Smoked Pork Butt

What you Need:

Steps:

1. Set up the smoker with charcoal and get it burning.  We soak the wood chips for ~15 minutes, drain the water and then add to the smoker.
2. Cut packaging from the pork butt and generously spread olive oil, mustard and the rub all over the meat.
3. Hang the meat in the smoker and cook for 6 – 8 hours.
4. Remove the meat from smoker, shred meat (we remove the fatty pieces and any bones), and place meat in the large aluminum foil pan.  
5. Generously mix in BBQ sauce and cook in the oven for another 2 – 3 hours at 250 degrees.
6. Remove meat from oven and let it cool completely before packaging up. 

We found that the meat has the best flavor on the 2nd day after smoking, so we store overnight in a fridge to be reheated the next day for our cookout.  I like to add a little more BBQ sauce while reheating, and also serve with BBQ sauce as well.

We also freeze an extra meat using our FoodSaver Vacuum Sealer* to thaw for quick meals. We used to freeze with ziploc gallon bags, but found that a FoodSaver works much better and the food lasts a lot longer.

When reheating, we add a little butter to the meat to moisten and add flavor.

Suggested Meals

Add bun, pickles, coleslaw and baked beans for a summer BBQ feast

Add tortillas, queso, pico and Spanish rice for a southwest taco night.

Our Favorite Outdoor Grilling Tool

We bought our Pit Barrel Cooker package* over 6 years ago and it is still working great! Of course, this was another one of Kyle’s very long research projects, but it turned out to be an amazing purchase. We’ve smoked many times with several different types of meat (ribs, pork shoulder, etc.), and each time we’re getting better and better!

If you tried this recipe or have any other tips for smoking meat, please let us know what you think in the comments. We’d love to hear from you!

Live like Zeke
You’re such a good boy!

* Paid Links to Amazon products that we love and use regularly!