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How to Smoke a Pork Butt

How to Smoke a Pork Butt

Pork Butt is one of David’s favorite meals. It’s not labor intensive, so he can enjoy his friends and family. What’s more, he loves cooking a pork butt because you can shred it, eat it plain, or use it in leftovers in pulled pork tacos, tostadas, quesadillas, chili, and barbecue! Hooray for leftovers!

Learn how to smoke a pork butt in this information article! Then come see us!

How to Pick Out a Pork Butt

Pork butt, pork shoulder, pork roast – what are you supposed to buy?

To break it down, the pork butt is actually part of the shoulder. It’s often known by the term, Boston Butt.

Your next decision is trying to decide to get a boneless butt or one with bone in. If you get one with a bone in, it will help keep your meat from falling apart.

If you go the boneless route, make sure you have a butcher cut it and tie it up.

The best size for you depends on how many people you are feeding and if you want leftovers. A ten pound butt is a great option.

Set Aside Some Time

This isn’t something you decide to cook at the last minute.

It takes about eight to ten hours to cook thoroughly. You want to make sure to start it with enough time for it too cook. We can also help you with cooking tools so you can set it and walk away!

How to Prepare Your Pork Butt

You want to follow a few steps when preparing your pork butt.

  1. Trim the fat off the top. It’s a good idea to trim it right when you take it out of the refrigerator because it’s much easier to trim off cold fat. Perfection isn’t the goal, just get rid of the excess.
  2. Many people like to add a binder such as olive oil, mustard, or another dressing. This is purely to keep your seasoning on the meat. Rub your meat down with the binder.
  3. Next add your seasoning. Our favorite seasoning is Lane’s Signature Rub. Coat your whole pork butt with this amazing rub!

Cook on Your Big Green Egg

You’ll cook your pork butt over indirect heat. Watch your temperatures and make sure your basket stays full.

In addition, choose your wood chunks carefully and according to your flavor preferences.

What is a good temperature? Look at 275 degrees until the internal temperature of your meat is around 180 degrees. This should take about six to seven hours.

Once you get to that temperature, wrap your meat and put it back into your Big Green Egg for about one to two hours until the internal temperature reaches 205 degrees.

Let Your Pork Butt Rest

The next thing you need do is let it rest for about an hour. This keeps juices from running anywhere and gives you time for it to cool off a bit.

Eat It and Enjoy

Now it’s time to eat it – you can cut it and eat it as is. Or you can shred it and eat it that way plain or with your favorite sauces! Come see us for a huge selection of sauces.

Looking for more tips? Check out our friend, Ryan Lane, from Lane’s BBQ!

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Enjoy these Fired Up Chicken Wings with a Jerk Marinade that are cooked with the Rainford Method. Ingredients 1⁄2 cup (125 ml) canola oil 1⁄4 cup (60 ml) Jerk Marinade (see below) 2 Tbsp (30 ml) chili powder 2 Tbsp (30 ml) onion powder 1 Tbsp (15 ml) garlic powder 1 Tbsp (15 ml) smoked paprika 1 Tbsp (15 ml) freshly ground black pepper 1 jalapeño chili (for less heat, seed the chili) 1 tsp (5 ml) kosher salt 1⁄2 tsp (2 ml) ground ginger 2 lb (1 kg) chicken wings Fired Up Chicken Wings Instructions Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl. Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours. Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C. Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels. Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear. Makes 2 main course servings or 10 appetizer servings. Jerk Marinade Ingredients 3⁄4 cup (185 ml) white vinegar 1⁄2 cup (125 ml) orange juice 1⁄4 cup (60 ml) olive oil 1⁄4 cup (60 ml) soy sauce 1 lime, juiced 2 Tbsp (30 ml) garlic powder 1 Tbsp (15 ml) dried thyme leaves 1 Tbsp (15 ml) ground allspice 1 1⁄2 tsp (7.5 ml) dried red chili flakes 1 1⁄2 tsp (7.5 ml) dried ground sage 1 1⁄2 tsp (7.5 ml) freshly ground black pepper 1 tsp (5 ml) kosher salt 3⁄4 tsp (4 ml) ground cinnamon 3⁄4 tsp (4 ml) ground nutmeg 1 cup (250 ml) chopped onion 3 green onions, finely chopped 1 Scotch bonnet chili, seeded and chopped Jerk Marinade Instructions Blend all ingredients together in a food processor until smooth. Makes 13⁄4 cups (450 ml). Recipe from Big Green Egg and courtesy of Robert Rainford.Fired Up Chicken Wings
David and Jessica On Location at the Arkansas Food BankDavid and Jessica On Location at the Arkansas Food Bank