Look for a fat cap that is at least 1⁄4 inch (6. 4 mm) thick. Pork butts smaller than 3–4 pounds (48–64 oz) tend to cook too fast and might dry out in the smoker. If you cook more meat than you need, you can freeze whatever is leftover.
Let a frozen pork butt thaw in the fridge for 2-3 days before you want to smoke it. Let it come to room temperature on the counter for a few hours the day-of. You could loosely cover the pork butt with plastic wrap or a clean dishtowel if you’re worried about it attracting pests or animals. Bringing the meat to room temp means you’ll get a more even cook throughout. If you were to put it on the smoker fresh out of the fridge, it would take a lot longer to cook, plus the parts on the outside that warmed up first would end up overcooked.
It may help to turn the pork butt onto its side as you’re working so that you can cut at a slight downward angle. Work in sections rather than trying to cut the entire fat cap at once—some areas may not need to be trimmed at all, so use your best judgment to create the evenest layer of fat possible. An even layer of pork fat will nicely melt into the pork butt and helps create a nice crust. Too much pork fat and the rub will have a harder time permeating the meat.
This process is called “trussing. ” Depending on how large your pork butt is, you could add another 3-4 pieces of twine up and down the meat to hold it together well.
If you don’t want seasoning all over your hands, wear a pair of powder-free latex gloves. Just make sure to toss them out when you’re done since they’ll have been in contact with raw meat. For example, create a sweet and smoky rub with 1/3 cup (38 grams) of smoked paprika, 1 cup (200 grams) of granulated sugar, 8 tsp (32 grams) of brown sugar, 2/3 cup (192 grams) of salt, 4 tsp (9 grams) of cracked black pepper, 1/3 cup (55 grams) of garlic salt, and 2 tsp (4 grams) of cumin.
The mustard can help the spice rub cling to the meat better. Instead of using classic yellow mustard, consider trying one of these variations the next time you smoke a pork butt: dijon mustard, spicy brown mustard, whole grain mustard, or honey dijon mustard.
Whisk together 2 cups (470 mL) of apple cider, 2 tbsp of dry rub (15 grams), 2 tablespoons (30 mL) of apple cider vinegar, 2 tablespoons (30 mL) of honey, 1/2 tsp (1 gram) of cayenne pepper, 1⁄4 cup (59 mL) of orange juice, 1⁄2 cup (120 mL) of lemon juice, 2 tsp (12 grams) of kosher salt, and a dash of Worcestershire sauce.
Mix 2 tbsp (10 grams) of freshly ground coffee, 2 tbsp (36 grams) of kosher salt, 2 tbsp (14 grams) of paprika, 1 tbsp (8 grams) of ancho chili powder, 1 tbsp (12. 5 grams) of brown sugar, 1 tsp (1 gram) of oregano, 1 tsp (3 grams) of garlic powder, 1 tsp (2 grams) of onion powder, 1 tsp (2 grams) of black pepper, 1/2 tsp (1. 25 grams) of cocoa powder, and 1/2 tsp (1 gram) of coriander.
Raw pork shouldn’t be left on the counter for more than 2 hours, max, once it has reached room temperature. It could start growing harmful bacteria if left out for too long. If you can’t start cooking it before the 2 hours have passed, place it in the fridge to keep it safe. [10] X Research source
A probed meat thermometer has one or more probes attached to wires that lead to a monitor displaying the temperature. The wires are usually long enough that you can position the monitor outside of the smoker. If you don’t have a probed meat thermometer, a normal one will work fine! If you have a bone-in pork butt, make sure the thermometer isn’t touching the bone. That would skew the temperature reading. There are other ways to test that the meat is done, but an internal thermometer will give a continuous read of the internal temperature without you having to take the lid off the smoker.
Consider trying out different types of pellets or wood to impart even more flavor to your pork butt. For example, applewood, hickory, or mesquite wood pellets would add additional flavor to the meat. A lower temperature will take longer to cook the meat; a higher temp will cook the meat faster, but could potentially dry out the meat a little bit. Pork butt cooks for a long time! Usually for at least 4-5 hours, if not longer. Low and slow is the best way for it to be juicy, flavorful, and fall-apart tender. If you don’t have a smoker, you can make one yourself out of a gas or charcoal grill.
You could also add a small pan of water to the smoker. The steam can keep the wood chips from getting super dry. [14] X Research source
If you’re not using a meat thermometer, do the math for the weight of your pork butt and leave it alone until that time has passed. For example, if you have a 6 lb (96 oz) pork butt, let it cook for 6-9 hours. Thankfully, it’s very hard to overcook pork butt! If you have to lift the lid to read the temperature, try to do so sparingly. The more you lift the lid, the more heat the smoker loses, and the longer it’ll take to cook the pork butt.
The most important thing is to not let the meat get above 205 °F (96 °C) max. After that, it’ll start to get dry and tough. [17] X Research source If you’re not using a thermometer and have a bone-in pork butt, use a paper towel or pair of gloves to grab the bone and jiggle it. If the bone seems loose, like it could slide right out, your meat should be done. If you’re cooking a boneless pork butt, insert a fork into the middle of the meat and twist it about 90 degrees. If it twists easily, the meat should be done.
While the meat is resting, you can get the rest of your meal ready! You could serve it on its own or on buns with a side of mac and cheese or coleslaw. Create flavorful tacos with pieces of avocado, thinly sliced red onions, and cilantro. You could even top a tray of tortilla chips with a large handful of pulled pork, add some shredded cheddar cheese and other toppings, and create awesome nachos.
If you want, you could also slice through the meat with a knife. Don’t forget to throw out the bone or butcher’s twine! The meat is still going to be hot at this stage, so wear your silicone gloves or be careful to not get too close to it.
For safety reasons, get pork into the fridge or freezer within 2 hours of shredding it. Label the container with the date so you remember how long the leftovers will be good for.
