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Grilled Pork

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Smoked Pork Butt

By: Smokin' Ron

"We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after its done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce and slather some on a bun. Authentic pit barbecue right in your own house!"

Rate/Review | Read Reviews (24)

2,472 Saves

What to Drink?
	Zinfandel

Prep Time:
20 Min

Cook Time:
18 Hrs

Ready In:
1 Day 12 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

7 pounds fresh pork butt roast
2 tablespoons ground New Mexico chile powder
4 tablespoons packed brown sugar

Directions

If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).