Smoked Pork Butt Recipe (Tender, Juicy & Full of Flavor!)

If you've never smoked a pork butt before, get ready to become obsessed with one of the most satisfying and flavorful cuts in barbecue! Despite the name, pork butt (also known as Boston butt) actually comes from the upper part of the shoulder. And thanks to its extensive marbling, it's ideal for low and slow smoking, which makes for tender, juicy pulled or sliced pork.

I use an easy brine paste in this recipe that's made with garlic, rosemary, mustard, olive oil, and spices to infuse the meat with flavor before it even hits the smoker. A 12-pound bone-in pork butt is smoked for eight hours at 225°F to slowly build the smoke flavor and allow it time to get very tender. This is followed by a blast of heat at 325°F to form a gorgeous crust. Then I let it rest for an hour after wrapping it in foil, at which point it's ready to shred or slice and serve!

This thorough guide will walk you through every step, from prep and smoking to resting and serving, so you can smoke pork butt like a pro!

What Is Pork Butt? (And Why It's Perfect for Smoking)

Despite its name, pork butt doesn't actually come from a pig's rear end, it comes from the upper shoulder (it's also known as Boston butt). This cut has just the right balance of fat, collagen, and connective tissue that renders slowly during the smoking process, which is why it always turns out tender and juicy.

Pork butt is a favorite among home smoking hobbyists (and pitmasters) for a few reasons:

• The fat throughout the meat melts into the muscle, which creates a very tender, juicy roast.
• The connective tissue breaks down during long cooking times, helping the pork stay juicy and flavorful.
• A large bone-in pork butt (like the 12-pound cut in this recipe) is ideal for smoking low and slow to serve a crowd or to keep leftovers for sandwiches or tacos.

You might also hear this cut called shoulder roast or Boston shoulder, but make sure to choose a bone-in pork butt when you want maximum flavor.

Choosing and Prepping Your Pork Butt

What to Look for at the Store

For this recipe, go with a bone-in pork butt weighing around 12 pounds. Bone-in cuts have a much better flavor and give more structure during the smoking process. Look for:

• Good marbling: Fat equals flavor!
• Even shape: A uniform shape helps it cook evenly. Note: You can see in the images that the one we smoked wasn't uniform, but you can also see how juicy it was when we sliced it. So while this is something we always look for, it's not something to stress over if you can't find one.

If you see it labeled as Boston butt, you're in the right aisle. Just be sure it's not the picnic shoulder, which comes from a different area of the pig.

Flavorful Brine Paste

Instead of a dry rub, we brine our smoked pork butt with a brine paste that acts as both a marinade and adds a flavorful crust. There are only a few ingredients but it packs in a lot of flavor:

• Garlic
• Fresh rosemary (can substitute dried)
• Salt + black pepper
• Olive oil
• Mustard: Use your favorite! We use anything from classic yellow to horseradish-flavored - they're all delicious.

How to Brine and Prep

1. Mix the brine: In a small bowl, combine the chopped garlic, rosemary, salt, pepper, olive oil, and mustard.
2. Coat the pork: Pat the pork butt dry (we just use paper towels), then massage the brine all over the surface and into any crevices.
3. Wrap it and refrigerate: Cover it tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This is an important step as it really helps to flavor the meat. Plus it's nice to do this the day before so you can just pop it on the smoker the next morning (or whenever you're ready).

Smoking Process: Step-by-Step Guide

By starting low and finishing hot, your smoked pork butt will turn out tender and juicy with a flavorful outside crust. Here's how to do it:

1. Preheat Your Smoker: Set your smoker to 225°F. Wood Suggestions: Hickory or oak for a stronger, more classic barbecue flavor. Use applewood or cherry for a slightly sweeter, more subtle smoke flavor.
2. Place the Pork Butt in the Smoker: Remove the pork from the fridge while your smoker comes up to temp. Set it directly on the grates, fat side up, so the fat bastes the meat as it cooks. There's no need to mop or spritz because of the olive oil and mustard in the brine paste.
3. Smoke at 225°F for 8 Hours: Let the pork butt smoke undisturbed for 8 hours. During this time the smoke flavor will build gradually and the internal temperature will rise slowly, usually into the 160-170°F range. You may hit a stall-a point where the internal temperature plateaus. This is normal!
4. Crank Up the Heat: After 8 hours, increase the temperature to 325°F and continue cooking for about 1 more hour, or until the internal temperature reaches 190°F. Use a meat thermometer!!
5. Rest the Meat: Once it hits 190°F, remove the pork butt, wrap it tightly in foil, and let it rest for 1 hour. Resting allows juices to redistribute and the internal temp to carry over to about 195°F.

