9 STEPS TO SMOKING THE PERFECT BBQ PORK BUTT?
At Slo' Motion BBQ, we’ve spent years perfecting the art of barbecue, and smoking a pork butt is one of our specialties. Whether you’re hosting a backyard gathering or looking to elevate your barbecue game, these tips will help you achieve tender, flavorful, fall-apart pork every time.
What Makes Pork Butt Special?
Pork butt (or Boston butt) comes from the upper part of the pork shoulder. It’s a well-marbled cut of meat that becomes incredibly tender and juicy when cooked low and slow. Whether you’re aiming for pulled pork sandwiches, tacos, or a standalone dish, smoking a pork butt is a crowd-pleaser that embodies the essence of great barbecue.
Tips for Smoking the Perfect Pork Butt
1. Choosing the BEST Pork Butt:
Look for a pork butt with good marbling and a nice fat cap. The marbling ensures flavor, while the fat cap bastes the meat during the cook. If it is excessive don't be afraid to trim, looking for 1/4 - 1/2 inch of fat cap.
2. Season Generously:
Don’t skimp on the seasoning! A simple rub with salt, pepper, paprika, and a touch of sugar works wonders. For even more flavor, consider a dry rub with garlic powder, onion powder, and a little cayenne for heat. Or check out Slo' Motion BBQ's Rubs!
3. Let it Rest Before Smoking:
After applying your rub, let the pork butt sit in the fridge for a few hours or overnight. This allows the flavors to penetrate the meat.
Pro Tip: Wrap it in saran wrap before resting it, this allows it to really soak in the seasonings.
4. Low and Slow is Key:
Set your smoker to 225°F to 250°F and let the pork butt cook slowly. This low temperature allows the connective tissue to break down, resulting in tender, juicy meat.
Pro Tip: Place a water pan inside you smoker closest to the heat, the extra humidity will ensure your Pork Butt stay moist and juicy during the cook.
5. Add Wood for Flavor:
Use wood like hickory, apple, or cherry for that signature smoky flavor. Mix and match to find your perfect flavor profile! We really like Wisconsin Oak, it has a nice even burn making it easy to manage temperatures during the cook.
6. Use a Meat Thermometer:
Invest in a good meat thermometer to monitor the internal temperature. You’re aiming for 195°F to 205°F for perfectly tender pork. We really enjoy ThermoPen (but are not affiliated with them).
Pro Tip: Use a bone in Pork Butt, you can jiggle the bone, if it starts to slide out its close to being done!
7. Don’t Rush the Stall:
Around 160°F, the meat may “stall” as moisture evaporates. Be patient—this is normal and part of the process. Wrapping the pork butt in foil (Texas crutch) can help push through the stall or placing it in a foil pan and covering it with foil works too.
8. Let It Rest After Cooking:
Once the pork reaches the desired temperature, wrap it in foil and let it rest for 30 minutes to an hour in the oven on warm or in a cooler. This allows the juices to redistribute, making every bite succulent.
9. Shred and Serve:
Use two forks or meat claws to shred the pork. Toss it with your favorite barbecue sauce, or serve it plain to let the smoky flavor shine.
Pro Tip: Use that bone to shred up the Pork Butt
Why It’s Worth the Effort
Smoking a pork butt takes time, but the payoff is well worth it. The combination of smoky flavor, tender meat, and the satisfaction of a job well done makes it a standout dish at any gathering. Whether you’re a beginner or a seasoned pitmaster, following these tips will help you nail it every time.
Check out our WIsconsin BBQ sauces here to boost your flavors!