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Simple Smoked Pork Butt
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Prep Time:
10 minutes
Cook Time:
600 minutes
Total Time:
1150 minutes
Smoke pork butt with brown sugar BBQ rub for irresistibly tender, juicy meat that falls apart easily.
Ingredients:
  • 1 (8 pound) pork butt, bone-in
  • 2 tablespoons yellow mustard
  • 0.33333334326744 cup BBQ rub
  • wood chips
Instructions:
  • Score the fat cap of the pork butt in a crosshatch pattern. Brush on mustard. Work the BBQ rub into the meat, making sure to cover the cuts. Wrap tightly with plastic wrap and chill in the refrigerator for 8 hours or overnight.
  • Preheat the smoker to 250°F (120°C) and add wood chips as directed by the manufacturer.
  • Smoke the pork butt on a rack with a drip pan underneath to reduce mess until the internal temperature reaches 200 to 203 degrees F (93 to 95 degrees C), about 10 to 16 hours, adjusting for size and external temperature.
  • After smoking, wrap the tender, juicy pork butt in foil for an hour to allow the flavors to meld. Once rested, remove the bone and effortlessly shred the succulent pork for a mouthwatering finish.

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