If you’re like most people, you love BBQ but might not know how to smoke pork butt properly. Smoking meat can be a little tricky, but it’s well worth the effort to get that perfect smoky flavor.
Our guide will show you how to choose the right cut of meat, select the right smoker, and prepare your pork butt for smoking. We’ll also give you tips on how to tell when your pork is done cooking.
About Pork Butt (It’s Actually Pork Shoulder)
Pork butt is a popular cut of meat for smoking, and there are many ways to cook it. One of the most important decisions you’ll make is when to wrap pork butt. If you wrap your pork butt too early, you’ll end up with a tough, dry roast.
If you wait too long, the fat will render out and your roast will be greasy. So when is the perfect time to wrap pork butt?
Pork butt, also called Boston butt, is a cut of pork from the pork shoulder area. It’s a tough cut of meat with a lot of connective tissue, but that’s what makes it so perfect for smoking. The long cooking time allows the collagen in the connective tissue to break down, making it more tender and juicy meat.
Pork butt is usually sold boneless, but you can ask your butcher to leave the bone in. The bone adds flavor to the smoking meat and helps it stay moist during the cooking process. Bone in pulled pork shoulder is a family favorite around here.
When choosing a pork butt for smoking, look for one that’s about two pounds. Any larger and it will take too long to cook, any smaller and it will dry out.
Using The Right Smoker
The first thing you need to do when smoking boneless pork butt is to choose the right smoker. There are many different types of smokers on the market, and each one has its own set of features.
Some smokers are better than others, and some are more expensive. The important thing is to find a smoker that’s easy to use and that produces consistent results.
We recommend the Traeger Pro Series 575. It’s easy to use, and it produces great results. Plus, it’s relatively inexpensive, making it a great choice for beginners.
Why Wrap Pork Butt?
You should wrap the pork butt when it reaches an internal temperature of 165 degrees Fahrenheit. At this point, the meat will be cooked and will be safe to eat. However, it will still be quite tough.
Wrapping the pork butt in foil or butcher paper helps to tenderize the meat and prevents it from drying out. By wrapping the pork butt, it can continue to cook until the internal temperature reaches 190 degrees Fahrenheit without getting dry and tough. Instead, the meat will remain juicy and become very tender.
How To Prepare Pork Butt For The Smoker?
Once you have your smoker set up and ready to go, it’s time to prepare your pork butt for smoking. The first thing you need to do is trim the fat. You don’t want to remove all of the fat, but you should trim off any large pieces.
Next, rub the pork butt with your favorite BBQ rub. Be generous with the rub, and make sure to cover the entire surface of the meat.
Once you’ve rubbed the pork butt with BBQ rub, it’s time to place it in the smoker. Set the temperature on your smoker to 225 degrees Fahrenheit and let it preheat for about 15 minutes.
Once the smoker is up to temperature, place the pork butt in the smoker and let it cook. The cooking time will vary depending on the size of the pork butt, but it should take between eight and 12 hours.
The Rub
Next, rub your pork butt with a BBQ rub. There are many different recipes for BBQ rubs, so feel free to experiment until you find one that you like. Just make sure to cover the entire surface of the meat with a thin layer of your favorite BBQ dry rub.
If you don’t have time to make your own rub, you can use a store-bought variety. Just make sure to read the label and choose one that’s made with all-natural ingredients.
The Smoke
Once the pork butt is rubbed, it’s time to add it to the smoker. We recommend using hickory or apple wood for smoking a pork butt. These woods will give your pork a nice smoke flavor without being too overwhelming.
Smoke the pork butt for about eight hours, or until it reaches an internal temperature of 165 degrees Fahrenheit. Once the pork butt is cooked, remove it from the smoker and let it rest for about 30 minutes.
Spray the pork butts with apple cider vinegar to keep them moist while resting. This will help the juices to redistribute, making the meat more tender and juicy.
How To Get A Crisp Bark On Your Pork Butt?
One of the best things about smoking pork butts is the bark that forms on the outside of the meat. The bark is a mix of rub, smoke, and fat, and it’s absolutely delicious.
The key to getting a good bark is to not wrap the pork butt when cooking. If you wrap the pork butt, the bark won’t be as crisp.
