Since I’ve been using this technique, my pulled pork has always turned out perfectly. You will have fall-apart-tender, juicy meat as a result. It doesn’t matter how big or little the pork butts are—this procedure still works. What matters is the meat’s final internal temperature. It takes all day to smoke meat, but the effort is worth it! I enjoy using a variety of wood chips, such as bourbon barrel, apple, and maple. Serve with the sauce of your choice.
| Prep Time: | 10 mins |
| Cook Time: | 10 hrs |
| Additional Time: | 9 hrs |
| Total Time: | 19 hrs 10 mins |
| Servings: | 20 |
| Yield: | 1 8-pound pork butt |
Ingredients
- 1 (8 pound) pork butt, bone-in
- 2 tablespoons yellow mustard
- ⅓ cup BBQ rub
- wood chips
Instructions
- 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.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer’s instructions.
- 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.
- Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.
- Use 1/2 recipe of my
- or your favorite rub.
- If your pork butt gets done early, wrap it in foil, place in a small cooler and pack towels around it to fill up the air space. It will stay warm for 5 to 6 hours.
- The meat will likely hit a stall around 160 degrees F (71 degrees C) where the temperature will not move up for a couple hours. You may wish to wrap the butt in foil at this time to help get it going, or just wait it out.
Reviews
It was ok
We made it as it stands on a Traeger. We wouldn’t change a thing. The bark had a phenomenal flavor and the meat was so good. We couldn’t bring ourselves to put BBQ sauce in. Loved it. This will bump ahead of our favorite Memphis Dust recipe.