HOW TO SMOKE BOSTON BUTT
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How to Smoke Boston Butt, aka Pork Shoulder.
A good smoked Boston Butt is incredibly tender, juicy, and flavorful. Smoke it for hours on low for pork that is fall-off-the-bone tender!
Big Daddy’s on the smoker! He’s a great cook, he’s even better on the grill. “Paula, it’s not a grill…. It’s a smoker!” Ok, it’s a smoker and we smoke Boston Butts, which is actually not a butt, but a shoulder…. Grilling/Smoking… shoulder/butt… to-may-to, to-mah-to. 😉
The firebox is the opening at the bottom of this picture. The cooking surface is punched steel. It is built on an 8×12 boat trailer frame making it easily transportable.
I start with about 5 lbs of charcoal, shown here, just coming up to temperature. I control the burn rate by adjusting the smoke stack openings and opening the stacks to various degrees of the firebox door. Next, I feed charcoal as need to maintain the desired temperature.
I inject the shoulders with apple juice for extra flavor and moisture.
I rub the shoulders with seasonings that have brown sugar, paprika, salt, black pepper, garlic powder, and/or cumin. The rub adds robust flavor and creates a nice dark bark, or crust, on the outside of the meat.
I use all kinds of wood for smoke flavor. I chose Hickory chunks in this application because of the extended cooking time required. Be sure to soak the chunks in water, so the chunks smolder slowly.
WHAT WOOD DO I USE FOR SMOKING RIBS OR BUTTS
- Fruit woods like apple and cherry are good.
- Oak is another alternative and will have a slightly meatier flavor.
- Pecan wood gives a mild flavor without being like a campfire.
Add the water-soaked chunks to the coals in the firebox to create smoke. Smoke adds another layer of flavor to the Butts.
Monitor the coals to maintain a constant temperature. Continue adding wood chunks as needed to maintain smoke level.
I cook between 225-250°F for 5 to 8 hours for Boston Butts depending on the size.
INTERNAL TEMPERATURE FOR PULLED PORK
Once the meat reaches an internal temperature of 180 F to 190 F, take it off the grill. Keep in mind that the pork shoulder will continue to cook internally by 10 degrees even after it’s been removed from the grill. For pulled pork, the ideal temperature is 205°F. The high internal temperature allows collagen to break down, making the meat very tender. You can serve the meat once it reaches 165 F, but it won’t be tender enough to pull apart properly.
RECOMMENDED MEAT THERMOMETERS FOR GRILLING & SMOKING
BOSTON BUTT (aka pork shoulder)
Prep the Meat:
Set the meat out before you begin preparing the smoker so they’ll come to room temperature. Then inject them in order to maintain moisture. I use apple juice. Then rub the meat with a dry rub or spices. I use this recipe for BBQ seasoning rub, there are many rubs on the market to suit your taste.
Start Smoker:
Begin soaking wood in water, I use Hickory chunks. Light the coals, when they’re smoldering add the water-soaked wood chunks. Adjust the grill opening to bring temperature up to 225 to 250°F. It may take 45 to 60 minutes to reach this temperature.
When it comes to temperature, place the Boston Butts on the grill grate fat side up and be patient. Maintain a temp of 250°F for about 5 hours or until it reaches an internal temp of 190 degrees.
You can make a lot of meals with leftover smoked pork. Nachos and Pulled Pork Quesadillas are two that we enjoy. Pulled pork sandwiches are the most common way to enjoy smoke butt. Be sure to make my Alabama White Sauce for your sammie!
YOU’LL ENJOY THESE TOO
- Favorite Short-cut Baby Back Ribs
- Famous Potato Salad
- Twice Baked Potato Casserole
- Bacon-Wrapped Potato Wedges
- 3-2-1 Ribs
- Bacon Ranch Twice-Baked Potato Salad
- Best Traeger Recipes
- Hashbrown Potato Casserole No Cream Soup (Funeral Potatoes)
I updated this post from an earlier version dated June 18, 2012. I made new photos and simplified the recipe instructions.
HOW TO SMOKE BOSTON BUTT
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Save To Your Recipe BoxIngredients
- 3 pound Boston butt
- 3 ounces apple juice to inject into meat
- 3 tablespoons olive oil
- 3 tablespoons BBQ rub Here's my recipe for BBQ RUB
Instructions
- One hour before you want to put your pork butt on the smoker, take it out of the refrigerator.
- Inject the pork with apple juice. Next, rub it with olive oil. Sprinkle the dry rub onto the pork butt and rub it in, making sure to cover the entire butt.
- When the smoker comes to temperature, place the Boston Butt on the grill grate fat side up and be patient. Maintain a temp of 250°F for about 5 hours or until it reaches an internal temp of 190 degrees. (You'll need an accurate meat thermometer to check the temp.)
- Remove the pork butt from the smoker, wrap the whole thing tightly in foil, and let rest for at least 1 hour and up to 3 hours.
- Shred the pork using meat claws.
- Serve plain, over lettuce, on buns, in tacos shells, etc.
Loved this recipe. I’m fairly new at smoking meats and I really appreciate when true pitmasters share their hard-earned tips for others to improve their techniques. I used mustard for my binding agent rather than olive oil but from what I understand pretty interchangeable. Your recipe was easy to follow and informative. Thank you
Glad you enjoyed it. Smoking is the method and once you learn it you can change the flavors to what you like. Thank you for commenting, Chris.
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What else can you use? Besides, apple juice??
Any fruit juice will work.
Do u not foul the park at all. Just put it straight I. The smoker.
This pulled pork turned out so tender and flavorful! I will be making this recipe again!
Love me some smoked pork. Yum!
Just finished a smoke house and cooked 2 boston butts at 8 lbs each. With 15 pound of lump charcoal over 9 hours at a pretty steady temp of +/- 250° to 260°. And hickory smoke the entire time. Followed your directions and they came out PERFECT!! THANKS. The best investment is a great temperature probe that broadcast to the house. The hardest part was the patients it took watching the temp s.l.ow..ly rise.
I completely agree with watching the temp. I have no patience!
This looks so amazing! I do my pork shoulder in the oven low and slow but I can't wait to try this but I need to get a smoker first! Thanks so much for linking up to Creative Thursday last week. I can't wait to see what you link up this week. Have a wonderful weekend.
Michelle
I am definitely sharing this post with DH! Injecting with apple juice, I am going to give that a try. I love a moist piece of meat. I'd love it if you would link up to Fantastic Thursday. Hope to see you there!