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Smoked Pork Butt

SUBMITTED BY: Smokin' Ron PHOTO BY: Karl Bradford Houser

"We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after its done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce and slather some on a bun. Authentic pit barbecue right in your own house!"
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 4.3 star rating.
Read Reviews (15)
PREP TIME  20 Min
COOK TIME  18 Hrs
READY IN  1 Day 12 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 7 pounds fresh pork butt roast
  • 2 tablespoons ground New Mexico chile powder
  • 4 tablespoons packed brown sugar

DIRECTIONS

  1. If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
  2. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
  3. In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
  4. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).

FOOTNOTE

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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by BUSCHMAN57
I agree with EVERYTHING ALMOST... But instead of 160 degrees I raise temperature to 185... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2006 by halenfan
I have used this recipe 5 or 6 times. I always soak in the brine overnight. Make sure you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2005 by MidwestSmokin'
Dude!! This is without a doubt the best pulled pork I have ever had and I have had a lot of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Steve
This was amazing! I would recommend getting the internal temperature to about 180F for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by JUDIBUGG424
pulled pork is a favorite in our house.This was a nice blend of sweet and spicey.The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by ZIPPYTHEPINHEAD58
judibuggs old man here. soaked meat in a carolina vinegar sauce first for about four hours.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2005 by BIGBOBSBBQ
ABSOLUTELY UNBELIEVEABLE SMOKED BUTT! I USED THE BUTT ROAST WITHOUT THE BONE. USE THE RUB... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2007 by EMBALM
I would smoke the pork until it reaches an internal temp. of at least 190. 200-210 is optimal. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2006 by Better Than Hamburger Helper
This was my first venture with smoked food. Very easy to follow and very easy to prepare. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by deb