The Best Smoked Pork Butt: A 24-Hour Slow-Smoked Classic
Smoked pork butt cooked low and slow for 24 hours. Juicy, fall-apart pulled pork with deep smoke flavor, bold bark, and a rich homemade spice rub.
🔗 Table of Contents: Smoked Pork Butt Recipe Guide
👩🍳 How We Make the Perfect Smoked Pork Butt
If you have a smoker, chances are a smoked pork butt recipe was one of the first things you wanted to try. It was the same for my husband and me. Over the past seven years, we’ve smoked nearly thirty pork butts, and through a whole lot of trial and error, I’ve figured out what really makes a smoked pork butt come out juicy, tender, and packed with flavor every single time.
A lot of people share their pulled pork methods like they’ve cracked the code, but they usually miss one key thing: the right smoking temperature and time. That’s the part that transforms a basic pork butt recipe into truly memorable smoked pulled pork. Once I started dialing that in, everything changed—the bark crisped up beautifully, the smoke ring got deeper, and the meat shredded like butter.
These days, I follow the same 24-hour smoked pork butt recipe every time, and it delivers better results than anything I’ve ordered at a restaurant. I start with extreme smoke at 180°F overnight, then raise the heat to 225°F to finish. That slow process creates a deep smoke ring, a bark that’s full of bold flavor, and fall-apart texture that makes this pulled pork recipe a go-to in our house.
Sometimes I think it’s the smoky depth that makes it so good. Other times it’s the rub that forms that crusty, barky exterior. But really, what makes this smoked pork butt stand out is the combination of both. It’s all about the layers of flavor and texture that build up during the long smoke.
In this post, I’ll walk you through exactly how I prep and cook this smoked pork butt recipe, from the mustard binder to the dry rub to the exact smoking process. You’ll also get a peek at how we serve it, including a homemade version of the Saw’s Soul Kitchen bowl. It’s got creamy cheddar jalapeño grits, a mound of pulled pork, tangy collard greens, crispy onion straws, and a drizzle of Alabama white sauce. It’s rich, balanced, and loaded with flavor from top to bottom.
Give it a try and let me know how your smoked pork butt turns out. I think you’ll love it as much as we do.
🛒 Smoked Pork Butt Ingredient List
🥣 Visual Process for Making An Amazing Smoked Pork Butt
Get that smoker fired up to an extreme smoke setting. On my Recteq 700, that is 180°F. We want to create a fantastic smoke flavor and to do that we need a deep smoke ring.
Coat your pork shoulder roast all over with yellow mustard and then cover it in the pork rub.
Smoke the roast for 12 hours or overnight. Then turn the temperature up on the smoker to 225°F and let it smoke another 10-12 hours or until it reaches an internal temperature of 204°F when read with an instant read thermometer.
Once it hits the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest in a cooler for at least an hour. This step is crucial for juicy, tender meat! After resting, grab your meat claws and shred it up.
Then pile that delicious pulled pork onto buns and top with Alabama white sauce, pickled red onions, and a drizzle of bourbon BBQ sauce. Or if you are feeling like going all out, make this Saw’s Soul Kitchen taste-alike recipe and you won’t be leaving the table hungry.
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The Best Smoked Pork Butt: A 24-Hour Slow-Smoked Classic
Equipment
- Smoker
- Meat Claws
Ingredients
- 10 lb pork shoulder roast
- 1-2 cups yellow mustard
Rub Recipe
- ¼ cup Light Brown Sugar
- 1 tbsp paprika
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chipotle powder (or cayenne Pepper)
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp mustard powder
Instructions
- Preheat Smoker to Extreme Smoke. On my Recteq, that is 180℉.
- Combine rub ingredients in a small bowl. Coat the roast on all sides with yellow mustard and then coat that in rub.
- Smoke Roast for 12 hours or overnight. Increase temperature to 225℉ and smoke until internal temperature reaches 205℉. It usually takes ours 24 hours to finish.
- Let roast rest in cooler lined with aluminum foil for 1 hour. Use meat claws to shred the pork.
- Serve on buns with Alabama white sauce, pickled red onions and bourbon barbeque sauce.
Nutrition
FAQs
What’s the best wood for smoking pork butt?
We love a mix of hickory and apple wood. Hickory brings the bold, smoky punch while apple adds a touch of sweetness that plays perfectly with pork. You can also try cherry, pecan, or even oak if you’re feeling adventurous.
Do I need to trim the fat cap before smoking a pork butt?
A little, yes. Leave about ¼ inch of the fat cap which is just enough to baste the meat while it smokes. Too much fat won’t render, and you’ll end up with greasy pulled pork.
Should I inject or marinate my pork butt before smoking?
You totally can, but it’s not necessary. A solid dry rub and plenty of smoke time usually do the trick. That said, injecting with apple juice, broth, or a seasoned butter mix can boost moisture and flavor if you’re going for extra oomph.
What To Serve With Smoked Pork Butt
You’ve got that gorgeous, smoky pork butt pulled and ready. Now what do you serve with it? Honestly, pulled pork is a total chameleon. You can dress it up, pile it high, or keep it low-key and classic.
For a down-home BBQ vibe, you can’t go wrong with buttery cornbread, tangy coleslaw, and maybe some smoked baked beans on the side. Want to build the ultimate sandwich? Grab some hamburger buns, load ‘em up with pork, top with slaw, pickles, maybe a drizzle of Alabama white sauce or Carolina vinegar sauce, and call it a day.
Feeling a little extra? Serve it over cheddar jalapeño grits, stuff it into baked sweet potatoes, or roll it into tacos with fresh lime, cilantro, and a quick corn salsa. It also works beautifully in grain bowls, mac and cheese, or even on top of nachos if you’re going for party food.
And don’t forget drinks. Sweet tea, cold beer, or even a bourbon lemonade all pair like a dream. Pulled pork’s the star, but these sides and sips bring the whole show together.
More recipes to make in your smoker
If you’re into this pulled pork, wait till you try some of the other smoked favorites we make around here. That leftover pork? It’s begging to be turned into Sheet Pan Quesadillas which is crispy, cheesy, and perfect for an easy weeknight dinner. Or pile it on Aiden’s Smoked Chicken Nachos (yes, you can swap the chicken for pork) with melty cheese, spicy crema, and all the toppings. So good.
If ribs are your thing, don’t skip the Blackberry Whiskey 3-2-1 Ribs. They’ve got that sweet, sticky glaze with just a hint of boozy depth. Total show-off dish, but secretly super easy. And for another hit of heat, we’re obsessed with Nashville Hot Chicken Lollipops and Brant’s Nashville Hot Smoked Wings. Both bring the fire with smoky heat and buttery spice.
Want something creamy and cozy? Go for the Smoked Mac and Cheese with Seafood. It’s rich, indulgent, and packed with shrimp or crab. Or serve up Creamy Smoked Mashed Potatoes with whatever you’ve got going. They’re buttery, silky, and pick up that smoky flavor like a dream.
And hey, if you’re after something lighter, Smoked Turkey Meatloaf is surprisingly juicy and flavorful, and Healthier Buffalo Chicken Dip hits all the right notes without the guilt. We keep both in the regular rotation.
To wrap it all up? Make my Dump Cake with Lemon and Berries. It’s effortless and always a hit. j+Just dump and bake. And if you’re feelin’ fancy, go big with the Juicy Smoked Prime Rib