How to Smoke Pork Butt

My husband fumbles his way through the kitchen like the Broncos in the early 2000’s, but he can smoke the heck out of this pork butt so you can too. It’s not hard though; all you need is a Traeger Grill (or any kind of smoker) and some patience. This is a hunk of meat that requires a little tender lovin’ care, but it’s worth your efforts. You won’t believe you made this pulled pork yourself. It’s unbelievable.

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You cannot skip these steps: this is important.

Inside these steps hold the secrets to turning the tough pork fat inside the meat to liquid gold. The sugars combined with the fat disintegrate into caramelized heaven. This pork is prepared in phases over the course of several days and they each serve a purpose. I may not know the scientific reason behind each, but I know for max flavor, just freakin’ do it this way.

Here is what you need to begin the first phase: a 6 to 7-pound pork butt. You must have a meat baster with a sharp needle on it to inject this bad boy, there is no way around it.

A pan to hold your meat.

Aluminum foil AND plastic wrap. All essential for holding in the juice. The ingredients inserted inside the pork: 2 cups water, 1 cup apple juice, 1 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 1 tablespoon salt. Simply mix the sugar, salt, soy &Worcestershire sauces into 1 cup of very harm water and then add this to your apple juice.

So you have your juice prepared. You have your pan, with 2 very large pieces of foil laid out in a + on top of it. Push the foil down slightly. Put two pieces of plastic wrap on top of that, also in a plus-sign shape, so that after you’ve injected the pork, you can wrap it up very tightly.

Plop your pork down into the center of the double lined pan. Start injecting until the liquid is squirting out of the pork like a whale’s blowhole. You think I’m joking, but the pork will start drastically bulging.

It’s very normal for the liquid you’re injecting to pour out onto the pan. It’s fine. It’s messy and you’ll want to fix it, but leave it. It will feel like the piece of pork can take no more liquid, and eventually you’ll run out.

First wrap plastic wrap around the pork as tightly as possible. Then foil. Put the pan in the fridge for a minimum of 24 to 48 hours. I told you this was a whole deal.

Before smoking, slather a layer of mustard all over the pork; get every square inch covered in mustard.

THE LAST STEP

Rub some butt. Using “Rub Some Butt” seasoning, or your favorite BBQ seasoning, cover the mustard-coated pork butt.

Heat your smoker (we absolutely love our Traeger grill) to 225. Smoke the pork (fat side down) for about 8 hours, until it’s 195 degrees Fahrenheit in the center. You’re still not done.

Once again, wrap the pork up super tight in foil. Put the wrapped pork inside a cooler, and let it rest for 1-2 hours. Grab one of these sets of meat claws for easiest shredding:

This pulled pork makes amazing sandwiches, nachos, tacos, breakfast carnitas, even pasta and it freezes SO well! If you can find the courage to smoke your own meat, you won’t regret it!

What is your favorite meat to smoke? Let me know, and share your favorite recipes please!

Author: Bailie Saiz

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Smoked Pork Butt

Prep time: 30 MinCook time: 8 HourInactive time: 48 HourTotal time: 56 H & 30 M

Ingredients

• 1 six/seven-pound pork butt
• 2 cups water
• 1 cup apple juice
• 1 cup brown sugar
• 2 T. salt
• 2 T. Worcestershire sauce
• 2 T. soy sauce

Instructions

1. Microwave water and apple juice for 2-3 minutes. Mix in all other ingredients and stir well.
2. Using a meat injector, inject the pork until all liquid is gone (or until it won’t stop squirting out of the pork like a whale’s blowhole). Wrap tightly in plastic wrap, then foil. Refrigerate for 36 hours.
3. Heat your smoker to 225.
4. Rub a layer of mustard all over the pork butt, then coat in your favorite BBQ seasoning. We love Rub Some Butt and Head Country.
5. Smoke for 6-8 hours until 195 in the center.
6. Remove from smoker, wrap in foil, place in cooler, and let rest for 1-2 hours.
7. Pull using meat claws or 2 forks, and enjoy for days!
8. Freeze your leftovers by cutting the meat into 1 to 2-inch chunks and tightly sealing in a freezer bag. Always use a Sharpie to label with date so you know how long it’s been in there!