Editor's Note: This is the third in a three-part series we're dubbing "The Summer of the Swine," in which we'll look at a few great ways to prepare and enjoy pork on your Smokin' Ugly Drum Smoker. Check out the other articles in this series:
Whether it's on a sandwich with a generous drizzling of BBQ sauce or providing the deep, rich flavor boost to a plate of nachos or even a stew, there’s nothing like smoked pork.
The foundation of many a piled-high plate of smoked swine, pork butt is one of the cornerstone cuts of meat smoking.
A large, tough cut of meat, a pork butt may seem intimidating to cook at first. However, given the right seasoning, enough time, and the right amount of attention, smoked pork butt is one of the most delicious and versatile cuts of meat you can serve up, making it a staple for backyard barbecues and family gatherings year-round.
What Is Pork Butt?
Despite its somewhat misleading name, pork butt has nothing to do with the hindquarters of a pig. In fact, pork butt comes from the upper part of the pig’s shoulder, just above the shoulder blade.
Pork butt is prized for its rich marbling, which makes it perfect for low and slow cooking methods like smoking. The fat and connective tissue in this cut break down beautifully over a long cook, resulting in tender, flavorful meat that’s ideal for pulled pork.
Beyond the classic BBQ sandwich, smoked pork butt has found its way into a variety of dishes, including:
- Tacos, burritos, quesadilla & enchiladas
- Nachos
- BBQ pizza
- Pork fried rice
- Soups & stews
Pork Butt vs. Pork Shoulder: What’s the Difference?
When it comes to smoking pork, you’ve probably come across recipes that call for either pork butt or pork shoulder. While these two cuts might seem interchangeable, they each have unique characteristics that can affect your final smoked pork creation.
Pork Butt is cut from the upper part of the pig’s shoulder, right above the shoulder blade. Despite what the name might suggest, it has nothing to do with the rear end of the pig. This cut is well-marbled with fat, making it ideal for smoking. The fat renders slowly over a long cook, resulting in tender, juicy meat that practically falls apart. If you’re looking for that classic, melt-in-your-mouth pulled pork, pork butt is your go-to.
Pork Shoulder comes from the lower part of the pig’s shoulder, closer to the foreleg. It’s a bit tougher than pork butt and typically has a thicker fat cap. This cut is also great for smoking, but it requires a bit more attention. The fat cap needs to be trimmed down, and the meat may need a slightly longer cooking time to break down the connective tissues properly. The result, though, is equally delicious, with a slightly firmer texture that holds up well in sliced or chopped pork dishes.
Clarification: Pork Butt Vs. Boston Butt
When you hear the terms "Pork Butt" and "Boston Butt," you might wonder if there’s a difference between the two. They could easily be two different cuts of meat.
The truth is, they’re actually the same cut, just known by different names.
The name "Boston Butt" originated from the practice of packing this cut in barrels – known as "butts" – during the colonial era in Boston
How to Smoke Pork Butt: Preparation & Cooking
When it comes to smoking pork butt, proper preparation is key to achieving that perfect, tender, and flavorful result. Here are some essential tips to get you started:
- Choose the Right Cut: Select a well-marbled pork butt, as the fat content will help keep the meat moist during the long smoking process.
- Trim the Fat: Trim away any excess fat, leaving a thin layer of about 1/4 inch. This fat will render down as it smokes, keeping the meat juicy and flavorful.
- Apply a Binder: Use a binder like yellow mustard or olive oil to help the seasoning adhere to the meat. This step also contributes to forming a delicious crust, or bark, on the outside.
- Season Generously: Coat the pork butt with your favorite dry rub, making sure to cover all sides evenly. This will enhance the flavor and create that desirable smoky bark.
As for the common question, "How long do I smoke pork butt?" the answer depends on the size of your cut. However, expect to be in it for the long haul.
A good rule of thumb is to plan for about 90 minutes per pound. But remember, temperature matters more than time. Smoke the pork butt until it reaches an internal temperature of 195°F-205°F (90°C-96°C), which can take anywhere from 10 to 12 hours. The slow and steady approach will break down the connective tissue, resulting in a tender, pull-apart texture that’s worth every minute.
Smoked Pork Butt Recipe
Again, this is one that you'll be devoting the better part of a day to (depending on the size of your cut). The result will more than speak for itself.
Ingredients
- 1 bone-in pork butt (8-10 lbs)
For the Binder
- 1/4 cup yellow mustard
- 1/4 cup olive oil
For Smoking
- Apple cider vinegar
- Water
For the Rub
- 2 tbsp Worcestershire sauce
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 1/4 cup paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp cumin
- Wood: Hickory or a mix of hickory and applewood
Smoker Wood Recommendation: For this recipe, hickory wood or a mix of hickory and applewood is ideal for a rich, smoky flavor.
Instructions
Preparing the Pork Butt
- Trim the Fat: Trim any excess fat from the pork butt, leaving about a 1/4-inch layer on one side. This helps keep the meat moist during the long cook.
- Apply the Binder: Mix the yellow mustard and olive oil in a small bowl. Apply this mixture evenly across the pork butt to help the dry rub adhere to the meat.
- Season the Pork: In a separate bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and cumin. Generously rub this seasoning mix over the entire pork butt, ensuring all sides are well-coated. Let the pork butt rest while you prepare the smoker.
Preheat & Ready the Smoker
- Get your smoker to 225°F (107°C).
- Add Moisture: Fill a water pan with a mix of apple cider vinegar and water (50/50). This will help maintain moisture during the long cook.
Smoke the Pork Butt
- Place on the Smoker: Once your smoker is at temperature, place the pork butt fat-side up on the grates, directly over the drip pan.
- Maintain the Temperature: Smoke the pork butt at 225°F (107°C) for approximately 6-8 hours, or until it reaches an internal temperature of 165°F (74°C). This is the stage where the bark forms.
- Wrap the Pork: Once the pork butt hits 165°F (74°C), remove it from the smoker. Wrap it tightly in aluminum foil or butcher paper. This helps to power through the "stall" phase where the temperature can plateau. Place the wrapped pork butt back in the smoker and continue cooking until the internal temperature reaches 195°F-205°F (90°C-96°C). This typically takes another 4-6 hours.
Rest & Serve
- Rest the Meat: Once the pork butt reaches the desired internal temperature, remove it from the smoker. Let it rest for at least 30 minutes, still wrapped, to allow the juices to redistribute throughout the meat.
- Serve: Serve the smoked pork butt on its own, or with your favorite barbecue sauce and sides like coleslaw, baked beans, or cornbread.
Hungry for More?
Download the Smokin' Ugly Cookbook for more recipes!
