How to Smoke a Pork Butt

Follow this simple guide to successfully smoke a succulent pork butt this summer.

Transcript

00:00Smoked pork butt is an absolute barbecue staple.

00:03Today I'll show you two different ways to cook it,

00:05or more accurately, two different ways to finish cooking it.

00:08Both of these butts are going to be slathered,

00:10seasoned, and smoked the exact same way

00:12for at least the first half of the cook.

00:14From there, I'll show you two different ways

00:15to create both delicious results,

00:18but a little different texture and flavor on both.

00:20I'm smoking both these butts at around 275 to 300 degrees

00:25until they're about halfway done.

00:26And as you'll note,

00:27it's a little higher temperature than usual,

00:29but that's okay, the pork butt can take it.

00:31Once they hit 170 internal,

00:33it's time to take them out for the final step.

00:35I'm going to create a foil boat for one,

00:37meaning exactly what it sounds like,

00:39a little boat for the pork butt to sit in.

00:41The other one is getting wrapped in butcher paper.

00:43The paper produces a softer crust, but tender meat,

00:45the foil boat gives you tender meat and a crazy crust.

00:48You'll know it's done

00:49when it feels like a piece of meat jello,

00:51and I mean that literally,

00:52it should feel super soft and shred with ease.

00:54Perfect for a sandwich or a taco,

00:56or how I like it, just on its own.

00:58Give it a try.