Get ready to transform an ordinary cut of meat into a legendary feast that will have your guests begging for seconds! This Southern-style smoked pork butt is the ultimate crowd-pleaser that promises tender, juicy meat with a perfect blend of smoky flavor and spicy kick. Whether you're a backyard BBQ master or a novice cook looking to impress, this recipe will elevate your culinary skills and transport your taste buds to barbecue heaven.
Prep Time: 20 mins
Cook Time: 12 hrs
Total Time: 12 hrs 20 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 (5-7 lb) pork butt
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp cayenne pepper
- Wood chips for smoking
Instructions
- Remove pork butt from refrigerator 1 hour before cooking to allow it to come to room temperature.
- In a small bowl, mix paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub.
- Pat the pork butt dry with paper towels and generously coat all sides of the meat with the prepared spice mixture, ensuring even coverage.
- Prepare your smoker by preheating it to 225°F (107°C). Soak wood chips in water for 30 minutes before use.
- Place the seasoned pork butt fat side up on the smoker grates, and insert a meat thermometer into the thickest part of the meat.
- Add soaked wood chips to the smoker box and maintain a consistent temperature between 225-250°F throughout cooking.
- Smoke the pork butt for approximately
- 5 hours per pound, or until the internal temperature reaches 195-205°F.
- During smoking, spritz the meat with apple juice or water every 1-2 hours to keep it moist.
- Once the internal temperature is reached, remove from smoker and wrap tightly in aluminum foil. Let rest for 1 hour before pulling or slicing.
- Shred the meat using two forks and serve with your favorite barbecue sauce or sides.
Tips
- Temperature is Key: Patience is crucial when smoking pork butt. Maintain a consistent low and slow temperature between 225-250°F for the most tender results.
- Wood Chip Selection: Choose hickory or apple wood chips for a classic smoky flavor that complements the pork's richness.
- Moisture Matters: Regularly spritz the meat with apple juice to prevent drying and add extra flavor complexity.
- Resting is Essential: Always let the meat rest for at least an hour after smoking to allow juices to redistribute, ensuring maximum tenderness.
- Invest in a Good Meat Thermometer: Internal temperature is the most reliable indicator of doneness. Aim for 195-205°F for perfect pulled pork.
- Prep Ahead: Allow the meat to come to room temperature before seasoning and smoking for more even cooking.
- Don't Rush the Process: Low and slow is the mantra for perfect smoked pork butt. Plan for approximately
- 5 hours of cooking per pound.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
