If you’re a fan of tender, juicy pulled pork, then smoking a boneless pork butt is a must-try.
This cut of meat, also known as pork shoulder, is perfect for smoking as it’s full of flavor and becomes incredibly tender when cooked low and slow.
However, smoking a boneless pork butt can seem intimidating if you’ve never done it before. But fear not! In this article, we’ll break down the process step-by-step and provide you with all the tips and tricks you need to smoke the perfect boneless pork butt.
So grab your smoker and let’s get started!
How To Smoke A Boneless Pork Butt?
Step 1: Preparing the Meat
Before you start smoking your boneless pork butt, it’s important to prepare the meat properly. If you’re using a whole, untrimmed pork butt, trim off any excess fat and tie the roast together with butcher’s twine. If you’re using a pre-trimmed boneless pork butt, skip this step.
Next, rub the outside of the pork butt with a thin layer of mustard. This will help the seasoning and smoke adhere to the meat. Generously season the outside of the meat with your favorite pork BBQ spice and rub it into the meat.
Step 2: Setting Up Your Smoker
Preheat your smoker to 250°F and set it up for indirect heat with smoke. You can use any type of wood chips or chunks for smoking, but hickory and applewood are popular choices for pork.
Place a water-filled aluminum drip pan under the grates to catch drippings. This will help keep your smoker clean and prevent flare-ups.
Step 3: Smoking Your Pork Butt
Place your boneless pork butt in your smoker and smoke for about 90 minutes per pound, or until the internal temperature reaches 195-205°F. Insert a remote probe thermometer into the thickest part of the meat to monitor the temperature.
After 3-4 hours of smoke, use a spray bottle to lightly spritz the pork butt every 30 minutes until the internal temperature reaches 165°F.
Once the pork butt reaches an internal temperature of 165°F, wrap it in foil or butcher’s paper and return it to the smoker. Continue cooking until it reaches an internal temperature of between 200-205°F.
Step 4: Resting and Shredding Your Pork Butt
Once your boneless pork butt has reached its target temperature, remove it from the smoker and let it rest in foil at room temperature for at least an hour. This will allow the juices to redistribute throughout the meat and make it even more tender.
After resting, use two forks to shred the meat into strings. Discard any cartilage or stringy fat as you pull.
Step 5: Enjoying Your Smoked Pork Butt
Your smoked boneless pork butt is now ready to enjoy! Serve it on buns with your favorite BBQ sauce and sides for a delicious meal that’s sure to impress.
Selecting And Preparing The Meat
When selecting a boneless pork butt for smoking, it’s important to look for a cut that is well-marbled with fat. This will help keep the meat moist and tender during the long smoking process. If you’re purchasing a pre-trimmed pork butt, make sure it has a consistent shape and thickness for even cooking.
Before smoking your boneless pork butt, prepare the meat by rubbing it with mustard to help the seasoning and smoke adhere to the meat. Generously season the outside of the meat with your favorite pork BBQ spice and rub it into the meat.
If you’re using an untrimmed pork butt, trim off any excess fat and tie the roast together with butcher’s twine. This will help the meat cook evenly and prevent it from falling apart during smoking.
It’s important to monitor the internal temperature of your pork butt while smoking. Use a remote probe thermometer inserted into the thickest part of the meat to ensure it reaches an internal temperature of between 195-205°F for optimal tenderness.
After smoking, let your boneless pork butt rest in foil at room temperature for at least an hour before shredding. This will allow the juices to redistribute throughout the meat and make it even more tender.
With these tips on selecting and preparing your boneless pork butt, you’ll be able to smoke a delicious and tender piece of meat that’s sure to impress your friends and family.
Choosing The Right Wood And Seasonings
Choosing the right wood and seasonings is crucial when smoking a boneless pork butt. The type of wood you use can greatly affect the flavor of the meat. While any type of wood can be used for smoking pork, some woods are better suited for pork than others.
Fruit woods like apple and cherry are great options for smoking pork because of their subtle smoke flavor and hints of sweetness. Hickory and maple are also popular choices for pork because they provide a stronger smoke flavor that complements the natural flavor of the meat.
When it comes to seasoning your boneless pork butt, there are many options available. A dry rub made with a blend of spices like paprika, garlic powder, onion powder, and brown sugar is a classic choice for pork. Some people also like to inject their pork with a marinade or brine to add extra flavor and moisture.
No matter what seasonings you choose, it’s important to apply them generously to the meat and rub them in well. This will help create a flavorful crust on the outside of the pork butt that will complement the smoky flavor from the wood.
