There’s no need to complicate things for no reason, so let’s make the simplest smoked pork butt. A pork butt is where you want to start if you are just getting into smoking meat. This smoked pork butt recipe is your key to amazing barbecue, and it’s so much easier than you might expect. The method requires minimal technique but delivers maximum flavor. All you need is a good piece of meat, a smoker, and some patience to let it happen.
This Recipe is…
- Incredibly Forgiving: Unlike other cuts, pork butt is nearly impossible to mess up!
- Budget-Friendly: One of the most economical and available cuts of meat per pound.
- Feeds a Crowd: A single pork butt yields enough meat for multiple meals with wonderful leftovers.
- Simple Method: No complex techniques required. Set it and forget it!
Key Info at a Glance
- Estimated Cook Time: 1 1/2 hours per pound (10-14 hours total)
- Smoker Temperature: 250°F
- The Stall: Expect around 155-160°F
- Finished Internal Temperature: 203°F
- Rest Time: 1 to 3 hours
- Recommended Wood: Apple or cherry
- Best For: Beginners, feeding crowds, meal prep
- Serves: 12-15 people
Jump down to the recipe card for the full instructions.
Grab Your Supplies
Ingredients
- Pork Butt – 6 to 10 pounds (also called pork shoulder or a Boston Butt) – Either bone-in or boneless will work.
- Kosher salt – I prefer Diamond Crystal brand kosher salt.
- Dry rub – Make your own, use your favorite store-bought or simply salt and pepper. When making a dry rub for pork, I like to use Black Pepper, Smoked Paprika, Dark Chili Powder, Cumin, Garlic Powder, and Brown Sugar.
Equipment and Accessories
- Smoker (any type works)
- Remote probe meat thermometer (highly recommended)
- Apple or cherry wood (chunks, chips, or pellets)
- Aluminum drip pan
- Butcher paper or aluminum foil for resting
- Meat shredding claws or forks
Important Tips and Things to Know
- The Stall: Don’t panic when the temperature stops rising around 155-160°F. This is normal and can last 1-2 hours.
- Timing: Plan for about 1 1/2 hours per pound, but it could take longer. Start early!
- Temperature is King: Don’t cook to time, cook to temperature (203°F).
- Pellet Smoker Tip: Use a pellet tube for additional smoke flavor when a using pellet grill.
- Make Ahead: Can be smoked the day before your event, chilled and reheated.
- Finish in the oven – After 8 hours of smoking, you can totally finish your pork butt in the oven without compromising flavor (or shame). If you’re running low on fuel or need to speed up the cooking process, simply wrap the meat tightly in foil or butcher paper, place it on a sheet pan and transfer it to a 300°F oven until it reaches the target internal temperature of 203°F.
Storage and Reheating Instructions
- Refrigerate: Up to 4 days in airtight container.
- Freeze: Up to 3 months, vacuum-sealed for best results
- Reheat: Add a splash of apple juice or broth, heat wrapped in foil in a 300° F oven until warmed through. OR crisp pulled pork up in a in a hot skillet (my favorite method)
Serving Suggestions
When it’s time to serve, not much top classic pulled pork sandwiches topped with creamy coleslaw, or give it a Mexican twist in carnitas tacos with fresh lime and cilantro. Load it onto nachos for game day, stir it into creamy mac and cheese, or create hearty rice bowls. For a quick weeknight meal, stuff it into baked potatoes or simmer it into a rich pulled pork chili.
The possibilities are pretty much endless and the leftover pulled pork recipes are the best part.
Simple Smoked Pork Butt
Tender, fall-apart smoked pork butt with a flavorful bark and smoky-sweet notes, requiring just salt, smoke, and time. No wrapping, spritzing or checking needed!
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Servings: 14 people
Ingredients
- 7-8 lb pork butt
- 2-3 tablespoons kosher salt
- 2-3 tablespoons dry rub or black pepper
Instructions
- Prep the Meat. Pat the pork butt dry with paper towels and trim off any loose pieces of meat. Keep the fat cap intact, but score it in a crosshatch pattern in the fat cap, through the fat but not the flesh. This will help render the fat and allow the seasoning to penetrate.
- Season. At least one hour before cooking, season with a generous coating of kosher salt (if your dry rub doesn’t contain salt). Follow with a dusting of your favorite dry rub or simply coarse black pepper. For best results, season up to 24 hours ahead (dry brine) and let it rest uncovered in the refrigerator. Let sit at room temperature for 1 hour while you setup your smoker.
- Prepare Smoker. Preheat your smoker to 250°F and set up for indirect heat cooking. Place a drip pan under the cooking area to catch any fat drippings. Add your wood chunks, chips, or pellets – apple or cherry wood pairs perfectly with pork.
- Smoke. Place the seasoned pork butt in the smoker and insert a thermometer probe into the thickest part of the meat. Let it smoke undisturbed until it reaches an internal temperature of 203°F-205° F, or until it is “probe tender” (10-14 hours).
- Rest. Once the pork reaches the pull temperature, wrap it tightly in butcher paper or aluminum foil. Place it in a cooler so it stays warm and let it rest for at least 1 hour, though 2-3 hours is even better.
- Shred. While the meat is still warm, pull it apart either by hand (with nitrile gloves) or using shredding forks. Mix the flavorful outer bark pieces throughout the tender interior meat for the best flavor in every bite. Enjoy!
Video
Notes
- No need to wrap or spritz during the cook.
- Expect a stall around 155-160°F where the temperature pauses climbing.
- Verify temps by spot-checking with an instant-read probe thermometer.
- Start early – cooking time varies significantly and it will almost always take longer than expected.
- Finish in the oven– If you run out of fuel or it’s taking too long, wrap the pork butt and finish cooking in a 300°F oven.