Recipe information
Ingredients for - Simple Smoked Pork Butt
How to cook deliciously - Simple Smoked Pork Butt
1. Stage
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.
2. Stage
Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
3. Stage
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.
4. Stage
Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.
