Smoked Pork Butt
Serves 16
30 mins prep
960 mins SMOKE TIME
990 mins total
Get your smoker warmed up because we are making the BEST pulled pork with this Smoked Pork Butt recipe. It is tender, juicy, flavorful and did I mention simple? Let's make it!
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Remove the pork butt from the refrigerator and allow to sit at room temperature for an hour or so (to take the chill off).
NOTE: It is important for the pork butt to warm up a bit so it smokes quicker and more evenly.
Preheat smoker to [wprm-temperature value="225" unit="F"] and fill the hopper with wood pellets.
Place pork butt in a disposable aluminum pan and rub evenly with mustard. Sprinkle the BBQ rub, salt, and black pepper evenly over the entire pork butt.
Place the pork butt FAT SIDE UP in the pan and place the digital thermometer probe into the thickest part of the pork butt.
NOTE: Placing the pork butt fat side up allows the juices from the fat to run down and in the meat as it smokes.
Place pork butt in the pre-heated smoker on the middle rack or in the middle of the smoker (avoiding direct heat). Move the thermometer probe wire to the outside of the smoker and plug it into the smoker or unit so internal temperatures can be monitored.
Smoke pork butt until it reaches [wprm-temperature value="145" unit="F"]. Pour the apple cider vinegar into the disposable aluminum pan and continue to smoke until the pork butt reaches [wprm-temperature value="165" unit="F"].
NOTE: During this time the internal temperature will slow and even stall, don't worry this is normal.
Remove the pork butt from the smoker and wrap it tightly with two layers of aluminum foil so the juice says contained with the pork butt.
Immediately place the pork butt back in the disposable aluminum pan and smoker. Continue to smoke until it reaches an internal temperature of [wprm-temperature value="195" unit="F"] to [wprm-temperature value="205" unit="F"].
NOTE: The higher the internal temperature, the softer, tender, and juicier pulled pork will be.
Once it has reached [wprm-temperature value="195" unit="F"] to [wprm-temperature value="205" unit="F"], remove the smoked pork butt from the smoker and allow it to rest for 30 minutes to 2 hours.
Carefully unwrap the smoked pork butt and shred it with two forks. Discard the bone, and any chunks of fat or gristle.
Sprinkle the smoked pulled pork with an additional tablespoon of BBQ rub and serve.