Preparing And Starting The Smoker
Now that you have prepared your boneless pork butt, it’s time to set up your smoker. Preheat your smoker to 250°F and set it up for indirect heat with smoke. You can use any type of wood chips or chunks for smoking, but hickory and applewood are popular choices for pork.
Place a water-filled aluminum drip pan under the grates to catch drippings. This will help keep your smoker clean and prevent flare-ups. You can also add any additional flavors to the water, such as apple juice or beer, to add extra depth to the smoke.
Once your smoker is preheated and set up, it’s time to add your pork butt. Place the meat on the grates with a little bit of space between each piece to allow for even smoking.
Insert a remote probe thermometer into the thickest part of the meat to monitor the temperature. This will allow you to keep track of the internal temperature without having to open the smoker and let out precious smoke and heat.
After 3-4 hours of smoke, use a spray bottle to lightly spritz the pork butt every 30 minutes until the internal temperature reaches 165°F. This will help keep the meat moist and add extra flavor.
Once the pork butt reaches an internal temperature of 165°F, wrap it in foil or butcher’s paper and return it to the smoker. Continue cooking until it reaches an internal temperature of between 200-205°F.
When your boneless pork butt has reached its target temperature, remove it from the smoker and let it rest in foil at room temperature for at least an hour. This will allow the juices to redistribute throughout the meat and make it even more tender.
After resting, use two forks to shred the meat into strings. Discard any cartilage or stringy fat as you pull.
With these steps, you can prepare and start your smoker for smoking a delicious boneless pork butt that is sure to impress your guests or family.
Smoking The Boneless Pork Butt
Smoking a boneless pork butt is a great way to enjoy tender, flavorful pulled pork. Here’s how to do it:
First, prepare the meat by rubbing it with mustard and seasoning it with your favorite BBQ spice. Then, preheat your smoker to 250°F and set it up for indirect heat with smoke.
Place the boneless pork butt in the smoker and smoke for about 90 minutes per pound, or until the internal temperature reaches 195-205°F. Use a remote probe thermometer to monitor the temperature.
After 3-4 hours of smoke, lightly spritz the pork butt every 30 minutes with a spray bottle until the internal temperature reaches 165°F.
Once the pork butt reaches an internal temperature of 165°F, wrap it in foil or butcher’s paper and return it to the smoker. Continue cooking until it reaches an internal temperature of between 200-205°F.
After smoking, let the boneless pork butt rest in foil at room temperature for at least an hour. This will allow the juices to redistribute throughout the meat and make it even more tender.
Finally, use two forks to shred the meat into strings and discard any cartilage or stringy fat as you pull. Serve on buns with your favorite BBQ sauce and sides for a mouth-watering meal that’s sure to impress.
Checking The Temperature And Finishing The Cook
Checking the temperature of your boneless pork butt is crucial to ensure that it’s cooked properly and safe to eat. Insert your remote probe thermometer into the thickest part of the meat, making sure not to touch the bone. The internal temperature should read between 195-205°F.
If the temperature hasn’t reached the target range, return the pork butt to the smoker and continue cooking until it does. Remember to check the temperature every 30 minutes until it reaches the desired range.
Once your boneless pork butt has reached its target temperature, remove it from the smoker and let it rest in foil at room temperature for at least an hour. This resting period allows the juices to redistribute throughout the meat, making it even more tender and flavorful.
After resting, use two forks to shred the meat into strings. Discard any cartilage or stringy fat as you pull.
Your smoked boneless pork butt is now ready to enjoy! Serve it on buns with your favorite BBQ sauce and sides for a delicious meal that’s sure to impress.
Resting And Serving The Pork Butt
Resting your boneless pork butt is an important step in the smoking process. It allows the meat to relax and the juices to redistribute throughout the meat, resulting in a more flavorful and tender finished product.
After removing the pork butt from the smoker, let it rest for at least an hour at room temperature. This will allow the internal temperature to drop below 160°F, which is the point at which collagen stops breaking down. It’s important to continue monitoring the internal temperature during this time to ensure it stays above 140°F for food safety.
Once your pork butt has rested, it’s time to shred it into strings. Use two forks to pull the meat apart, discarding any cartilage or stringy fat as you go.
You can serve your smoked pork butt on buns with your favorite BBQ sauce and sides. If you’re not serving it immediately, you can wrap it in foil or butcher’s paper and store it in an insulated container for up to 2 hours.
Remember that the ideal resting time for a boneless pork butt is between 1 and 2 hours. Resting for too long can cause the meat to go cold, while not resting long enough can result in tough and dry meat. By following these steps, you’ll be able to serve up a delicious and tender smoked boneless pork butt that’s sure to impress your guests.