This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Smoked pork butt is the gold standard for backyard BBQ, and this recipe hits every note: deep smoke, bold bark, and fall-apart tender meat.
The secret? A punchy injection marinade and a low-and-slow ride on the pellet grill. You’ll end up with smoky, juicy pork that’s good enough to eat straight off the cutting board.
Here’s Why This Smoked Pork Butt Recipe Works
Flavor from the inside out: The injection marinade guarantees deep, juicy flavor all the way through, not just on the crust.
Perfect bark, every time: The mustard helps the dry rub stick and builds that dark, crackly crust you want on smoked pork.
Pellet grill ease: Set it, forget it, and let the Traeger (or whatever pellet grill you have) do the heavy lifting while you keep your hands clean.
Flexible finish: Shred it, slice it, or eat it caveman-style. This method works however you serve it.
Recipe Tips
Trim just enough fat: Leave about ¼ inch of fat for moisture but trim the rest so the bark can form.
Inject evenly: Space injections 1 to 2 inches apart and go deep to distribute the marinade properly.
Know the stall: Around 150°F to 165°F, the internal temp stalls. This is normal. Wrapping helps push through it faster.
Choose your wrap (or skip it): Butcher paper keeps some bark and lets smoke in. Foil speeds things up but softens the crust. If you don’t want to wrap, plan for a longer cook, but a thick, crusty bark.
Probe placement matters: For the most accurate read, insert the thermometer into the thickest part, not touching fat or bone.
Let it rest in a cooler: After the pork hits 203°F, wrap it up and place it in an empty cooler (no ice) lined with towels. This holds the temp steady while the juices redistribute. Rest it for at least an hour and up to four hours if prep in advance.
Smoking Pork Butt: Handy Info
They’re both from the shoulder of the pig, but pork butt (also called Boston butt) is the upper part. It is well-marbled and perfect for low-and-slow cooking.
Pork shoulder (sometimes labeled as picnic shoulder) is lower down, with more connective tissue and often a bit tougher (our smoked pork shoulder is tender due to the long slow cook). You can use either for smoking, but pork butt is usually the easier, more forgiving cut.
Yes. Any smoker that can hold a steady 225°F will work. Just make sure you’re using indirect heat and good airflow. Kamado, offset, or even a Weber kettle with a smoke setup will do the job. If you don’t have a smoker, use the oven bake times in our chipotle pulled pork recipe.
Expect 12 to 15 hours at 225°F, depending on the size and how often you open the lid. Add another hour or more for resting in the cooler.
Smoked Boston Pork Butt
This smoked pork butt recipe takes a budget cut and turns it into smoky, bark-covered, pull-apart meat worth repeating. With a flavorful marinade and low-and-slow technique, it’s about as close to hands-off BBQ greatness as you can get.
Make a batch and feed a crowd, or stash the leftovers for the best pulled pork sandwiches of your life.
Pin this now to find it later!
Pin It
BBQ Smoked Pork Butt
If you make this recipe, please leave a star rating and comment.
Equipment
Ingredients
Injection Marinade
- 1 cup beef broth
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce, Frank’s or similar
- 2 teaspoons salt
For the Pork Butt
- 7 to 9 pounds pork butt, (Boston butt), boneless or bone-in
- ¼ cup yellow mustard, or whole grain mustard
- ½ cup BBQ dry rub, or your favorite dry rub
Instructions
Prep the Pork Butt
- Start by trimming off the thick outer fat cap. Leave about ¼ inch of fat, just enough to keep things juicy.
- Combine the broth, vinegar, soy sauce, Worcestershire, hot sauce, and salt in a large cup. Place the pork butt in a shallow pan to catch drips.
- Load up your meat injector and pump the marinade deep into the pork in several spots, spacing the injections about 1 to 2 inches apart. The meat will plump up slightly, and a little liquid will seep out. That’s normal.
- Pat the pork dry with paper towels. Slather it generously with the mustard.
- Sprinkle the dry rub over the meat, pressing it in to coat every nook and cranny. Don’t forget the sides and bottom.
- If you have time, wrap the pork butt in plastic and refrigerate overnight. If not, you can go straight to the smoker.
Fire Up the Pellet Grill
- Set your Traeger to 225°F. Use hickory or oak pellets for bold smoke, or try cherry wood if you want a slightly sweeter edge.
- Place the pork butt directly on the grill grates, fat side up. Insert a probe thermometer into the thickest part, close the lid, and go find something else to do for the next several hours.
Deal with the Stall
- Around 150°F to 165°F, the meat will hit a stall and seem like the temperature stops rising. You can wrap it to push it through the stall faster, or leave it unwrapped for a longer cook and a thicker, crustier bark. Check the notes for more details
- We usually go with paper. It speeds things up a bit but still lets the meat absorb smoke and develop that crusty bark.
Finish and Rest
- Let the pork smoke until it hits 203°F internal temp. This could take 12 to 15 hours depending on the size of the butt and how often you peek at it (stop doing that).
- Once the pork is done, pull it from the grill and wrap it tightly in butcher paper if it isn’t already. Then swaddle it in a couple of thick towels and stick it in an empty cooler (no ice, obviously). Let it rest for at least an hour and up to four hours. That cooler does a great job holding the temperature steady for hours and somehow the pork turns out even juicier.
- Shred the pork using bear claws or two forks. Toss out any big chunks of fat that didn’t melt down. Serve it piled onto buns, tacos, nachos, or eat it straight from the cutting board like an animal.
Notes
About the stall
When the internal temperature hits 150°F to 165°F, the pork’s internal temperature will plateau for several hours. At this point, choose one of the following methods:- No wrap: The pork butt will take longer to break the stall and it will have a thicker bark.
- Wrap in butcher paper: This speeds up the cook while still allowing smoke in and preserving the bark.
- Wrap in foil: This gives the fastest cook time, but it traps moisture and softens the bark.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
