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Smoked Pork Butt Pork Shoulder

Smoked Pork Butt (Pork Shoulder)

Delicious Smoked Pork Butt (Pork Shoulder) you can try at home.
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Prep Time 30 minutes
Cook Time 12 hours
Resting Time 1 hour
Total Time 13 hours 30 minutes
Course Main Course
Cuisine American
Servings 12

Equipment

Ingredients
  

  • 6 lb lb pork shoulder
  • 2 tbsp yellow mustard
  • Brine
  • 2 cups water
  • 1 cup brown sugar
  • 2 tbsp kosher salt

DRY RUB

  • 1/4  cup light brown sugar
  • 2 tbsp black pepper
  • 2 tbsp kosher salt
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper

SPRITZ

  • 1/4  cup apple juice
  • 1/4  cup apple cider vinegar

Instructions
 

  • Prepare the pork butt by trimming away any excess fat and silver skin
  • Place the pork butt in a simple brine solution (salt, brown sugar, and water) to soak in overnight in the refrigerator. If you don’t have enough time, make sure to soak the meat at least four hours prior to smoking
  • When you're ready to begin, preheat your smoker to 225°F
  • Lather pork butt with a thin layer of yellow mustard
  • Combine the spice and rub it onto the pork butt, making sure to work it in with your fingers. Adjust the amount of seasoning per pound.
  • Prepare a spritzing solution by combining equal parts of apple juice and apple cider vinegar in a spray bottle
  • Place pork shoulder onto the pellet smoker, making sure to fill the drip pan with water
  • Smoke for 4 hours uninterrupted and then start spritzing the pork shoulder every hour until it reaches an internal temperature of 160°F
  • Remove the pork butt from the pellet smoker. Spritz one last time and securely wrap it in aluminum foil
  • Return the wrapped pork to the smoker and continue to smoke the pork for another two to four hours, depending on the size of your meat.
  • Remove pork shoulder from the smoker once the internal temperature reaches 195°F
  • Wrap the foil-wrapped pork butt in towels and place in an insulated cooler for at least an hour.
  • Carefully transfer the foil-wrapped pork butt to a tray, along with the liquid inside the wrap. Pull the pork apart, sprinkle some pork rub over it, and add some BBQ sauce.