smoked pork butt recipe
The Best smoked pork butt recipe
What I love most is how this recipe works for so many different occasions. It’s perfect for a big family gathering, where everyone can dig in and not feel left out, or for a cozy weeknight dinner when you just want something hearty and comforting. My kids love it because it’s like eating a giant, flavorful sandwich—no one ever wants to stop eating it. And honestly? It’s also pretty good for you in a way that feels indulgent. The leaner cuts of pork, when cooked properly, are packed with protein and healthy fats that keep you full without weighing you down. Plus, the way the smoke and spices break down the collagen makes it so tender that you won’t even miss the extra fat—just pure, delicious meat. It’s that kind of recipe that feels like a treat but also like a necessity, and that’s why it’s always in my rotation.
Smoked Pork Butt (Texas-Style)
A tender, fall-apart smoked pork butt with a rich, sweet-savory glaze, perfect for BBQ enthusiasts. Ideal for pulled pork sandwiches or tacos.
🥘Ingredients
- 1 (6-8 lb) pork shoulder (bone-in)
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp black pepper
- 1 tbsp kosher salt
- 1 tsp cayenne pepper (optional)
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 cup ketchup
- 1/2 cup molasses
- 1/2 cup Worcestershire sauce
- 1/4 cup Dijon mustard
- 1/4 cup apple juice
- 4 cloves garlic, minced
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
👨🍳Directions
-
1
Prep the pork: Pat the pork shoulder dry with paper towels. Apply the rub evenly over the entire surface, pressing it into the meat. -
2
Wrap the pork: Place the pork in a large aluminum foil pan. Add 1-2 cups of water or apple juice to the pan to create steam. Seal the foil tightly. -
3
Smoke the pork: Set up your smoker to 225°F. Use hickory or apple wood chips for smoking. Place the wrapped pork in the smoker and cook for 3-4 hours. -
4
Unwrap and cook: Remove the pork from the foil and continue smoking uncovered for another 2-3 hours, or until the internal temperature reaches 195-203°F (the pork should be tender and falling apart when pulled). -
5
Prepare the sauce: In a saucepan, combine apple cider vinegar, brown sugar, ketchup, molasses, Worcestershire sauce, Dijon mustard, apple juice, garlic, onion powder, smoked paprika, black pepper, and salt. Simmer for 10-15 minutes until thickened. -
6
Glaze the pork: Once the pork reaches the desired doneness, remove it from the smoker and place it on a cutting board. Pour the sauce over the pork and let it soak in for 30 minutes. -
7
Shred and serve: Shred the pork with forks and mix it with the sauce. Serve with your favorite sides like baked beans, coleslaw, or cornbread.
🔧Equipment
- Smoker (pellet, offset, or electric)
- Meat thermometer
- Aluminum foil
- Mixing bowls
- Whisk
- Wood chips (hickory or apple preferred)
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, wrap the pork in foil again after the initial 3-4 hours and continue smoking until fully cooked.
- Adjust the rub and sauce to taste. For a spicier kick, add cayenne pepper or hot sauce.
- If using a pellet smoker, ensure the wood pellets are properly loaded and maintained for consistent smoking.
- Let the pork rest for 15-20 minutes before shredding to retain juices.
Watch Video Of How Smoked Pork Butt (Texas-Style) Works
❓ Frequently Asked Questions About Smoked Pork Butt (Texas-Style)
How long should I smoke the pork butt at a low temperature for optimal tenderness?
The ideal smoking time for a pork butt at a low temperature (around 225–250°F) is typically 18–24 hours, depending on the size of the cut. The goal is to reach an internal temperature of 203–205°F (the “fall-apart” stage) while keeping the bark (crusty exterior) intact. Larger cuts may take up to 24 hours, while smaller ones can finish in 16–18 hours.
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What’s the best way to wrap the pork butt for extra moisture and flavor?
For a Texas Crutch (foil wrap), wrap the pork butt in butcher paper or aluminum foil around midway (when it hits 165°F internally) to trap juices. Use a liquid of choice (apple juice, beer, or barbecue sauce) for extra flavor. Remove the wrap after 1–2 hours to let the bark develop. Avoid over-wrapping, as it can make the meat soggy.
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Should I use a meat probe thermometer, and what temperature should I aim for?
Yes, always use a meat probe thermometer—it’s the most accurate way to ensure perfect doneness. Aim for 203–205°F internally (the “fall-apart” stage) for the best texture. If you don’t have one, use a digital thermometer or check for falling apart when poked (though this is less reliable). Overcooking can dry out the meat.
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What’s the best sauce to apply during smoking, and when should I add it?
Apply a thin layer of sauce (like BBQ sauce, dry rub, or a homemade glaze) after the pork hits 165°F internally (about halfway through smoking). Avoid adding too much early, as it can steam the meat instead of caramelizing. For a sticky bark, brush the sauce just before wrapping (if using foil) or after unwrapping for a crispier texture.
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How do I prevent the pork butt from drying out while smoking?
To keep the pork butt juicy:
– Maintain a consistent smoke temperature (225–250°F) to avoid rapid drying.
– Wrap in butcher paper or foil (as described above) to trap moisture.
– Use a liquid like apple juice, beer, or broth in the wrap for extra hydration.
– Avoid opening the smoker too often—small adjustments are better than frequent checks.
– Rest the meat for 30–60 minutes before slicing to redistribute juices.
