Master the art of the perfect barbecue staple with this foolproof method for achieving a deep, caramelized bark and tender, pull-apart meat.
Smoked Pork Butt
|RED WHITE & BBQ
Smoked Pork Butt
8-10 people
10 minutes
1.5 (per pound) hours
American
Entre
New to BBQ and smoking meat? This Smoked Pork Butt on the PRIME300 Pellet Grill is for you. Serve on sandwiches, nachos, tacos, or enjoy it straight from the plate.
Ingredients
- 1Â pork butt (bone-in preferred)
- Your favorite BBQ rub (e.g., Kosmos Q Honey Killer Bee)
- Apple cider vinegar (for spritzing)
Directions
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Rub the pork butt all over with BBQ rub. You can do this the night before (for more flavor) or just before cooking.
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Preheat your pellet smoker to 250°F.
- Place the pork butt directly on the smoker grates.
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After 90 minutes, spritz the pork with apple cider vinegar.
Continue to spritz every 45 minutes to keep it moist and build a beautiful bark.
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Once the bark looks deep and rich (usually around 4-5 hours), transfer the pork to a foil pan and wrap tightly with foil or butcher paper.
- Return it to the smoker.
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Continue smoking until the internal temperature reaches 207°F (use a meat thermometer).
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Remove from the smoker and place the wrapped pork butt in a cooler to rest for at least 1 hour.
Unwrap and shred the pork with forks or meat claws.
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