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From @HowToBBQRight

Smoked Pork Butt

10 hr 15 min · Serves 8 · 650 kcal

10 hr 15total
20 minhands on
6steps
8servings

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Ingredients

  • 1 pork butt (8–10 lb / 3.6–4.5 kg)
  • 1/4 cup yellow mustard (for binder)
  • 1/2 cup pork BBQ rub

Method

  1. Preheat your smoker to 225°F (107°C).

  2. Trim excess exterior skin or heavy fat cap from the pork butt, leaving about 1/4 inch of fat layer.

  3. Coat the entire surface of the pork butt with a thin layer of yellow mustard to act as a binder.

  4. Season generously on all sides with the BBQ rub.

  5. Place the pork butt into the smoker and cook until the internal temperature reaches 202°F (94°C), about 8 to 10 hours.

    Then 600 min of waiting

    Pulling the blade bone smoothly out from the meat is a clear sign that the pork is perfectly done.

  6. Remove from the smoker, rest for 30 minutes, then pull and shred the pork.

  7. The "money muscle" section along the edge opposite the bone offers the most flavorful and tender bites.

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