Smoked Pork Butt
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Posted: 08/12/26
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A smoked pork butt is the most forgiving big cook there is, which is exactly why it is the first thing I tell anyone to smoke. It goes on low and slow, rides through the stall while you sleep, and comes off as tender pulled pork that feeds a crowd for a few dollars a pound. I will walk you through exactly how long to smoke a pork butt, when to wrap it, and the internal temperature to pull it so it shreds easily with a fork.
The Most Forgiving Thing You Can Put on The Smoker
I will be honest, the first time I smoked a pork butt I stayed up half the night convinced I was doing it wrong, because the temperature just sat there for hours and would not budge. Turns out that is called a stall, it is completely normal and the fix is patience. Nobody warned me, so I am warning you.
What I love about a pork butt is that it is almost impossible to ruin. It has so much fat that even if you overshoot it just gets more tender, and one roast turns into pulled pork sandwiches on Sunday and chili, nachos, and tacos all week long. Jason calls it the gift that keeps on giving, usually with his mouth full, and he’s not wrong.
This is definitely the time to invest in a good meat thermometer. If you’re serious about maintaining a consistent temperature in your smoker, take the time to buy a Bluetooth meat thermometer. This will allow you to insert the probe into the meat to monitor where you’re at in the cooking process without lifting the lid of your smoker.
Why You’ll Love This Recipe
- This is the best smoked pork butt recipe for beginner and expert smokers, alike.
- Smoking pork butt is a tasty and affordable way to feed a crowd, or to meal prep for the week ahead.
- Pulled pork is a versatile protein that can be added to many different meals and dishes, so it never feels like boring leftovers.
Key Ingredients
- Pork shoulder or butt – Buy bone-in for added flavor. Ask the butcher to trim the fat, or do it at home to give the smoky flavor a better shot at penetrating the meat.
- Yellow mustard – This is what will adhere the seasoning to the pork. The flavor will not overpower the rub, so don’t worry if you’re not a huge mustard fan, you won’t taste it. Rub with oil if you’re really averse to the mustard.
- Pork rub – My homemade Sweet & Smokey Rub really enhances the flavor of this easy smoker recipe. Use any rub you love.
Find the full ingredient list with exact measurements in the recipe card below.
Pork Butt vs Pork Shoulder
Both of the cuts come from the same part of the pig, but there are a few differences. A butt is usually meatier and has more marbling than the shoulder. The pork butt sits higher and towards the back area where the pork shoulder is further down and towards the top of the leg. The shoulder is usually easier to find than a pork butt in a grocery store.
How To Smoke Pork Butt
Prep pork. Wipe the pork shoulder roast with a paper towel. Blot it well and remove any small bone fragments.
Rub. Cover the pork shoulder with yellow mustard and season all sides completely with rub.
Smoke. Place the pork shoulder roast on pellet grill in the middle of the grate. Close the lid and smoke the pork until it reaches an internal temperature of 195 degrees Fahrenheit. This will take between 15-20 hours depending on the size of your pork shoulder and the ability of your smoker to achieve a consistent temperature.
Wrap and rest. Remove the pork shoulder roast from the smoker when it reaches desired temperature and wrap in tinfoil. Let rest for 1 hour.
Pull. After 1 hour pull apart pork shoulder roast. Sprinkle the pulled pork with reserved Sweet & Smoky Rub and toss to mix.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage And Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: For convenience, freeze leftovers in portions in freezer bags or an airtight container. Thaw in the fridge overnight before reheating.
Reheat with a splash of water for moisture in the microwave or covered on the stovetop.
Serving Suggestions
Succulent pulled pork can be eaten so many ways. My family loves it as a main protein with sides like Baked Potatoes and Coleslaw, but it’s ability to transform as leftovers is where pulled pork really stands out.
A slice of homemade BBQ Pulled Pork Pizza especially on the grill is amazing and I love to whip up a batch of heart warming Pulled Pork Chili. It freezes well so I can pull it out on a chilly weeknight.
An easy night week meal are these Pulled Pork Taquitos are a super easy weeknight meal that the kids can help prepare. And when I’m feeling like I want to hit the drive-thru, I make Pulled Pork Fries which are infinitely better than anything from a takeout window!
Pro Tips
- Don’t dice up the pork! Pulling it actually keeps it a lot juicier and in the end, tastier.
- Keep in mind that smoking a pork butt takes about 1 1/2 to 2 hours per pound.
- If you prefer the outside of the pork to have a more bark-like, crisp texture, skip the wrapping step.
- Don’t let the internal temperature reach 205 degrees Fahrenheit or higher, this will dry out the pork.
Frequently Asked Questions
My temperature stalled, is that normal?
Yes this happens. At one point your temperature won’t rise or will very slowly. This is totally normal and happens as the collagen in the meat breaks down. Just let it continue to smoke and the temperature will rise again.
What type of wood should I use in the smoker?
Pork and fruit pair very well together so a cherry or apple wood chip is delicious. Another go to is the competition blend, pecan or oak chip. Try them all and see which one you like best.
