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I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.


Recipe Summary

10 hrs
9 hrs
19 hrs 10 mins
10 mins
1 8-pound pork butt


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Use 1/2 recipe of my Brown Sugar BBQ Rub 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.

Nutrition Facts

237 calories; protein 18.7g; carbohydrates 0.9g; fat 17.1g; cholesterol 71.5mg; sodium 805.6mg. Full Nutrition