Smoked Pork Butt

Make Smoked Pork Butt with this Smoker IQ pork recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

12

SUGGESTED RUB

Sweet BBQ Rub

Smoked pork butt

INGREDIENTS

  • 1 bone-in pork butt (8-10 lbs)

  • 1/4 cup yellow mustard (as a binder)

  • 1/2 cup BBQ Dry Rub

  • 1/2 cup apple juice

  • 1/2 cup apple cider vinegar

  • 1/2 cup sweet tea

INSTRUCTIONS

  1. Preheat smoker to 250°F using fruitwood (like apple or cherry) or hickory.

  2. Trim excess hard fat from the pork butt, leaving the fat cap mostly intact.

  3. Apply a thin layer of yellow mustard all over the meat as a binder.

  4. Season generously on all sides with the BBQ Dry Rub.

  5. Place the pork butt in the smoker, fat-side up.

  6. After 3 hours, begin spritzing every hour with a mix of apple juice, apple cider vinegar, and sweet tea to keep the surface moist and enhance the bark color.

  7. Smoke until the internal temperature reaches 165°F - 175°F (the stall).

  8. Wrap the pork butt tightly in aluminum foil or pink butcher paper.

  9. Return to the smoker and continue cooking until the internal temp reaches 203°F and the bone twists with little resistance.

  10. Rest in an insulated cooler for at least 2 hours before pulling and shredding.

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