Smoked Pork Butt at 250°F
This recipe will guide you through smoking a succulent and tender pork butt at a low and slow temperature of 250°F (121°C). The slow cooking process will infuse the pork with smoky flavors, resulting in a mouthwatering dish that will be the star of any barbecue or gathering.
Equipment
- Smoker (charcoal, electric, or gas)
- Meat thermometer
- Aluminum foil
- Oven mitts or heat-resistant gloves
- Basting brush or spray bottle
- Chopping board
- Sharp knife
Ingredients
- 1 pork butt also known as pork shoulder, bone-in or boneless, about 8-10 pounds (3.6-4.5 kg)
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 teaspoon cayenne pepper adjust to your preferred level of spiciness
- Your favorite barbecue sauce optional, for serving
Instructions
Preparation:
- Rinse the pork butt under cold water and pat it dry with paper towels.
- Trim any excessive fat, but leave a thin layer to keep the meat moist during the long cook.
Dry Rub:
- In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the dry rub.
- Generously coat the pork butt with the dry rub, massaging it into the meat to ensure even coverage.
- Wrap the seasoned pork butt in plastic wrap and refrigerate it for at least 4 hours or preferably overnight. This allows the flavors to penetrate the meat.
Preheat the Smoker:
- About an hour before smoking, preheat your smoker to 250°F (121°C). Use charcoal, wood chunks, or wood chips for the best smoky flavor.
- Add a water pan to the smoker to maintain a moist cooking environment.
Smoking:
- Place the seasoned pork butt directly on the smoker grate or use a roasting rack if available.
- Insert a meat thermometer into the thickest part of the pork without touching the bone.
- Close the smoker lid and smoke the pork at 250°F (121°C) for 8 to 10 hours or until the internal temperature reaches around 195-203°F (90-95°C). The meat should be tender and easy to shred.
Basting:
- Every 1 to 2 hours, baste the pork butt with apple juice, cider vinegar, or any liquid of your choice to keep it moist and enhance the flavor. Alternatively, you can use a spray bottle for this.
Resting:
- Once the pork butt reaches the desired internal temperature, carefully remove it from the smoker.
- Tent the meat loosely with aluminum foil and let it rest for at least 1 hour. This resting period allows the juices to redistribute, resulting in juicier and more tender meat.
Shredding and Serving:
- After resting, use two forks or meat claws to shred the smoked pork butt.
- Serve it as a main dish, with or without your favorite barbecue sauce on the side.
Notes
- You can use different wood types, such as hickory, applewood, or cherry, to experiment with various smoky flavors.
- The pork butt is done when it reaches the target temperature, but if you want extra tender results, you can continue cooking until it reaches 205°F (96°C).
- Plan ahead, as smoking a pork butt takes a long time. It's a perfect recipe for a leisurely weekend cookout or a special occasion.
- Leftover smoked pork can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
- Serving Size: 4 oz (113g)
- Calories: Approximately 250 kcal
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 450mg
- Total Carbohydrates: 2g
- Protein: 26g
