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.
- 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.
- 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.
- 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!