So when should you wrap pork butt? Only wrap it when it’s cooked through and you’re ready to rest the meat. This will ensure that you get a nice crispy bark on your pork butt. The downside is the body of the meat will be more dry, so this is a good technique to use if you plan on shredding the pork butt into pulled pork and adding a BBQ sauce.
If you follow these tips, you’ll be able to make the perfect smoky BBQ pork butt. Just remember to not wrap the pork butt until it’s cooked through, and you’ll be sure to impress your friends and family with your BBQ skills.
When To Wrap Pork Butt?
When you wrap your pork butt be sure to use butcher paper or heavy-duty foil. We prefer butcher paper because it allows the meat to breathe, which prevents it from getting soggy. Foil is also an option, but be sure to use heavy-duty aluminum foil so that it doesn’t tear.
To wrap the pork butt, simply place it in the center of a large sheet of butcher paper or foil. Then, fold up the sides of the paper or foil so that it covers the pork butt. Be sure to leave enough space so that you can easily insert a thermometer into the meat.
Once the pork butt is wrapped, place it back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.
Wrapping Pork Butt Using Foil
To wrap your pork butt with foil, place the pork butt in the center of a large sheet of heavy-duty foil. Then, fold up the sides of the foil so that it covers the pork butt. Be sure to leave enough space so that you can easily insert a thermometer into the meat.
Once the pork butt is wrapped, place it back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.
Wrapping Pork Butt Using Bucher Paper
To wrap your pork butt with butcher paper, simply place the meat on a sheet of butcher paper and fold the sides over. Then, place the wrapped meat in a baking dish or pan and put it in the smoker.
Be sure to leave enough space so that you can easily insert a thermometer into the meat. Once the pork butt is wrapped, place it back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.
Let Your Pork Butt Rest
Once your pork butt reaches an internal meat temperature of 190 degrees Fahrenheit, remove it from the smoker and let it rest for about 30 minutes. This will allow the meat’s natural juices to redistribute, making the meat more tender and juicy.
After the pork butt has rested, it’s time to slice it and serve. We like to serve our pork butt with a side of coleslaw and some BBQ sauce. We hope you enjoy your perfectly smoked pork butt!
Expert Tips For Smoking Pork Butt (Boston Butt)
- When smoking a pork butt, use hickory or apple wood for the best smoke flavor.
- Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit.
- Wrap it in butcher paper or foil and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.
- Let the meat rest for 30 minutes before slicing and serving.
Best Wood To Smoke Pork Butt
When it comes to smoking pork butt, there are a few things you need to know in order to achieve perfection. First, you need to use the right wood. Hickory and apple wood are the best woods for smoking pork butt because they give the meat a nice smoky flavor.
If you can’t find hickory or apple wood, you can also use mesquite or oak. We love Traeger apple pellets for smoking pork butts. These pellets will give your pork a nice apple flavor that pairs well with the hickory smoke.
Use A Meat Thermometer
One of the most important things to remember when smoking pork butt is to use a meat thermometer. This will help you ensure that the pork butt is cooked through and juicy. We like to use our Meater Plus wireless probes so that we can keep an eye on the internal temperature of the meat.
The Meater Block has a dual-sensor that monitors both the internal temperature of the meat and the ambient temperature of the smoker. This is important because you need to make sure that your smoker is maintaining a consistent temperature throughout the cooking process.
Using The Right Butcher Paper
When it comes time to wrap your pork butt, you have a few options. You can use foil, butcher paper, or even brown sugar. We like to use butcher paper because it allows the meat to breathe and doesn’t make the pork soggy like foil can.
You can go wrong with Traegers Pink Butcher Paper. This butcher paper is FDA approved and its pink color makes it easy to see when the meat is cooked through. Plus, it’s nice and thick so it won’t tear easily.
Wrapping Up Your Juicy Pork Butt
So, there you have it. Our top tips for smoking the perfect pork butts. It’s not as hard as it might seem, but it does require a bit of patience and attention to detail.
By following our guide, you should be able to produce a tender, juicy, smoky BBQ masterpiece that will have your guests raving! What are you waiting for? Get started on your own pork butt journey today.
