This process yielded an amazingly tender result. I did rub with yellow mustard lightly first before applying my rub and the butt was a bone in.
Nevertheless, the meat was tender and amazing. We actually sliced rather than pulling.
Thanks for providing this method of cooking. 100% a success.
Tidwell
First time smoking a pork butt with bone in and it turned out great! I chose to use a injection seasoning and rubbed the outside with a blend of Salt n Pepper blend and the skin turned out beautifully! Thanks for the info it will be put to use in the future years to come.
Kerri
What kind of gravy packet are you talking about?????
Will
McCormick brand or store brand gravy packets at the supermarket. I prefer the brown gravy, but they should have pork gravy packets as well. They are about $1. You will add the packet to 1 cup of cold water, stir, then bring to a boil in a pot on the stove.
Lori
I am making this a day in advance for my son's open house. Recommendations for reheating large foil pan full of shredded meat. Thanks
Will
I would cover the top of the pan with foil and reheat in the oven at 300°F for about 20 minutes or until it's hot. If there aren't a lot of natural juices in the bottom of the pan from when you shredded it, you can add about a 1/4 cup of beef broth. Having the pan covered and adding the liquid (if there isn't any already) should keep it from drying out.
Reinert
This was such a simple recipe but the times and temps were perfect! I used my Weber smoker with charcoal / apple wood combo with two 7lb butts and stayed as close as I could to the temps. The meat fell apart, it was perfect. Thank you!
Will
Glad you enjoyed it! You're right, it's SO easy but SO good!
Jane
Question so 6 hours at 250 about how much longer when you turn the temp up to 275 I know it is by temp but wondering in general is it another 2 hours or much longer than that?
Will
Looking at another 2-4hrs once the temp is increased. But as you mentioned, go by temperature and not time.
Tracy
Thank you for this fantastic recipe. I did use my dry rub made with my own seasonings but followed the rest and oh my goodness it was just as described. Tender, juicy and breaks up with your hands. The bone slips right out and the crust is superb. Used half cider vinegar and half apple juice for the spritz every hour or 45 minutes. 10.89 pounder took right at 11 hours. When the first probe hit 202 the 2nd hit 203 and it was perfect. Saw some post about the temps being too high. They were perfect. Thank you for sharing this with us.
Michael
Excellent. Now my new method for perfect smoked butt.
Tom
Great recipe Will. However, I disagree with your kettle grill comment. I frequently smoke pork butt, beef brisket and chicken using the “snake” method. Plenty out there on that interweb for anyone interested. You mention a lot of key points, thanks for sharing.
Jeannie
I got a 5.5 pound roast. Do you think it will be the full 10 hours or should I plan for 8 hours?
Will
I do not think it will take the full 10 hours, 8 should do it. Always cook to temperature, not time though. Once it hits the 202°F internal and probes tender (like butter), it's finished.
Ryan
With the 5 pound butt, do you think I should just keep the temp at 250 for the whole time or 250 for 6 hours and then 275 until internal temp? Thanks
Will
I would turn up the temperature to make sure it finishes in a reasonable time. I smoked a pork butt 3 days ago on Friday and it took FOREVER (13hrs). I was amazed, never had that happen before. I did just buy a new smoker, so not sure if there is something going on with it. You will be good turning it up at the 4hr mark. That way you aren't eating at 10pm like I was. It tastes fantastic though!
Lincoln
Overall, decent flavor - but this is too high of a temp to cook a pork butt at - don't skimp, take time, cook lower and slower.
Jenny
Came out great 10 hours was perfect. The only difference I did was add a mustard base and a bbq rub of my choice and basted with a apple cider vinegar and peach Carolina reaper sauce.
Beverly
I made this recipe a couple days ago and my friends and us enjoyed it! Very good
Eddie Boom
Great instructions for multiple platforms other than unless I missed it weight of butt or shoulder. Can possibly throw some people off if they following this trying to smoke a 5lb instead of a 14lb but end results not bad
Will
Thanks Eddie. The weight of this butt was 8lbs and listed in the recipe card at the bottom of the article. Most pork butts will be about this size when purchased in the store, there isn't a huge difference in pork butt weights if bought whole.
John
If I want to cook more than 1 what would the cook time be?
Will
Cook time will be about the same, maybe just a tad longer. Remember though, cook to internal temperature and not time.
Steve
Wow! This is the simplest way to make great Boston Butt. The recipe is right on the money with its simple ingredients of Salt and Pepper and spritzing with a 50/50 Apple cider vinegar and apple cider on the hour which gives the skin a crispy salty sweetness that everyone absolutely loved.
Misty
Wish she told
Is what temp amd how long to cook it in an oven.
Will
If cooking in the oven, 8 hrs at 275F is just about right.
Dr. SMOKE
If you set a smoker at 250 then assume oven is the same, the cook time would be the same too providing your ovens temperature is correct. Go buy a cheap blue tooth meat probe and follow its progress meat temp goals.
Leslie
Gathering recipes for when we finally get a smoker! There's just no better way to enjoy meat than with a smoker. This recipe has me drooling!
Jere Cassidy
Just in time for a father's day cookout and to try our smoker (still trying to get the hang of this.) I am a big fan of pork and your recipe looks amazing. My hubby will be thanking you for this recipe.
Linda
Every time we make this for company it’s a hit!
Nora
My husband is a grill fan! Have already forwarded him your recipe! He will love it! And then the rest of the family will too when he makes it! 😀
Tammy r seed
These were absolutely delicious, thank you for posting! Even my kids enjoyed it which is huge!
Derrick Donnelly
I made this for a New Year's Eve gathering with the neighbors. This was my first ever attempt at smoking a considerable sized piece of meat. I had purchased an 8 lb shoulder several weeks ago. When I searched recipes, this one caught my attention due to it being simple. Prior to this, I had only smoked ribs and 5 lb boneless pork loin roasts which only took a few hours. Because, I have a charcoal grill with a side smoke box. I was worried about maintaining 250 for 12 to 16 hours. Unfortunately, I was only able to do that for 9 hours and i had to finish it in the oven. But, it came out So good! Everyone loved it. The simple salt and pepper seasoning ended up being so good. Thank you for sharing.