Get ready to transform an ordinary pork butt into a mouthwatering, fall-apart tender BBQ sensation that will have your friends and family begging for seconds! This Pit Boss smoked pork butt isn't just a recipe—it's a culinary journey that combines smoky flavors, perfect seasoning, and low-and-slow cooking techniques that guarantee a mind-blowing eating experience. Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, this recipe will elevate your grilling game to legendary status.
Prep Time: 20 mins
Cook Time: 12 hrs
Total Time: 12 hrs 20 mins
Cuisine: Barbecue
Serves: 8 servings
Ingredients
- 1 (8-10 lb) pork butt
- 1/4 cup pork rub
- 1/2 cup apple cider vinegar
- Wood chips for smoking
- BBQ sauce for serving
Instructions
- Remove pork butt from refrigerator 1 hour before cooking to allow it to reach room temperature. Pat the meat dry thoroughly with paper towels.
- Generously coat the entire pork butt with pork rub, massaging the seasoning into all surfaces, ensuring complete and even coverage.
- Prepare your smoker by preheating to 225-250°F (107-121°C). Use a mix of hickory and apple wood chips for rich, balanced smoky flavor.
- Place the seasoned pork butt fat side up on the smoker grates. Insert a meat thermometer into the thickest part of the meat, avoiding fat or bone.
- Smoke the pork butt, maintaining consistent temperature. Every 2 hours, spritz the meat with apple cider vinegar to keep it moist and enhance bark development.
- Continue smoking until internal temperature reaches 195-205°F (90-96°C), which typically takes 10-12 hours for an 8-10 lb pork butt.
- Once target temperature is reached, remove from smoker and wrap tightly in butcher paper or aluminum foil. Let rest for 1-2 hours to allow juices to redistribute.
- Unwrap, shred the meat using two forks, and serve with your favorite BBQ sauce on the side.
Tips
- Temperature is King: Maintain a consistent smoker temperature between 225-250°F for even cooking and maximum tenderness.
- Wood Chip Magic: Use a blend of hickory and apple wood chips to create a complex, rich smoky flavor profile.
- Moisture Matters: Spritz the meat every 2 hours with apple cider vinegar to keep it juicy and develop a beautiful bark.
- Patience is a Virtue: Don't rush the process. Low and slow cooking is essential for breaking down tough connective tissues.
- Rest is Best: Always let your smoked pork butt rest for 1-2 hours after cooking to redistribute juices and ensure maximum flavor and tenderness.
- Meat Thermometer is Your Friend: Use a reliable meat thermometer to track internal temperature and know exactly when your pork is perfectly done.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 55g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 160mg