What temperature is smoked pulled pork done?
Smoke the pork until the internal temperature range is 195 to 203 degrees Fahrenheit. Cook by temperature not time! A probe should slide in nice and easy, like it’s going into room temperature butter.
The pork butt reached temperature early, what should I do now?
Many people will put the pulled pork in a large cooler in the foil and then put towels in the cooler. This helps keep it warm. Another option is to pull the pork apart and put it in the slow cooker on warm with the juices until ready to serve.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Pork Butt
A pork shoulder or butt that is smothered in yellow mustard then rubbed with a delicious homemade seasoning then smoked low and slow. Tender, fall apart pulled pork!
Ingredients
- 8-10 pounds pork butt or shoulder, can be bone-in or boneless
- 3 Tablespoons prepared yellow mustard
- 1/2 cup Homemade Sweet & Smoky Rub
Instructions
- Preheat your pellet grill to 225 degrees Fahrenheit.
- Reserve 1 Tablespoon Sweet & Smoky Rub for later.
- Wipe down pork roast with paper towel. Make sure to clean off any small bone fragments and dry off any extra liquid.
- Cover pork shoulder roast with yellow mustard and season pork shoulder roast with the Sweet & Smoky Rub. Make sure the entire pork shoulder roast is completely covered with seasoning.
- Place the pork shoulder roast on pellet grill in the middle of the grate.
- Close the lid and smoke the pork until it reaches an internal temperature of 195 degrees Fahrenheit. Smoke it until it reaches 201 degrees Fahrenheit if you like a softer pork. This will take between 15-20 hours depending on the size of your pork shoulder and the ability of your smoker to achieve a consistent temperature. Yes, it will take this long!
- Remove the pork shoulder roast from the smoker when it reaches desired temperature and wrap in tinfoil. Let rest for 1 hour. After 1 hour pull apart pork shoulder roast. Sprinkle the pulled pork with reserved Sweet & Smoky Rub and toss to mix.
Tips
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: For convenience, freeze leftovers in portions in freezer bags or an airtight container. Thaw in the fridge overnight before reheating.
Reheat with a splash of water for moisture in the microwave or covered on the stovetop.
Nutrition Information
Calories: 229kcal (11%), Carbohydrates: 4g (1%), Protein: 27g (54%), Fat: 10g (15%), Saturated Fat: 3g (19%), Cholesterol: 92mg (31%), Sodium: 139mg (6%), Potassium: 526mg (15%), Vitamin A: 205IU (4%), Vitamin C: 2mg (2%), Calcium: 95mg (10%), Iron: 4.3mg (24%)
More Great Smoked Pork Recipes!
- Another great beginning recipe on the smoker is Easy Smoked Pork Loin with Dry Rub for Pork. It might be easy but it’s not lacking on flavor!
- Scared to make ribs on the smoker? No fear! Try these Smoked Ribs that are fail proof with step by step instructions!
- Try these tasty Smoked Pork Carnitas for Taco Tuesday one week!
Cindy says
This is my go to recipe for a good party!! So easy and delicious! I usually make it a day or two ahead, pull it apart and put it in the fridge. The day of the party I put it in the crockpot on warm. Just delicious
Courtney says
Awesome!! So nice that you can make it ahead of time! Thank you for rating this recipe!
z grills says
This smoked pork butt looks delicious! My blog had a complete guide to making the best-pulled pork recipe using Smoked Pork Shoulder (Pork Butt). Learn the tips and steps for tender pulled pork on your smoker. Plus a full video tutorial on How to Smoke Pork Shoulder.
https://blog.zgrills.com/pellet-smoked-pork-butt-recipe/
Courtney says
Thanks for sharing!
Denis Menard says
Hello im from ontario canada do you think that you will ship all of you rub spices in canada soon id like to get all of them.Thanks Denis Menard
the Evinks says
Hey Denis! Shoot us an email at gimmesomegrilling@gmail.com and we can get you some!
Jerry Bennett says
Hi, i’m preparing to smoke per yr recipe but need to know how much smoke you actually use. I’m using a Cajun Injector electric smoker and am new to the process. CI instructs to limit smoke to one or two hrs to avoid creosote. I’m using Traeger pellets. Thanks for doing this! Jerry B
Julie Evink says
Hey Jerry! I’ve never used that type of smoker so I’m sorry I’m not able to answer that!
Lisa says
Done!! No more looking for a pork rub-this is it!!
Taylor says
The best flavor!! So easy and absolutely delicious!
Julie Evink says
Glad you enjoyed it Taylor! Thanks for commenting and rating this recipe!
Samantha Dawn says
A great beginner recipe for me! My whole family loved it.
Julie Evink says
So glad everyone enjoyed it Samantha!
Marjory says
Perfect recipe for a beginner. Instructions were spot on and the taste was AMAZING!
Julie Evink says
So glad to hear this! Thanks for coming back and rating/commenting on the recipe!
Ashley says
I’ll definitely be adding this to my usual dinner rotation! It is a lot easier than some other recipes.
Julie Evink says
Hope you enjoy it!