Cook along with Andrea Buckett as she smokes a pork butt. One of the oldest means of cooking, traditionally smoking happens over the indirect heat of an open fire. Smoke naturally imparts its unique flavour as the heat cooks it. Pit masters take years to master their perfect formula but smoking pork is within reach of every home cook. Most of us have gas fuelled barbecues and you can absolutely do a smoked pork butt on your home barbecue. It does take time, lots of it. Depending on the size and shape of your pork butt it can take anywhere from 6-10 hours to smoke. So, the lesson is start earlier than you think you need to.
When smoking pork
- It’s important to reach an internal temperature of 185F/85C, use a digital thermometer and watch for when it has reached the proper internal temperature.
- Use applewood, peach, pecan, hickory, and maple wood for pork; they give a sweet, definitive smoke flavour.
- Smoker temperature of 200F/93C – 235F/113C for pork.
- Don’t let the pork dry out. The only time it’s okay to open the hatch is to spritz the meat with beer, water, or wine.
- On average it takes 1 ½ -2 hrs per pound to properly smoke pork butt.
Learn
- Important tips before starting
- Types of pork
- BBQ temperature
- How to make a smoker pack
- How to use a digital thermometer
- About mustard as a binding agent
- What the term “bark” and “stall” mean
- Wrapping smoked pork
Steps
- Read through the recipe and assemble the ingredients
- Wash hands and tie back hair
- Start cook along video and prepare the recipe
Smoked Pork Butt
After many hours on the smoker, this smoked pork butt recipe will yield an irresistible, smoky, tender and juicy meat.
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Servings: 10
Ingredients
- 4 – 5 lb pork butt, trimmed
- 1/4 cup yellow mustard
- 1/2 cup all-purpose seasoning
Instructions
- Rub mustard all over the exterior of the pork butt. Then season generously with the all-purpose seasoning blend.
- Place the pork on the indirect side of the barbecue and insert a heat proof digital thermometer. Ensure the thermometer does not hit the bone. Set the temperature to 160°F. Close the lid and cook undisturbed.
- Once the thermometer reads 160°F remove the pork from the barbecue. Wrap the pork in heavy duty aluminum foil or butcher’s paper. Place the pork back on the barbecue and insert the digital read thermometer again. Set the temperature to 190°F-205°F.
- Once the thermometer reads the final temperature (as above) transfer the pork to a baking sheet and allow it to rest for 30-45 minutes.
- Unwrap the pork and remove the bone. Cut the pork into pieces and serve. Mix back in any juices that have come from the pork – don’t waste this flavour! Set up a drip tray underneath the pork to catch the fat that drips.
Video
Notes
Serving suggestions:
- Toss pork with barbecue sauce and serve over rice and beans.
- Toss pork with salsa and use as a filling for tacos or as a taco bowl.
- Serve beside grilled vegetables and potato salad.
Nutrition Facts
Smoked Pork Butt
Serving Size
1
Amount per Serving
Calories
242
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
93
mg
31
%
Sodium
181
mg
8
%
Potassium
639
mg
18
%
Carbohydrates
9
g
3
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
28
g
56
%
Vitamin A
226
IU
5
%
Vitamin C
1
mg
1
%
Calcium
223
mg
22
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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