Smoked Pork Butt
Smoked Pork Butt yields succulent, pull-apart pork infused with deep wood smoke and a sweet-heat crust from brown sugar and New Mexico chile powder. It’s perfect piled onto buns, heaped on platters, or served with classic barbecue sides for gatherings and weekend cooks. Expect rich, smoky flavor and tender slices or shreds that shine at cookouts and family dinners.
- Prep25 mins
- Cook6 hrs
- Serves16
- DifficultyMedium
- 1
Assemble all the ingredients.
- 2
If you like, soak the pork butt in a brine solution for at least 4 hours or overnight; there is a brine recipe on this site titled 'Basic Brine for Smoking Meat'. Keep it covered and in the refrigerator while brining.
- 3
Preheat an outdoor smoker to 200 to 225 degrees F (95 to 110 degrees C). Set a roasting rack inside a drip pan. While the grill heats, mix the brown sugar, chili powder, and any other seasonings to your taste in a small bowl.
- 4
Coat the meat generously with this mixture and rub it in with your fingers.
- 5
Place a roasting rack in a drip pan and set the meat on the rack.
- 6
Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until the internal pork temperature reaches 145°F (63°C).
- Calories 473.81 kcal High
- Protein 24.79 g Good Source
- Carbs 3.03 g Moderate
- Total Fat 40.33 g High
- Saturated Fat 18.89 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 549.71 mg High
- Sodium 35.8 mg Low Source
- Fiber 0.02 g Low Source
- Sugar 2.99 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 49.73 mg Low Source
- Iron 2.93 mg Moderate
- Potassium 30.46 mg Low Source
- Vitamin A 0.4 mcg_rae Low Source
- Vitamin C 1.19 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.