Weekend Smokers · Weekend Smoke
Pulled Pork Shoulder
A pork butt rubbed overnight and smoked until it falls apart. Feed the whole crew for next to nothing.
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What You Need
- 1 bone-in pork butt, 8–10 lbs
- Yellow mustard (binder)
- BBQ rub — heavy application
- Apple juice — for spritzing
- Brown sugar — 2 tbsp
- Butter — 3 tbsp
- Heavy duty foil or butcher paper
- Hickory or apple wood
- Probe thermometer
- Bear claws or two forks for pulling
How to Do It
1
The night before, coat the pork butt in mustard then apply a heavy layer of rub on every surface. Wrap in plastic and refrigerate overnight. The rub will work its way in and you'll have a head start on flavor before the smoke even starts.
2
Pull the butt out 45 minutes before cooking. Get the smoker to 225–250°F with hickory or apple wood. Fat cap up.
3
Place on the smoker and don't open the lid for the first 3 hours. After that, spritz with apple juice every hour to keep the bark from drying out and to build moisture on the surface.
4
Around 165°F internal you'll hit the stall. Same deal as brisket — wrap it in foil with butter and brown sugar, seal it tight, and put it back on.
5
Pull at 200–205°F and probe test it. The bone should wiggle freely and the probe should slide through with zero resistance. If it's fighting you, give it another 30 minutes.
6
Rest for at least 1 hour wrapped in towels inside a cooler. Then pull it apart with your hands or bear claws. The bone will slide right out. Mix in any juices from the foil — that liquid is pure flavor.
7
Pile it on buns, over rice, in tacos — or just eat it straight out of the pan. No judgment here.
Kevin's note: Don't trim too much fat off the butt. Unlike brisket where you cap it down, the fat on a pork shoulder renders and bastes the meat from the inside out the whole cook. Leave it. You'll thank yourself at the pull.
Gear We Use for This Cook
🔥 Masterbuilt 40" — fits a 10 lb butt with room for a second rack
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