Resting and Shredding (or Slicing) the Pork Butt

Why Resting Matters

After a long smoke, your smoked pork butt needs a break, and that hour of rest is just as important as the cook itself. Wrapping the roast in foil and letting it rest allows:

• Juices to redistribute instead of leaking out when sliced or shredded
• Internal temperature to rise slightly (carryover cooking)
• Collagen and fat to relax, making the meat exceptionally tender

Shredding the Pork (Pulled Pork Style)

Once rested, your pork butt should be tender enough to shred. Don't discard the juices that have accumulated!

• Check the bone: For bone-in pork, the bone should easily slide out.
• Shred the meat: Use meat claws, forks, or even just your hands to pull the meat into bite-sized pieces.
• Remove any large fat deposits and gristle as you go (but not all - a little fat is delicious).
• Toss with the juices: Drizzle the reserved juices from the foil wrap back over the pulled pork.

Slicing the Pork

I prefer my smoked pork butt to be shredded, but my mom loves it sliced, so I'm including it here in case that's your preference, too. (It will be very tender so it doesn't always slice cleanly).

• Use a sharp carving knife or slicing knife
• Slice across the grain

Finishing Touches

Whether you pull or slice, consider adding:

• A splash of apple cider vinegar (be cautious with this - just a very small amount)
• A drizzle of your favorite barbecue sauce

Serving Suggestions for Smoked Pork Butt

Smoked pork butt is incredibly versatile! You can serve it so many different ways, or even just on its own (especially this recipe - it really has a lot of flavor). Here are some ideas:

Classic Pulled Pork Sandwiches

The most classic way to enjoy smoked pork butt is piled high on a soft sandwich bun, paired with:

• Creamy coleslaw
• Dill pickles or pickled red onions
• A generous drizzle of your favorite barbecue sauce. Experiment between vinegar-based, mustard-based, or Kansas City sweet and smoky.
• Toast your buns first if you like!

Tacos, Burritos, and Nachos

Leftover pulled pork is excellent in Mexican dishes! Try one of these or get creative:

• Pork tacos with corn tortillas, avocado, cotija cheese, and lime
• Barbecue pulled pork nachos with melted cheddar, jalapeños, and black beans
• Pulled pork enchiladas or burritos with a smokey salsa

On Its Own with Barbecue Sides

Pair your sliced or shredded pork with classic barbecue sides:

• Creamy smoked mac and cheese
• Cornbread with honey butter
• Collard greens
• Smoked baked beans
• Potato salad
• Coleslaw
• Grilled vegetables

Don't forget to have extra barbecue sauce available!

Leftovers

Smoked pork butt stores well and can be turned into a whole new set of meals:

• Toss it into soups or chili
• Use it in fried rice (or just make regular rice and have a barbecue rice bowl)
• Make a breakfast hash
• Stir some into cheesy grits
• Top a baked potato
• Make a mac and cheese bowl

Storage and Reheating Tips

Smoked pork butt is delicious the day it's made but it's also one of the best meats to make ahead or freeze for later. Here's how to keep it juicy and flavorful long after the smoke clears!

How to Store Leftover Smoked Pork

In the refrigerator:

• Let the pork cool to room temperature (no longer than 2 hours after cooking)
• Store in an airtight container or wrap it tightly in foil
• Keep in the fridge for up to 4 days

In the freezer:

• Divide the pork into containers or freezer-safe bags (smaller portions are easier to thaw)
• Pour a bit of broth over the meat to prevent it from drying out (or some of the juices you reserved earlier)
• Label and freeze it for up to 3 months

How to Reheat Smoked Pork Without Drying It Out

Oven Method

1. Preheat your oven to 300°F
2. Place the pork into a baking dish with a splash of broth or water
3. Cover it tightly with foil and heat until it's warmed through (about 20-30 minutes)

Skillet Method

1. Heat a bit of oil or butter in a pan
2. Add some pork and a little broth or barbecue sauce
3. Cook it over medium heat until it's hot and slightly crispy on the edges

Steam Method

1. Place the pork in a heatproof bowl or foil packet and place it inside a steamer basket
2. Steam for 10-15 minutes or until it's heated through

Microwave Method

We don't recommend this method as it's easy to dry out the pork, but it will do in a pinch.

