The Perfect Smoked Pork Butt

Check out this perfect smoked pork butt recipe by Danielle McCoy with TheRusticElk.com

 

Ingredients

• 8 Lb Bone-in Pork Butt (Boston Butt)

• 2 tablespoon Yellow Mustard

• ¼ Cup Brown Sugar

• 2 teaspoon Kosher Salt

• 1 ¼ teaspoon White Pepper (can sub black pepper)

• ¾ teaspoon Paprika

• 1 ¼ teaspoon Garlic Powder

• 1 teaspoon Onion Powder

• ¼ teaspoon Dry Mustard

Directions

1. Begin by cutting the fat cap off the pork to ¼" thickness. Then, slather yellow mustard all over the pork in a thin layer, on all sides.

2. Next, mix together the dry rub by combining the brown sugar, salt, white pepper, paprika, garlic powder, onion power, and dry mustard in a small bowl. Liberally coat the pork with the dry rub and allow it to sit out at room temperature while the rub adheres and the meat warms and you preheat the smoker.

3. Be sure the hopper is full of wood pellets and preheat the smoker to 225°F.

4. Once preheated, place the pork butt directly on the pellet grill grates, insert a probe thermometer into the thickest part of the meat, and close the lid. Be prepared for a stall, that can last several hours, around 150°F.

5. Once the meat reaches an internal temperature of 160°F, remove it from the smoker and wrap it tightly in uncoated butcher paper. You can spritz it with a bit of apple juice or apple cider if you wish. Place it back in the pellet grill and continue smoking the meat until it reaches an internal temperature of 195°F to 205°F and the bone wiggles easily and the meat is pulled apart easily with a fork.

6. Remove the meat from the smoker and allow it to rest for 30 minutes to an hour. Placing the meat in an insulated cooler can help, but isn't entirely necessary.

7. After the meat has rested, remove the bone and shred the pork with two forks or gloved hands. Serve hot, top with your favorite bbq sauce if desired.