Best Smoked Pork Butt Recipe

[{"selector":"#anim-3e3cc46a-47ff-43c5-9bd5-e9c0e8b87b95 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.9442358521353436%, -7.019927428474655%) scale(0.7246376811594203)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-90810fab-f305-4b3e-a47b-a0b92ec1a05c","keyframes":{"opacity":[0,1]},"delay":600,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Tender pork shoulder cooked with cherry wood and doused in flavorful mop sauce. Curved Arrow Scribbled Underline Make It

Prep Time: 15 Min – Bone-in pork butt - Yellow mustard - Your favorite BBQ dry rub - Wood for smoke cook Time: 8 HRS Ingredients Scribbled Underline Make It

Step 1

[{"selector":"#anim-45d9e20e-aeb4-42ab-b363-6e44e0f76151","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-3de38e20-9109-4c7c-b3f2-5f3ee33072b3","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d0d2f422-f119-4e0c-8242-ec5c35f31143","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bring the pork shoulder to room temperature for 30 minutes. Rub with yellow mustard and your favorite seasoning blend. Scribbled Underline Make It

Step 2

[{"selector":"#anim-d0904b0f-e69b-4043-807a-e7da8fe942d0","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-47f665e6-8b51-45ad-913d-c1812a400ae2","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1334c248-ceef-42ad-a26c-46dab93298f5","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat smoker to 275°F and add preferred wood. Place pork shoulder on the smoker grate, fat cap side up. Scribbled Underline Make It

Step 3

[{"selector":"#anim-48fc3cbb-492c-4d3c-b679-f09d089f1d69","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-ce12abea-5279-4b7e-ad43-7d999c394ede","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fa445692-a376-4242-b332-439649f0410f","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Baste the pork shoulder every 30 to 45 minutes with mop sauce. Scribbled Underline Make It

Step 4

[{"selector":"#anim-a4102861-b9af-49e0-a0ee-0a3254f071f5","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-0ca79ee8-f680-433f-b01d-209fb66b9dfc","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e9d285d9-21dc-405b-b163-9e53878d3705","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] At 160-165°F, remove the pork shoulder, wrap tightly in heavy-duty foil, and return to the smoker. Scribbled Underline Make It

Step 5

[{"selector":"#anim-dc4d7166-14bc-43a8-a582-bb6a263c418a","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-78d67a08-1169-40c2-967a-cf64c523a410","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e6b8a464-8097-496a-9ec4-ff3a6d25d3db","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] At 200-205°F, remove pork and let it rest in a cooler for 30-60 minutes. Carefully remove foil and shred the meat using gloved hands. Scribbled Underline Make It

Get the recipe!

[{"selector":"#anim-0601dce8-dc34-4e91-8a2f-799708cd9d7b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(1.381336719216836%, 2.324380465035332%) scale(0.8264462809917356)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Check our our best Smoked Pork Butt recipe for more details & tips. Scribbled Underline Make It