You’ll need a lot of patience when preparing this recipe – smoking a pork butt is an all-day event. Before I got a dedicated outdoor electric smoker, I thought my “BBQ” was fairly good, when made in the oven or slow-cooker. This takes it to an entirely new level. It’s how true BBQ should be and you’ll immediately be impressed by the difference.
I’m quite pleased with the reliability of my smoker. It’s a Masterbuilt 30″ Sportsman Elite, purchased at Cabelas. It has an electric temperature control and internal meat probe which can be measured by simply pushing a button on a control panel at the top of the unit. If purchasing an electric smoker, ensure that you cross-check both the internal temperature and the probe reading for accuracy. Use an accurate thermometer for each so you won’t have any surprises. Both the internal thermostat and probe are within one degree on my unit.
So, with that out of the way, let’s get down to preparing this amazing recipe. I’ll also provide a few valuable tips I’ve learned so you can achieve success, the very first time.
1 bone-in pork shoulder (butt); about 1/4 – 1/2 pound per person – with leftovers.
Your choice of BBQ rub (you can try my version by clicking here.)
Determine a target time for when you want the pork to be finished. The night before, generously apply your choice of BBQ rub over the butt, ensuring that all sides are well coated. It’s easiest to do this in a wide, shallow glass baking dish. Some people coat the pork butt with a thin layer of plain yellow French’s mustard prior to applying the rub. The theory is that it helps the rub to adhere to the meat better. The meat I got from my butcher was plenty moist on the outside so I felt it wasn’t necessary.
Once the rub is applied, wrap the butt and the glass baking tray with plastic wrap and let chill in your fridge overnight. This step is CRITICAL as it allows the salt and some of the spice to penetrate the meat.
The next morning, depending on the size of the pork butt, set up your smoker and preheat it to 225-degrees F. Place the drip pan on the rack without water. You can line it with foil for easy clean-up.
Pork Shoulder Cooking Time (estimated):
• 2 hours per pound @ 225-degrees F.
• 1 hour rest
• 1/2 hour, pulling and serving prep
Let’s use this demonstration as an example:
Photos shown indicate a 4.25 pound bone-in pork butt with very little fat.
Using the numbers indicated above, the smoked pork should be ready to pull out of the smoker in roughly 8 to 8.5 hours if cooked at 225-degrees F. My target time was 6pm – so I knew I had to get the pork in the smoker by 8am – allowing eight solid hours to smoke; and an hour’s rest – plus some wiggle room just to be safe.
Time by temperature, not by time. What? You say you need your meal ready by 6:30pm because you have six inlaws ready to sit down then? Your hard-won creation may not be ready at that time. BBQ is all about patience — and lots of cold beer as a backup to pacify hungry guests.
With the smoker preheated, and your target serving time established, pull the pork butt out of the fridge and let stand at room temperature for an hour.
Place the pork in the smoker on an oiled rack about 5 inches above the drip pan. Ensure the coal tray is empty and that the floor overflow pan is properly aligned with the spout at the back of the unit. Close the smoker door and lock it.
Add one cup of wood chips to the chip loader every hour for the first 5 hours. After that, the pork will not take on any more smoke so it’s not necessary. I suggest Hickory or Apple, or a combination of the two.
Ensure you don’t get food poisoning by following these directions.
• Do not insert the temperature probe into raw meat until the exterior is partially cooked. Probe the meat AFTER hour 4. You risk pushing bacteria from the exterior to the inside of the meat where it will be undercooked for several hours – thereby spreading contamination.
• Remember the 40-140-degrees in 4 hours rule. Meat left to sit in the 40-140-degree F. danger zone for MORE than four hours risks bacterial poisoning.
• Wash your hands and utensils after handling raw meat.
After hour four, carefully insert the temperature probe into the thickest part of the meat, taking care to keep it at least 2 inches away from the blade bone. The bone generates a lot of reflective heat and will throw the probe reading off. Check the probe reading once every half-hour to ensure you’re on track.
At hour four, the probe shown in the photo below read 162-degrees F, well out of the danger zone. Remove the meat from the smoker when the internal probe temperature reads 190-degrees F.
The Stall, or Plateau:
At around 160-170-degrees, pork, as it’s cooking, will stall in temperature. The temperature will hang in this zone for up to a few hours, depending on the size of the meat. The phenomenon is due in part to the meat breaking down as it cooks, and evaporation of moisture, creating a cooling effect in the smoker box. This is why the time-per-pound indicated allows you some wiggle room to compensate for this lost time. In the example shown, the pork butt stalled at 164-degrees for about 50 minutes before rising again. At that point it rose one degree every ten minutes. During hour eight, the temperature increased faster as the meat cooked through.
Piggy in a Blanket:
At the last hour, watch the internal meat temperature VERY carefully as it can climb unexpectedly. As indicated, pull the meat out of the smoker when the internal temperature of the meat hits 190-degrees F. Then wrap the butt in two layers of aluminum foil and then a heavy clean towel or blanket. Place the bundle in a large empty beer cooler and let sit sealed for one hour.
Pull and Serve:
After the pork has rested one hour, remove and place in a serving pan and quickly shred with two forks – discarding the bone and fat. Keep covered and warm. You may choose to add back some of the pan juices that rendered out, but ensure the fat is skimmed off before adding it back.
Serve with buns, Mike’s Carolina Vinegar Sauce or BBQ sauce, coleslaw and thinly-sliced red onion.