Master Recipe Smoked Butts Other Stuff

SIMPLE SMOKED PORK BUTT

Simple Smoked Pork Butt image

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.

Provided by France C

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 19h10m

Yield 20

Number Of Ingredients 4

Ingredients

1 (8 pound) pork butt, bone-in
2 tablespoons yellow mustard
⅓ cup BBQ rub
wood chips

Steps:

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.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg

FALL APART SMOKED PORK BUTT (PULLED PORK)

Fall Apart Smoked Pork Butt (Pulled Pork) image

What is there not to love about smoked pork butt? Fall apart tender, smoky crisped skin, and the AMAZING flavor. Did I mention that it is super easy as well?!

Provided by Will

Categories Main Course

Time 10h30m

Number Of Ingredients 4

Ingredients

8 pound pork shoulder (bone-in)
1 tbsp olive oil
1 tbsp sea salt
1 tbsp black pepper

Steps:

Pre-heat smoker to 250°F using hickory or apple wood
Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.
Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.
Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.
Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.

Nutrition Facts : ServingSize 8 ounces, Calories 228 kcal, Carbohydrate 1 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g

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