Simple Smoked Pork Butt
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.
Gallery
Recipe Summary
Ingredients
Directions
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.
