Simple Smoked Pork Butt

I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is whats important. Smoking meat is an all-day affair, but well worth the time investment I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.

Simple Smoked Pork Butt Ingredients

• 1 (8 pound) pork butt, bone-in

• 2 tablespoons yellow mustard

• ? cup BBQ rub

• wood chips

How to Make Simple Smoked Pork Butt

1. Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.

2. Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturers instructions.

3. Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.

4. Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

Simple Smoked Pork Butt Nutritions

• Calories: 236.9 calories

• Carbohydrate: 0.9 g

• Cholesterol: 71.5 mg

• Fat: 17.1 g

• Fiber: 0.1 g

• Protein: 18.7 g

• SaturatedFat: 6.3 g

• ServingSize:

• Sodium: 805.6 mg

• Sugar:

• TransFat:

• UnsaturatedFat:

Simple Smoked Pork Butt Reviews

• We made it as it stands on a Traeger. We wouldnt change a thing. The bark had a phenomenal flavor and the meat was so good. We couldnt bring ourselves to put BBQ sauce in. Loved it. This will bump ahead of our favorite Memphis Dust recipe.

• It was ok