• Place the pork in a covered microwave-safe dish
• Add a tablespoon of broth or water and heat in 30-second intervals, stirring between rounds to avoid it drying out too much

Tips for Smoking Pork Butt Like a Pro

Whether you're smoking your first pork butt or you've done it a dozen times, these tips will help you get consistently great results!

1. Let the Brine Work Its Magic: Don't rush the brining process. Letting your pork butt rest overnight in the garlic-rosemary-mustard mixture not only adds incredible flavor but it also helps tenderize the meat.
2. Use a Meat Thermometer: Pork butt is done when the internal temperature reaches 190°F, not when the clock says so.
3. Anticipate the Stall: Expect a plateau in temperature around 160-170°F, also known as "the stall." It's totally normal. Don't panic, and don't crank the heat until it's time.
4. Don't Over-Smoke: Pork absorbs the most smoke flavor during the first few hours. Using too much wood or continuing to add chunks throughout the cook can lead to a bitter taste.
5. Save the Juices: When you wrap and rest your pork, all those delicious juices collect inside the foil. Save it and pour it over your pulled pork to add even more moisture and flavor. (Reserve a small amount if you're planning on freezing or reheating leftovers).
6. Resting Isn't Optional: Wrap your pork tightly and let it rest for at least 1 hour before shredding or slicing it. This helps redistribute its juices and allows it to gently finish cooking.
7. Batch It and Freeze It: Smoking a large cut like a 12-pound pork butt is perfect for meal prep. Portion it out after shredding or slicing and freeze it for quick dinners.

Frequently Asked Questions

Is pork butt the same as pork shoulder?

Not exactly. Pork butt (also called Boston butt) comes from the upper part of the shoulder, while the pork shoulder (also labeled "picnic shoulder") comes from the lower part. Both are tough, fatty cuts that benefit from cooking them low and slow, but pork butt is generally more marbled and a better cut for smoking.

How long does it take to smoke a 12-pound pork butt?

With a two-stage method like this one, expect about 9 or so hours total:

• 8 hours at 225°F
• 1 hour (give or take) at 325°F (until internal temp reaches 190°F)

Always cook by temperature, not just time, as each pork butt is slightly different. Make sure you put the meat thermometer into the thickest part of the meat.

What internal temperature should I cook smoked pork butt to?

Pull the pork butt from the smoker when it reaches an internal temperature of 190°F. This is the ideal temperature for shreddable, juicy pork, and the temperature will continue to rise slightly while it's resting. Use a meat thermometer to be certain when it's at the correct temperature.

Do I really need to rest it for an hour?

Yes! Resting allows juices to redistribute and lets the internal temperature rise gently through carryover cooking. Skipping the rest can result in dry meat and lost flavor - that's not something you want, so give it a rest!

What wood is best for smoking pork butt?

Great wood options include:

• Hickory: Classic barbecue flavor
• Apple or cherry: Sweet and mild and it pairs well with pork
• Oak: A great all-around option

You can also try mixing woods (for example, hickory + apple wood). Experiment to find your favorite combinations!

Can I use a dry rub instead of the brine?

Absolutely. While this recipe uses a flavorful garlic-rosemary brine paste, you can substitute a dry rub if you prefer. Mustard can still be used as a binder underneath the rub.

Can I slice the pork instead of shredding it?

Yes! Once your pork is cooked and well rested, you can slice it against the grain. It's great for barbecue platters or sandwiches.

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If you're fired up about smoking meat, we have a few recipes you've got to try next. Start with our barbecue brisket smoker recipe - it's so good and ridiculously tender. For something a little more unexpected, cream cheese on the smoker! Love wings? Our Smoked Chicken Wings are perfectly crispy and loaded with flavor. And don't miss this simple smoked pork loin recipe -it's leaner than pork butt but just as juicy when done right. Then round it all out with this easy smoked corn recipe.